La Receta del Dia: Camarones al Ajillo (Shrimp in Garlic Sauce, Panamanian Style) 
Today's QUESTION: "Why is True Love like STRANSKY Steel Ware? Visit Tasty Design to know the answer!
Now, lets talk garlic:
The use of garlic is just about as old as man himself. And the herb's medicinal properties have been known for about as long. Immigrants in the early part of the past century, and our ancestors from pioneer stock, where quite happy to eat a clove or two of garlic whenever they needed an energy boost or simply to fight off a cold.
If you look through the ancient stories from just about any part of the world, you will find garlic mentioned as a curative and tonic, able to help solve minor medical conditions and a few major ones as well.
Without doubt, garlic helps digestion and elimination. Country after country, story after story all relate to garlic's ability to soothe the stomach and cleanse the system. How else do you explain the same stories cropping up in Spain, in India, in Egypt, in Iceland, everywhere there are written records? These stories did not travel from one geographic region to another. Each was created in the country of origin, and was based on the simple, empirical fact that when you give people garlic they generally get better!
If you are a garlic lover like me, do not miss my previous post and recipe: "The Joy of Garlic: Olive Roasted Head of Garlic". Besides keeping you all healthy, you will keep vampires and mosquitos away. That comes really handy sometimes!
Now, the scrumptious recipe to prepare "Camarones al Ajillo, Panamanian Style!"
Ingredients:
ajo ajos garlic recipe recipes receta panama cookingdiva chef melissa delicious gourmet personal panamagourmet- 2 pounds large shrimp, cleaned, shelled
- 15 cloves garlic, peeled (add more if you want)
- 1/2 cup green bell pepper, stems and seeds removed, and chopped
- 1 cup onion, chopped
- 3 1/2 Tablespoons fresh cilantro or parsley, minced
- 1 1/2 Tablespoons freshly squeezed lime juice
- 8 Tablespoons hot melted butter or olive oil
- Salt and freshly ground black pepper to taste
Directions:
- Place the garlic in a small sauce pot with enough water to cover them. Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes). Drain the water and refresh the garlic cloves with cold water. Allow to cool. Mince the cooked garlic.
- Melt butter in a sautee pan, add the chopped onion and cook until translucent, then blend in the chopped bell pepper and cook for one more minute. Add the shrimp, lime juice, cilantro (or parsley), chopped cooked garlic, and cook until the shrimp is done (about 3-5 minutes) or until pink. PLEASE, Do not over cook! Rubbery shrimp is a gastronomical aberration! :(
- Transfer the shrimp to a platter and drizzle the garlic butter over it.
Serve with steamed white rice and lime wedges.
Yield: 5-6 servings
Now you will enjoy this fabulous meal with a Panamanian flare!
Abrazos,
Chef M
Tags: garlic, shrimp, cookingdiva, garlic shrimp, panama, camarones al ajillo
- by Chef Melissa
- November 25, 2005
- 6:31 pm
Links Favoritos
Panama
- Autoridad de Turismo Panamá
- Presidencia de Panamá
- La Prensa Web
- Panama America
- ETC Blog Panama
- Municipio de Panamá
Panama Food Lovers
- Bollo Preñao
- La Mesa de Freddo
- Blog de un Blogger
- Anne Walker's Kalu Yala
- Sandy Dientes
- Boquete Guide
- El Amor por la Cocina
- El Buen Diente
- Cocinova
- ChowTrek - Road Feasts
Panama Restaurants
Personal Chefs
Latinolicious
Blogs That Cook
Comentarios
-
Luis dice en Patacones 101 - Tostones (ES / EN) Twice Fried Plantains
Otro tip que he visto y usado es pasar el platano …
-
Paul dice en The Best From the Tropics: Organic & Fairly Traded Chocolate from Panama
Hi Melissa, as a self proclaimed chocholoic, I have a weak …
-
MÓNICA LAZCANO SANTOS dice en La Receta del Dia: Almond-Orange Pound Cake and Uchuva Sauce
UN GUSTO VISITAR TU PAGINA Y ASÍ CONOCER DE LA GASTRONOMÍA …
Archives
Recetas Deliciosas
- Albondigas en Salsa Roja
- Delicias en Phyllo: Deditos de Almendra y Pepitas de Marañon
- Dulces para Navidad: ‘Cake’ de guineo al ron
- La Receta del Dia: Ceviche de Pescado y Pulpo, with pineapple and golden raisins
- Aguacate Dreams: Cocktail Esmeralda
- Cocina Tradicional de Panamá: Deliciosas Torrejitas de Arvejas - Split Pea Fritters (EN/ES)
- Pescado Frito (Crispy Fried Whole Fish) EN /ES
- La Receta del Dia: Almond-Orange Pound Cake and Uchuva Sauce
- Rollitos de jamón, queso y mostaza
- Dips Deliciosos: ‘Dip’ de Chorizo y Dos Platanos
Comments
11.26.05 at 10:15 AM |
Yum! This I have to try.
——-
11.26.05 at 12:38 PM |
chica, gracias - sabes que no te he dicho que he visitado Panama, en Bocas del Toro, San Blas y David para dos meses - un besos
11.26.05 at 02:07 PM |
I have a garlic question for you. Do you think that it makes a difference to use garlic that comes pre-peeled in a jar or should you use garlic straight from the cloves?
11.26.05 at 02:29 PM |
Kelly, if you have an emergency…use whatever you have
BUT, if you have time, and for better taste I suggest the fresh garlic from the cloves. Peeled in this case. I also prefer the regular sized ones. The giants, or “ajo macho” do not have that much flavor.
11.26.05 at 03:02 PM |
Hi Melissa!
“Rubbery shrimp is a gastronomical abberation!” LOL! Very true! This sounds so wonderful, and lots of good information about one of my favorite ingredients - garlic! I started reading your other blog and I like it very much - the poems are also great - and BTW - you look so cute with your hair down at the and art exposition!
11.26.05 at 10:25 PM |
I love garlic! Your shrimp and garlic recipe Panamanian style looks great!
Paz
11.26.05 at 10:38 PM |
You know, my husband has come down with a nasty case of the flu, and I’ve been trying to stuff as much garlic and chili down him as possible. Quite difficult, but you are right, this stuff is curative.
The shrimp recipe looks quite wonderful, by the way.
and KELLY - dear god, girl (or guy), straight from the clove is the only way to go! It’s the difference between eating green beans in a can, and those that have been simmered lovingly upon your stovetop.
11.27.05 at 08:40 AM |
Thank you to all of you for your visit. I am convinced now I am not the only one who loves this special flower.
OWUKORI: Althou I have not visited San Blas, I know it is a beautiful charming place. Have you seen my photos from my last visit to Bocas del Toro?—-Some of them are at my Flickr
MICHELLE: glad to learn that your are not a fan of rubbery shrimp
Oops! you found my picture…
PAZ: Thank you adding me to your blogroll. I’ll add yours to mine too!
S’KAT: good for you! Another way to eat the garlic fresh is to chop it real fine, adding also chopped fresh ginger and onion. Drizzle a little olive oil, lime juice, and season with salt and pepper. I eat this with my salad or a bowl of white rice when I see the flu around, or just to keep mosquitos and other flying beast away!
11.27.05 at 01:06 PM |
Hello Melissa, thanks for visiting my blog. I am so excited to have discovered a new friend in food-blogging and in Panama to boot! I’m even happier you post in English because I’m afraid my Spanish is a little rusty. I love garlic and will add it to anything I’m eating, except dessert. I love the picture in this post…hope you’re having a relaxing Sunday!
11.27.05 at 06:28 PM |
Being Italian, I know that garlic is wonderful! Whenever I tell my husband I’m going to add a lot to a recipe he gets all excited too and says, “bring it”!
11.27.05 at 10:00 PM |
Melissa, thanks for visiting my site, otherwise I might not have found yours. I’m sure I’ll be back often!!!
I love how the blogging world makes instant friends with people from places I’ve never been to.
The shrimp dish sounds wonderful - using my favorite ingredients. My father used to joke that everything I made had garlic….almost the truth…I haven’t ever used it in desserts, but in every other course absolutely!
11.28.05 at 03:06 AM |
I love garlic and usually have some dish that contains garlic, ginger, or chili peppers. There are countless studies that have been done on all three. They have numerous benefits for our overall health and well-being.
I eat raw garlic daily. Garlic is also also used to eliminate some intestinal parasties. I remember reading about that in various research articles.
11.28.05 at 09:25 AM |
Hola!!!, gracias por el saludo y el consejo, asi que eres chef…bueno yo también, estoy a cargo de un restorant de comida suiza en Chile.
Estare visitando tu pagina mas seguido.
Cariños
VIVI
11.28.05 at 05:13 PM |
And you look good in your picture!! Hope you had a good weekend!
11.28.05 at 05:15 PM |
Hola VIVI! yo si me di cuenta que eras chef cuando hice una busqueda en technorati.com, entonces te visite enseguida. Me encanta que por medio del internet se pueda contactar gente con las mismas aficiones y carreras. Bienvenida entonces, yo de igual manera visitare tu blog con frecuencia
09.26.06 at 08:50 AM |
Hola, Chef Melissa! You never got back to me with the recipe for “pastelitos de carne”, but I guess you are very busy. Oh well.
Just to let you know I enjoy your blogs and your recipes ... and Michelle is right: you look cute with your hair down!
Regards,
COL Frank
03.23.08 at 11:28 AM |
Buenas recetas! but I also like the post before mine, I would love to know how to make the pastelitos de carne that you buy at panaderia yeyo on your wat to coronado, they are so gooooood!
08.19.09 at 03:10 PM |
y con que vino acompanhaste este platiyo deliciousso??
09.13.09 at 01:45 AM |
ola tenes coctel camarons
04.06.11 at 02:29 AM |
mmm…que delicia, la mejor receta de camarones al ajillo que he encontrado por aqui. acabo de terminar de hacerla y comerla, esta mejor que las que he probado en los restaurantes.
08.30.11 at 09:03 PM |
Muy Buena Receta. Muchisimas Gracias por compartirla con todos. y reciba un cordial saludo desde Sacramento, Ca. de parte de un amigo.
Share Your Comment