Easy25 min
Where it comes from
Camarones al Ajillo hails from Havana, where seafood dishes are enriched by Spanish and Caribbean flavors, reflecting the city's coastal bounty.
On the Palate
What goes into it
How it's made
- 1
Heat olive oil in a skillet.
- 2
Add minced garlic and sauté until golden.
- 3
Toss in shrimp and cook until pink and opaque.
- 4
Deglaze the pan with sherry and squeeze in lemon juice.
- 5
Sprinkle with parsley and red pepper flakes before serving.
