Camarones Al Ajillo

Name: Camarones Al Ajillo
Ingredients: 1/2 cup Olive Oil; 12 Large Shrimp, peeled and de-veined; 4 tablespoons Unsalted Butter; 1/2 cup Thinly Sliced Garlic; 1 Scotch Bonnet Chile, stemmed seeded and minced; 3/4 cup Chicken Stock; 1/3 cup Fresh Lime Juice (best if Key Lime); 2 tablespoons Spanish Dry Sherry; 1/2 cup Coarsely Chopped Cilantro; 1/2 cup Coarsely Chopped Italian Parsley; 1 dash Kosher Salt and Pepper to taste; 1 Small ripe tomato

12 ingredients

4 steps

Ingredients

1/2 cup Olive Oil
12 Large Shrimp, peeled and de-veined
4 tablespoons Unsalted Butter
1/2 cup Thinly Sliced Garlic
1 Scotch Bonnet Chile, stemmed seeded and minced
3/4 cup Chicken Stock
1/3 cup Fresh Lime Juice (best if Key Lime)
2 tablespoons Spanish Dry Sherry
1/2 cup Coarsely Chopped Cilantro
1/2 cup Coarsely Chopped Italian Parsley
1 dash Kosher Salt and Pepper to taste
1 Small ripe tomato

Directions

1

Heat the oil in a large skillet over medium - high heat. Add the shrimp and cook, flipping them once, for 2 to 4 minutes. With a slotted spoon, transfer the shrimp to a warm bowl.
2

Turn the heat down to low and melt the butter. Stir in the garlic and chile and saute until fragrant for 40 to 60 seconds.
3

Turn the heat back up to medium - high. Add the chicken stock, lime juice, sherry, herbs and salt and pepper, and stir well. Cook for 5 to 6 minutes to reduce the liquid until thick enough to blend the flavors and coat the back of a spoon.
4

Gently stir in the chopped tomato and cook for another 2 minutes. Add the shrimp and turn off the heat.