Editor’s note: For the best results, always use Wild American Shrimp from the warm waters of Gulf and South Atlantic whenever you prepare shrimp dishes. Be sure to look for the Wild American emblem or wild-caught, Gulf or South Atlantic shrimp, product of the U.S.A.
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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