From the Peruvian Coast: Zesty Pisco & Garlic Shrimp (Camarones al Ajillo)
Details
Take a trip to the vibrant Peruvian coast with this lightning-fast shrimp dish. It's a garlic lover's dream, featuring plump shrimp sautéed in a sizzling sauce of butter, fiery aji amarillo, and a generous splash of Peru's signature Pisco.
Ingredients
Instructions
Prep the Shrimp
Pat the peeled and deveined shrimp dry with a paper towel and season lightly with salt and pepper. Set aside.
Sauté the Garlic
In a large skillet or pan, heat the olive oil over medium heat. Add the sliced garlic and cook, stirring frequently, until it becomes fragrant and just begins to turn a light golden color. Be careful not to burn it, as this will make the dish bitter.
Cook the Shrimp
Increase the heat to medium-high, add the shrimp to the pan in a single layer. Cook for about 1-2 minutes per side until they turn pink and begin to curl.
Make the Sauce
Stir in the aji amarillo paste and cook for another minute until fragrant. Carefully pour in the Pisco to deglaze the pan, scraping up any browned bits from the bottom. Let it bubble for about 30 seconds to cook off the alcohol.
Finish and Serve
Reduce the heat to low and add the butter, swirling the pan until it melts and creates a luscious sauce. Squeeze in the lime juice and stir in the fresh parsley. Toss everything together to coat the shrimp evenly. Serve immediately with crusty bread to soak up the incredible garlic sauce or over a bed of white rice.
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