Photograph of the finished Camarones al ajillo

Mexico · Tôm áp chảo dầu tỏi ớt khô

Camarones al ajillo

25 min Hands-on time
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Prawns Prawns 1.5 kg
  • Photograph of Garlic Garlic 60 cloves
  • Photograph of Mexican dried chillies Mexican dried chillies 80 g
  • Photograph of Olive oil Olive oil 280 ml
  • Photograph of Lime Lime 4
  • Photograph of Herbs Herbs 100 g
  • Photograph of Salt Salt 24 g
  • Photograph of Bread Bread 2 loaves
  • Photograph of Unsalted butter Unsalted butter 120 g

Method

  1. 1 Slice the garlic thinly, using up to 15 cloves per batch.
  2. 2 A large amount of garlic is the whole meaning of al ajillo; too little garlic means the dish is just pan-fried shrimp.
  3. 3 Heat olive oil with sliced garlic over low heat for 5 minutes, until the garlic is lightly golden but not brown.
  4. 4 Add the chopped dried chili peppers and stir for 30 seconds, then increase the heat to high.
  5. 5 Add the shrimp and sear for 90 seconds on each side in the garlic oil.
  6. 6 Melt the cold butter in a pan until it thickens, then squeeze in some lemon juice and serve with bread.

With an appliance

  • Air fryer 20 min

    Replace step 5: toss the shrimp with the garlic oil from step 3, spray with a thin layer of oil, then air fry at 200 degrees for 6 minutes, flipping at the 3rd minute. Step 6 continues to mix the cold butter and lemon juice separately in the pan.

Start cooking