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Old 10-14-2004, 12:58 PM   #1
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Camarones al Ajillo (shrimp in garlic oil)

i was trying to find a recipe that duplicated the delicious appetizer that i always order when dining in a spanish/portugese restaurants in the ironbound section of newark, nj. i made this a few times, and found it was the closest. one caveat; you really can't cut down the amount of oil too much to make it healthier. it doesn't taste the same.



camarones al ajillo

ingredients:
3/4 cup olive oil
1/2 cup coarsely chopped white onion
3 large garlic cloves, chopped
1 teaspoon fine sea salt
1/2 teaspoon ground black pepper
16 uncooked jumbo shrimp, shells intact, deveined (about 1 pound)


Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour.
Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about 4 minutes. serve with warm crusty portugese rolls or a baguette.

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Old 10-14-2004, 01:46 PM   #2
 
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This sounds real good!

My friend is bringing me some giant crawdads. I am thinking of using them instead of the shrimp. I bet it will work!
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Old 10-14-2004, 05:54 PM   #3
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Quote:
Originally Posted by choclatechef
My friend is bringing me some giant crawdads. I am thinking of using them instead of the shrimp. I bet it will work!
I am SOOOOO JEALOUS, ChoclateChef!!! Since we hit the 50s at night, all I can think about is getting a 40-poud bag of those jewels into a big metal trashcan with fresh corn and potatoes and a BIG bottle of Zatarains and Tabasco!

Can I come see you??? Huh??? I'll wash dishes...sweep the porch...

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Old 10-15-2004, 09:57 AM   #4
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No parsley?
I have this with lots of garlic and chopped up parlsey, about 2 cups of it. Very nice with white rice.
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Old 10-15-2004, 10:50 AM   #5
 
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Quote:
Originally Posted by Audeo
Quote:
Originally Posted by choclatechef
My friend is bringing me some giant crawdads. I am thinking of using them instead of the shrimp. I bet it will work!
I am SOOOOO JEALOUS, ChoclateChef!!! Since we hit the 50s at night, all I can think about is getting a 40-poud bag of those jewels into a big metal trashcan with fresh corn and potatoes and a BIG bottle of Zatarains and Tabasco!

Can I come see you??? Huh??? I'll wash dishes...sweep the porch...

:o :o I am eating all those little mudbugs myself!
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Old 10-15-2004, 10:53 AM   #6
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Quote:
Originally Posted by choclatechef
Quote:
Originally Posted by Audeo
Quote:
Originally Posted by choclatechef
My friend is bringing me some giant crawdads. I am thinking of using them instead of the shrimp. I bet it will work!
I am SOOOOO JEALOUS, ChoclateChef!!! Since we hit the 50s at night, all I can think about is getting a 40-poud bag of those jewels into a big metal trashcan with fresh corn and potatoes and a BIG bottle of Zatarains and Tabasco!

Can I come see you??? Huh??? I'll wash dishes...sweep the porch...

:o :o I am eating all those little mudbugs myself!
OH NO!!! Don't eat mudbug! We want to keep her around for a while! LOL!
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Old 10-15-2004, 10:58 AM   #7
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Quote:
Originally Posted by debthecook
No parsley?
I have this with lots of garlic and chopped up parlsey, about 2 cups of it. Very nice with white rice.
yea, see, that changes it. that ones good too, in fact, that's the original recipe, i think from gourmet, but it suggested to serve it over rice. yuk, too oily. the parsley is good too, but my preference, just tryin to match don pepe's recipe in newark, is no parsley, or just a garnish if anything.

btw, does anyone else eat their garnish???? i love little bits of parsley after a meal, so if you're plating it, i'll eat it. i even like to eat the shredded radish a bits of kale in sashimi dinners.
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Old 10-15-2004, 07:48 PM   #8
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thanks for coming to my rescue, crewsk.
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Old 10-15-2004, 08:11 PM   #9
 
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Not you mudbug! Just your little namesakes! I wouldn't eat you!
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Old 10-15-2004, 08:16 PM   #10
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I was not afeared. One bite of me and the biter would be sorry.
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