Camarones al ajillo con ron (spicy garlic shr
Spicy Garlic Seafood
Last updated 10/4/2011 7:44:21 PM. Recipe ID 1717. Report a problem with this recipe.
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Title: Camarones al ajillo con ron (spicy garlic shr
Yield: 6 Servings
2 1/2 ea To 3 pounds large raw
-shrimp, shelled and
-deveined, with tails
Left on (3 pounds yields
-about 44 shrimp)
Salt to taste
tb Sauce to taste
1/2 c Light rum
Juice of 1 lime
1 tb Worcestershire sauce
4 tb (1/2 stick) salted butter
1/2 c Pure Spanish olive oil
4 ea To 6 cloves garlic, finely
1/4 c Cracker meal or fine bread
1/2 ts Ground cumin
2 tb Finely chopped fresh parsley
1. Place the shrimp in a large non-reactive bowl and season liberally
with salt and Tabasco. In a small nonreactive bowl, combine the rum,
lime juice, Worcestershire, and cumin. Add the mixture to the shrimp,
toss to blend, and refrigerate, covered, at least 1 hour or until
ready to cook.
2. Preheat the broiler. In a small saucepan over low heat, heat the
butter and oil. When the butter begins to foam, add the garlic, cook,
stirring, 1 to 2 minutes, and set aside.
3. Remove the shrimp from the marinade (discard the marinade),
transfer them to a shallow ovenproof dish that will fit them
comfortably in a single layer or to individual ramekins, and spoon
the garlic sauce evenly over them. Sprinkle the cracker meal on top.
4. Broil 4 inches from the heat source until golden, 8 to 10 minutes.
Sprinkle with the parsley and serve at once. Makes 6 to 8 servings
CAMARONES AL AJILLO CON RON Spicy Garlic Shrimp with Rum
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