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La Receta del Dia: Camarones al Ajillo (Shrimp in Garlic Sauce, Panamanian Style) edit

Aj_2 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

Ca_2_4

Directions:

  1. 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.
  2. 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! :(
  3. 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: , , , , ,

  • by Chef Melissa
  • November 25, 2005
  • 6:31 pm

Comments

Picture of Don Ray Don Ray said on...
11.26.05 at 10:15 AM |

Yum! This I have to try.
——-

Picture of owukori owukori said on...
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

Picture of Kelly Kelly said on...
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?

Picture of Melissa Melissa said on...
11.26.05 at 02:29 PM |

Kelly, if you have an emergency…use whatever you have smile 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.

Picture of Michelle Michelle said on...
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!

Picture of Paz Paz said on...
11.26.05 at 10:25 PM |

I love garlic!  Your shrimp and garlic recipe Panamanian style looks great!

Paz

Picture of s'kat s'kat said on...
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.

Picture of Melissa Melissa said on...
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 smile

MICHELLE: glad to learn that your are not a fan of rubbery shrimp smile 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! smile

Picture of Mona Mona said on...
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!

Picture of Running2Ks Running2Ks said on...
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”!

Picture of Ruth Ruth said on...
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!

Picture of Vegan Momma Vegan Momma said on...
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.

Picture of VIVI VIVI said on...
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

Picture of Michelle Michelle said on...
11.28.05 at 05:13 PM |

And you look good in your picture!!  Hope you had a good weekend!

Picture of Melissa Melissa said on...
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 smile

Picture of COL Franklin Bright COL Franklin Bright said on...
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

Picture of Carlos Humberto Lopez .(JavaScript must be enabled to view this email address) said on...
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!
wink

Picture of IVAN ALPHONSO .(JavaScript must be enabled to view this email address) said on...
08.19.09 at 03:10 PM |

y con que vino acompanhaste este platiyo deliciousso??

Picture of jane .(JavaScript must be enabled to view this email address) said on...
09.13.09 at 01:45 AM |

ola tenes coctel camarons

Picture of Lucia .(JavaScript must be enabled to view this email address) said on...
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.

Picture of Chef Arturo Vargas Chef Arturo Vargas said on...
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.

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