Dominican Republic 365
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Dominican Republic 365
Sizzling garlic shrimp from the Caribbean
Camarones al Ajillo (garlic shrimp) is a beloved seafood dish found in restaurants along the entire Dominican coastline. Large, fresh shrimp are sauteed in a generous amount of olive oil infused with sliced garlic, a splash of white wine or dry sherry, and a squeeze of fresh lime. The dish is simple in concept but extraordinary in execution when made with the freshest local shrimp.
The key to great camarones al ajillo is restraint — the garlic and olive oil should enhance, not overwhelm, the natural sweetness of the shrimp. The cooking happens quickly over high heat, just until the shrimp turn pink and curl, while the garlic becomes golden and fragrant. A sprinkle of chopped parsley and a final squeeze of lime finish the dish. It is served sizzling hot, often in the same pan or a cast iron dish, with crusty bread to soak up the garlicky oil.
While this dish exists throughout the Spanish-speaking world, the Dominican version benefits from the exceptional quality of Caribbean shrimp, particularly the large, sweet specimens harvested off the coast of Monte Cristi and Samana.
Peel and devein 700 g large shrimp, pat dry, and season lightly with salt.
Slice 6 to 8 garlic cloves thin rather than mincing, so they stay visible and crisp slightly in the oil.
Heat a generous pour of olive oil in a wide skillet over medium heat, add the garlic, and stir often for 1 to 2 minutes until fragrant and just turning gold, taking care not to burn it.
Add a pinch of red pepper flakes and raise the heat to medium-high, then add the shrimp in a single layer.
Cook the shrimp 1 to 2 minutes per side until they turn pink and opaque, then push them to one side of the pan.
Pour in a splash of white wine and let it bubble and reduce for about 1 minute, scraping up any browned bits.
Squeeze in fresh lime juice, season with salt to taste, and toss everything together.
Take the pan off the heat, scatter chopped parsley over the top, and serve immediately with white rice or bread to soak up the sauce.
A home-style reference method; every family and kitchen has its own version.
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