Camarones al Ajillo

Camarones al Ajillo is a must-try with its tender and flavorful shrimp, infused with garlicky and herby oil, perfect for mopping up with bread.

This is a beloved Spanish and Latin American dish with shrimp (camarones) cooked in a delicious garlic (ajillo) sauce. Despite its simplicity, this dish is packed with rich and bold flavors, making it a popular favorite among diners at Son Cubano. 

The typical preparation of shrimp involves sautéing them in olive oil with a generous amount of minced or sliced garlic and other ingredients like parsley, chili, and white wine. This results in a dish where the sweet flavor of the shrimp perfectly blends with the aromatic and savory notes of garlic and other seasonings. 

Executive Chef Brian Morales’s version of the famous shrimp dish at Son Cubano is just as good as the original but more decadent, rich, and luxurious. The dish consists of cooking shrimp in garlic, blended oil, white wine, lobster broth, fresh chili paste, asparagus, and cilantro to enhance the flavor. The chef recommends using blended oil as it is a more cost-effective option than olive oil. The chili paste provides heat to the dish and complements the garlicky flavor, while asparagus adds texture and flavor. Butter is added to give the broth a creamy texture. Finally, the dish is garnished with scallions and chili and served with crusty sourdough bread to soak up the garlicky sauce. If you can’t find lobster broth, you can use vegetable broth or even make your own shrimp broth using the leftover shrimp shells.

Here are some tips for cooking

• Use a generous amount of good-quality oil that is not too heavy.
• Let the garlic release its fragrance slowly (some cooks start with cold oil) to prevent it from becoming too bitter and overpowering the shrimp.
• Cook the shrimp gently in the oil and other ingredients until heated through and still juicy inside. 

Where to eat it ?

Son Cubano, located in New Jersey, is a restaurant that offers a taste of 1950s Cuba, including glamour, elegance, music, and, of course, food. You can relax in one of the two luxurious dining areas and then head to the bar for cocktails like Old Havana (Captain Morgan Rum, Guava, Hand-Crafted Mint Syrup, Fresh Lime Juice, Aromatic Bitters, and Prosecco). You can sit on the patio or walk down to the water’s edge to enjoy the breathtaking views of Manhattan after trying dishes such as Camarones al Ajillo or Market Fish paired with coconut rice. 

Camarones al Ajillo

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• Author: Executive Chef Brian Morales, Son Cubano
• Total Time: 20 minutes
• Yield: Serves 2
• Diet: Pescatarian, Omnivore

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Description

Garlic shrimp with a zesty kick! This vibrant appetizer is ready in minutes and perfect for sharing.

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Ingredients

Units USM Scale 1x2x3x

• 7 pieces fresh jumbo shrimp tail on
• 0.5 tsp (2 ml) minced garlic
• 0.25 tsp salt
• 2 tbsp (30 ml) blended oil (90% canola oil 10% olive oil)
• 0.125 tsp fresh cracked pepper
• 0.5 cup (118 ml) white wine (Chablis or your preference)
• 1 tbsp (15 ml) cold butter (unsalted)
• 1 tsp chopped cilantro
• 1 tsp sambal olek (fresh chili paste)
• 1 tbsp (15 ml) sliced asparagus
• 0.25 cup (60 ml) lobster broth
• 1 tsp sliced scallions (for garnish)
• 2 paper-thin slices Fresno chili (for garnish)
• 2 to 4 thick slices sourdough bread

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Instructions

1. Deshell and devein the fresh shrimp, leaving the tails on.
2. Season shrimp with salt and pepper.
3. Add 1 tablespoon of blended oil to a pan and heat until smoking, then remove from heat.
4. Add the shrimp to the pan.
5. Return the pan to the heat and sear the shrimp until cooked and golden brown (about 3 minutes).
6. Add minced garlic and cook until golden brown.
7. Add white wine to deglaze the pan.
8. Add sambal olek and lobster broth, and reduce for 1 minute.
9. Add cold butter and sliced asparagus; simmer until the sauce is rich.
10. Turn off the heat and add fresh cilantro. Set aside.
11. In another pan, add 1 tablespoon of oil and toast 2-4 slices of sourdough bread. Set aside.
12. In a rimmed plate or shallow bowl, add the shrimp and sauce. Garnish with thinly sliced Fresno chili and scallions.
13. Serve with the toasted sourdough.

Notes

• For a deeper garlic flavor, lightly toast the minced garlic in the oil before adding the shrimp.
• If you don’t have lobster broth, substitute with chicken broth or even just more white wine.
• To prevent overcooking, ensure your shrimp are completely thawed before cooking and watch them carefully during the searing process.

• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Category: Main Course
• Method: Searing
• Cuisine: Spanish

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 2
• Sodium: 300
• Fat: 15
• Saturated Fat: 5
• Unsaturated Fat: 8
• Carbohydrates: 10
• Fiber: 2
• Protein: 20
• Cholesterol: 150

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