Camarones al ajillo con ron (spicy garlic shr
]ks۶\ m EQw38N4&4DlIP](Yv4E/p,rx7O#Cv\Cu=>>?{u<#Wec!mםNiƳdS,^cmNj֮|u%ކ^Wl̴dgĶ&4OUAl+`ٞ őn<4"dY(|̃"[ftEfw⼒-$\dj>]k^%'-QZɠzhuƤRkEjxGܒQR&H˭7\L}eR:n)_r) 4!NOPȲvc*zUɞ}9mk΂^  Xd9{md-fbg6lt)yWmOb$",81 `qUp趽NV0T@ׯ@#Z[bLCckT a13nj  I SX^Kma޳YLFԕ76YJIc]jzXH.I`9Wڮ1DDsԄ15N!{:at>Ac\\_և_iL:i֬ǭ|jLFlZiE4qn4z͗]r:czOҏ,ڋ7z{6d"Φ yJ]>Ic{֘𰟞M/ZWOӨx5ϋ=軋vȣG}?<:M=/NiPof|E4cm>pXhEZO9nQhFQ%QxyԃhwǩHRun: lr UQ.Ȅg}ίD>9;ח>o=k>]`Ud 5 5 8|ۂfd?+GQ-X2[C7Dmk?S8epF;{*R 9s/>n/&Ï_o'>jeHf'f/BY U,?WRT=^&N뱍]+RrA 帐ܒ)I#W[bF_ϛi}@8#d4 >]^-2Ɏ {'wQ<'X>I.oVϛi)NJstJ2ʓ[*("[,Bc9J{\:I@PIKsd5`q93Նb7-"+ɶlcNL2=eH| Oi*̠SePŊ Sh)q'h77t)tXq0VrpJl-R"2 ~ oוA`b6ڳO䖳Sk h5)MrFP˴s1* G MH#.={EiakUu\)qNҕ%d !/1[QPbt!RݪLniV /+TM|X(8gRU۫3\7ӣÌ/;/ۇwYpTߠpшLOB*'|dDҺك[^qy%p&tjϝ^Jv}tgKg_E }Tm ~0d-BVdc2ӝoҌCđc`ư ֊n nu8[+-c}8^범[innF6%߆0QP"NFzKlR'/e7.FmJWB+&?U4\򕵮a_"[?SUžwءoĕ@2V¦ ݑc0Ůj\¥x_d5eDZ2k57Zfow"⩅&*xɞd[L*ys=,yutFtDl"]X 3w6pGxO,(5$̈́Y>AM}/Imn0 W̭[ofD4W)dKST|Zwd\)@9^A*diAmW:l.̰lG" Cd;NrQ Hֽ5*td{ iڃWH ]j|sZa'ضہvAb| vN|;#ʈk Z9HRҡW"(2Xl#][oj.I7#AG:+ٴ[Ff^?zW^]7Z5| &4׀n|pm5 |hǛ:,gl€W/5 n͹6 |c(􀍑7ҁkVu;%8 7L}c(2b߰qBB0n 18LP8O88:5 lHv  ʣљaq9V38[>p6Ii׎)PFjzMLJZaHlZ (f: 3?li!Er\p=<@h IR|h~yƇJ"%NuiƃPѧ\10U]ZRbNC.kH24"'1i >8uҰ FH i<QF@c.D!ZPGv_Rԁ@dr@ul6 [ƛ~EoC< |1FD6L *ʘkѦ&#=?4xь%#_d ::_"If:}DbM}0҅7Tl6)Ӭ6iYy22$>3,ҁ4#ϵ4aD Q;O)Mt3ƌdaLPhL\|Z4l"?۞an":2640wBu,HhFbf>A2_NbQ:^MH[ZgڄKr- r@(JIwuӨLꔒk ེid%^*Z6i#>ZЙc A3t P ǽr/2}OM;GP

]ks۶\ m EQw38N4&4DlIP](Yv4E/p,rx7O#Cv\Cu=>>?{u<#Wec!mםNiƳdS,^cmNj֮|u%ކ^Wl̴dgĶ&4OUAl+`ٞ őn<4"dY(|̃"[ftEfw⼒-$\dj>]k^%'-QZɠzhuƤRkEjxGܒQR&H˭7\L}eR:n)_r) 4!NOPȲvc*zUɞ}9mk΂^  Xd9{md-fbg6lt)yWmOb$",81 `qUp趽NV0T@ׯ@#Z[bLCckT a13nj  I SX^Kma޳YLFԕ76YJIc]jzXH.I`9Wڮ1DDsԄ15N!{:at>Ac\\_և_iL:i֬ǭ|jLFlZiE4qn4z͗]r:czOҏ,ڋ7z{6d"Φ yJ]>Ic{֘𰟞M/ZWOӨx5ϋ=軋vȣG}?<:M=/NiPof|E4cm>pXhEZO9nQhFQ%QxyԃhwǩHRun: lr UQ.Ȅg}ίD>9;ח>o=k>]`Ud 5 5 8|ۂfd?+GQ-X2[C7Dmk?S8epF;{*R 9s/>n/&Ï_o'>jeHf'f/BY U,?WRT=^&N뱍]+RrA 帐ܒ)I#W[bF_ϛi}@8#d4 >]^-2Ɏ {'wQ<'X>I.oVϛi)NJstJ2ʓ[*("[,Bc9J{\:I@PIKsd5`q93Նb7-"+ɶlcNL2=eH| Oi*̠SePŊ Sh)q'h77t)tXq0VrpJl-R"2 ~ oוA`b6ڳO䖳Sk h5)MrFP˴s1* G MH#.={EiakUu\)qNҕ%d !/1[QPbt!RݪLniV /+TM|X(8gRU۫3\7ӣÌ/;/ۇwYpTߠpшLOB*'|dDҺك[^qy%p&tjϝ^Jv}tgKg_E }Tm ~0d-BVdc2ӝoҌCđc`ư ֊n nu8[+-c}8^범[innF6%߆0QP"NFzKlR'/e7.FmJWB+&?U4\򕵮a_"[?SUžwءoĕ@2V¦ ݑc0Ůj\¥x_d5eDZ2k57Zfow"⩅&*xɞd[L*ys=,yutFtDl"]X 3w6pGxO,(5$̈́Y>AM}/Imn0 W̭[ofD4W)dKST|Zwd\)@9^A*diAmW:l.̰lG" Cd;NrQ Hֽ5*td{ iڃWH ]j|sZa'ضہvAb| vN|;#ʈk Z9HRҡW"(2Xl#][oj.I7#AG:+ٴ[Ff^?zW^]7Z5| &4׀n|pm5 |hǛ:,gl€W/5 n͹6 |c(􀍑7ҁkVu;%8 7L}c(2b߰qBB0n 18LP8O88:5 lHv  ʣљaq9V38[>p6Ii׎)PFjzMLJZaHlZ (f: 3?li!Er\p=<@h IR|h~yƇJ"%NuiƃPѧ\10U]ZRbNC.kH24"'1i >8uҰ FH i<QF@c.D!ZPGv_Rԁ@dr@ul6 [ƛ~EoC< |1FD6L *ʘkѦ&#=?4xь%#_d ::_"If:}DbM}0҅7Tl6)Ӭ6iYy22$>3,ҁ4#ϵ4aD Q;O)Mt3ƌdaLPhL\|Z4l"?۞an":2640wBu,HhFbf>A2_NbQ:^MH[ZgڄKr- r@(JIwuӨLꔒk ེid%^*Z6i#>ZЙc A3t P ǽr/2}OM;GP 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
 Categories: Seafood
      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
           -chopped
    1/4 c  Cracker meal or fine bread
           -crumbs
    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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Recipe ID 1717 (Apr 03, 2005)

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