Name: Shrimp with Garlic Sauce (Camarones al Ajillo)
Yield: 6 servings
Cuisine: Mexican
Ingredients: 4 fresh chiles, either Anaheim or poblano, about 8 ounces; 2 pounds large (16-count) shrimp in the shell; 1½ cups extra virgin olive oil; 6 dried chiles, either guajillo or Anaheim, about 5 ounces; Juice of 1 lime; Salt to taste; 4 to 5 large garlic cloves, finely minced (about 2 tablespoons); 1 tablespoon Knorr Swiss or other chicken stock base

Preparation info

6
servings

Difficulty
Easy

Appears in

Food from My Heart

By Zarela Martínez

Published 1992

About

This recipe came to me in an amusing manner during my early period of looking for professional inspirations by sampling restaurant dishes. My mother and I went to eat in a wonderful seafood restaurant in Mexico City called Pardiños (an offshoot of Restaurant Pardiños in Boca del Rio, Veracruz, which is a definite must for any traveler). I ordered langostinos al ajillo, langoustines with garlic sauce, and immediately fell in love with the exciting combination of flavors—garlic, olive

Ingredients

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Ingredients

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