I first tasted this dish with shrimp at the Mexico City outpost of the Veracruz restaurant, Pardiños, where they use powdered chicken base instead of salt. I normally would, too, but did not have any on hand when I tested the recipe. Try it, you’ll like it.
Zarela Martinez
Shrimp in Garlic Sauce (Camarones al ajillo)
At Pardiños in Veracruz, the shrimp were swimming in lots of oil. That won't do for a Delitefully Mexican dish, but feel free to do it if you like. And be sure to have plenty of bolillos, the delicious, slightly sweet Mexican crusty rolls to sop it up with.
Equipment
- medium, heavy skillet
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 cloves garlic crushed
- 1 chicken bouillon cube
- 3 New Mexico mild red dried chiles cut in rounds with scissors or sharp knife
- 3 Anaheim or Texas long green chiles, or jalapeños seeds removed and cut in rounds
- 1 pound shrimp
- Salt to taste
- Lime slices
Instructions
- Heat the olive oil in a medium, heavy skillet over medium heat until rippling.
- Add the garlic and cook, stirring often, until golden.
- Add the green chiles and cook about 1-2 minutes until somewhat softened but still crisp-tender.
- Add the red chiles and cook, stirring, for about 1 minute, taking care that they don’t burn, which might make the dish bitter.
- Add the shrimp, season with salt to taste, and cook for about 2 minutes on each side depending on thickness, or until just firm to the touch. Serve immediately with lime slices.
Nutrition
Calories: 390kcalCarbohydrates: 8gProtein: 47gFat: 17gSaturated Fat: 2gCholesterol: 572mgSodium: 2521mgPotassium: 226mgFiber: 3gSugar: 4gVitamin A: 199IUVitamin C: 22mgCalcium: 344mgIron: 5mg
