Shrimp Delight: Quick and Easy Recipe for Seafood Lovers!
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If you enjoy the combination of shrimp and garlic, this garlic shrimp recipe is a must-try. It’s a favorite in my household, and every time I make it for family and friends, it receives rave reviews. Whether you use fresh shrimp or precooked, the result is equally scrumptious.
The addition of wine and lemon juice gives the sauce an incredible depth of flavor, while the garlic elevates it to a whole new level.
This dish is versatile and can be served as a side with pasta or rice, or even added to plantain bowls. Personally, I love enjoying it in plantain or tostones bowls. The crunchiness of the bowls combined with the savory sauce and tender shrimp creates a delightful culinary experience.
The recipe is not only delicious but also easy to prepare, making it perfect for any occasion.
The flavors meld together beautifully, ensuring that each bite is a burst of taste and texture. It’s a dish that never fails to impress and satisfy.
Give this recipe a try, and I’m confident you’ll love it just as much as my family and I do. It’s a crowd-pleaser that will quickly become a staple in your kitchen.
GARLIC SHRIMP OR SHRIMP AL AJILLO
Ingredients
12 ounces large cooked shrimp*, thawed and deveined
½ cup butter
¼ cup olive oil
10 peeled, whole or minced garlic cloves
1 teaspoon salt
1 teaspoon ground black pepper
½ tablespoon dried parsley flakes or 1 tablespoon fresh chopped parsley
1 tablespoon lemon juice
¼ cup white moscato wine or white wine of preference
*If using fresh shrimp, devein and cook in boiling water 3-5 minutes before adding.
Directions
- Heat a skillet over medium heat.
- Next, add butter along with oil and heat until butter is melted.
- Mix in the garlic and cook for a few minutes.
- Season with salt, black pepper and parsley.
- Pour in lemon juice, add shrimp and stir.
- Pour in the wine and mix to combine.
- Heat for about 10 minutes.
- Tip: They can be added into tostones bowls. It makes a great presentation and it tastes delicious. If the shrimp are too big for the bowls you can roughly chop them.
