Recipe: Shrimp “Al Ajillo”
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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