Camarones Ajillo- Shrimp Garlic
Yield
6 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | lbs |
shrimp
medium sized, peeled, deveined |
*
|
| 5 | tablespoons |
garlic
chopped fresh |
|
| 1 | tablespoon |
red hot pepper sauce
|
|
| ½ | whole |
lemon
fresh |
*
|
| 1 ¾ | cups |
olive oil
|
|
| 1 | teaspoon |
salt
|
|
| 1 | teaspoon |
parsley leaves
chopped fresh |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | lbs |
shrimp
medium sized, peeled, deveined |
*
|
| 75 | ml |
garlic
chopped fresh |
|
| 15 | ml |
red hot pepper sauce
|
|
| 0.5 | whole |
lemon
fresh |
*
|
| 414 | ml |
olive oil
|
|
| 5 | ml |
salt
|
|
| 5 | ml |
parsley leaves
chopped fresh |
|
Directions
In medium size skillet, heat olive oil until medium hot.
Add garlic and sauté for 2 to 3 minutes until light golden brown.
Add shrimp, tobasco sauce and salt.
Cook for 5 minutes.
Sprinkle parsley and squeeze the juice of the lemon.
Stir and serve in 6 small appetizer dishes.
