Sunday, July 25, 2010

Yummm! Camarones al Ajillo (Shrimp with an Abundance of Garlic)

One of my favorite restaurants in NYC is Burrito Loco Greenwich Village.

I've spent many terrific nights in that restaurant with friends and family, having a blast, enjoying their delicious margaritas and sinking my teeth in their DELICIOUS Camarones al Ajillo...Shrimp with an Abundance of Garlic... as their menu used to call it...or "Garlic Shrimp" (which I think is a lot less poetic!).

Camarones al Ajillo

(Recipe Courtesy of Epicurean)


1/2 cup pure Spanish olive oil or more to taste
4 to 6 cloves garlic, finely chopped
2-1/2 to 3 pounds prawns or extra-large shrimp, shells and heads left on
juice of 2 limes
salt to taste
pinch of dried oregano
1/4 cup finely chopped fresh parsley
dash of Tabasco sauce, optional


1. In a large skillet over low heat, heat the oil until it is fragrant, then cook the garlic, stirring, 1 to 2 minutes. Raise the heat to medium, add the shrimp, and cook, stirring, until they turn pink, 5 minutes. (If you prefer extra oil, add it along with shrimp.) Add the lime juice, salt, oregano, and parsley, and stir well. Correct seasonings and add Tabasco.
2 Transfer to a heated serving platter and serve immediately, accompanied by crunchy bread to soak up the garlic-flavored oil.

This dish is great accompanied some chips, salsa and guacamole... and don't forget the Blue Margarita (My Fave!!!!)

Blue Margarita

(Recipe Courtesy of Super Cocktails)


Blue Curacao
Lime Juice

Quantities for one drink:
1 1/2 oz Tequila
1 oz Blue Curacao
1 oz Lime Juice
Coarse Salt

Blending Instructions:

Rub rim of cocktail glass with lime juice
Dip rim in coarse salt
Shake tequila, blue curacao, and lime juice with ice, strain into the salt-rimmed glass, and serve

So if you can't make it to Burrito Loco in NYC, try this recipe for a bit of a Fiesta wherever you are!

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