Spicy Garlic Shrimp (Camarones al Ajillo) - Carlos' Way
15 minServes 4
Prep 5mCook 10m
Spicy garlic shrimp, camarones al ajillo, is the 15-minute dinner that tastes like a celebration. Plump shrimp seared in a skillet of butter, olive oil, and an honest mountain of golden garlic, hit with fresh lime and cilantro, then finished with Carlos' Trinidadian Scorpion Hot Sauce for a fruity, serious fire that turns the garlic butter into liquid gold. Spoon it over yellow rice or mop it up with crusty bread, either way, the pan goes back to the kitchen clean. One skillet. Fifteen minutes. Keep the bottle close.
Ingredients
Serves 4
Method
- 1Start the rice: If you're going the rice route, get the Vigo yellow rice going first, the shrimp will be done long before it is.
- 2Prep the shrimp: Pat the shrimp completely dry and season them with the Badia Complete and a pinch of sea salt.
- 3Toast the garlic: Set a large skillet over medium heat with the butter and olive oil. Add the sliced garlic and cook, stirring often, for 2-3 minutes until it turns pale gold and the kitchen smells incredible. Golden means sweet; brown means bitter. Pull it the moment it colors.
- 4Sear the shrimp: Raise the heat to medium-high and lay the shrimp in a single layer. Cook 2-3 minutes per side, until pink, opaque all the way through, and curled into a loose "C."
- 5Build the pan sauce: Kill the heat. Squeeze in the juice of one lime, scatter in the cilantro, and add Carlos' Trinidadian Scorpion Hot Sauce to taste, start with a few dashes and stir it through the garlic butter. Taste. Add more. You will add more.
Rate this recipe
Be the first to rate it.
Featuring
trinidadian-scorpion-hot-sauceKeep it on the shelf: one box, every month.
Get trinidadian-scorpion-hot-sauce monthly