Recipe: Shrimp “Al Ajillo”
June 8, 2020
SHRIMP “AL AJILLO”
Garlic Shrimp
Recipe by: Chef Geraldo Bayona, Corporate Chef, Columbia Restaurant
INGREDIENTS
½ cup extra virgin olive oil
10 garlic cloves, minced
2 dried, red chili peppers
¾ pound of shrimp sized 41-50, peeled and deveined
4 ounces white wine
1 teaspoon Columbia seasoning
1 ½ lemon
2 teaspoons chopped parsley
PREPARATION
Heat oil and brown garlic in a sauté pan.
Next, add chili pepper, shrimp, and Columbia seasoning.
Add white wine, and sauté until shrimp are pink.
Add lemon juice and chopped parsley.
Serve in small cazuela.
*THIS RECIPE USES WILD-CAUGHT GULF SHRIMP HARVESTED BY THE AMERICAN SHRIMP PROCESSORS ASSOCIATION (ASPA)’S MEMBER PROCESSOR, THE CARSON KIMBROUGH FAMILY OF CARSON & CO. IN BON SECOUR, AL
Click here to learn more about our Chef Advocate, Geraldo Bayona
And be sure to check out Columbia Restaurant and her sister restaurants Ulele and Goody Goody™
Suggested Articles
Shrimp to the Weekday Rescue!
If “crazy busy” describes most of your days, Wild American Shrimp can be your best friend in the kitchen. Shrimp cook in only a matter...
Read More January 2021Why You Should Always Save Your Shrimp Shells and Tails
Shrimp Stew When you’re peeling premium, wild-caught shrimp for your next meal and end up with a bowl full of shrimp shells, the first...
Read More January 2021Recipe: Shrimp Stew
By Emeril Lagasse INGREDIENTS 2 pounds medium-size wild-caught, American shrimp: shells and heads on 6 cups water 1 medium-sized yellow onion, quartered 2 bay...
Read More January 2021