Camarones al Ajillo Rápido
(kah-mah-ROH-nes ahl ah-HEE-yoh RAH-pee-doh)
El Alma de la Cocina: Foundations & Marinades
Ten minutes. That is the entire lifespan of this dinner, and the only barrier standing between a Tuesday at 6:15 p.m. and a fast collision of shrimp, butter, and six smashed cloves. Have a thick slice of Cuban bread ready, because once the olive oil hisses, the rest is pure mechanics: coax the garlic gently into the oil, pull the shrimp before they turn to rubber, swirl in the butter until the sauce glosses, and never, ever translate 'limón' as 'lemon.' In a Cuban kitchen, it’s lime or nothing.
Before you start
Dry-brine the shrimp to ensure a firm texture and a superior sear.
Toss the thoroughly dried shrimp in a bowl with the kosher salt, black pepper, and paprika, and let them sit in the refrigerator for 15 minutes.
Ingredients
- large raw shrimp (16-20 count)1 1/2 lb
- kosher salt1 tsp
- black pepper1/2 tsp
- sweet smoked Spanish paprika1/2 tsp
- extra virgin olive oil1/4 cup
- garlic cloves10 large
- dry cooking wine (vino seco)1/4 cup
- unsalted butter3 tbsp
- lime juice2 tbsp
- fresh flat-leaf parsley1/4 cup
Method
- 01
Infuse the olive oil with the minced garlic over low heat.
Place a large skillet over low heat and let the garlic gently sizzle and soften for 2 to 3 minutes without letting it turn brown, which preserves its sweet flavor rather than frying it into bitterness.
- 02
Increase the heat to medium-high and sear the shrimp.
Immediately add the shrimp in a single layer and let them cook undisturbed for 1 to 1 1/2 minutes until the bottoms turn pink and opaque.
- 03
Flip the shrimp and cook for exactly one minute more.
They cook incredibly fast and will quickly turn rubbery if left on the heat, so do not walk away.
- 04
Deglaze the skillet with the wine and lime juice.
The liquid will immediately bubble and lift the garlic and shrimp flavors from the bottom of the pan; let it reduce by half, which should take about 30 to 45 seconds.
- 05
Remove the skillet entirely from the heat and emulsify the butter into the sauce.
Add the cold cubed butter and parsley, swirling the pan continuously until the butter melts and binds with the oil and wine into a thick, glossy sauce.
- 06
Serve immediately while the shrimp are tender and the sauce is hot.
Spoon the shrimp and their garlic sauce over a bed of fluffy white rice, or serve tapas-style in a warm dish with thick slices of crusty bread.
Notes
Respect the citrus rule.
If you only have yellow lemons, do not make this dish until you can buy green limes. The sugar content and specific citric acid profile of a yellow lemon will completely alter the authenticity of the dish.
Alcohol-free substitution.
If you are cooking in a household that does not consume alcohol, substitute the vino seco with 1/4 cup of high-quality chicken broth mixed with 1 teaspoon of white wine vinegar.
From Cook Cuban in America.