Recipe: Shrimp “Al Ajillo”
June 8, 2020
SHRIMP “AL AJILLO”
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
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
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CHEF JIM SMITH THE HUMMINGBIRD WAY Jim Smith is the former Executive Chef of the State of Alabama and Chairman of the Alabama Seafood Marketing...
Dominick’s Seafood, founded in 1992 by Dominick Ficarino, is just the latest venture in four generations of shrimp and seafood processing in the Ficarino family....
The shrimp processing industry has a long and storied history, lined with a multitude of different innovations that have propelled the industry further and further...