Camarones al Ajillo - Ribera y Rueda

Name: Camarones al Ajillo - Ribera y Rueda
Ingredients: 1 tablespoon roasted garlic (Note: to roast garlic, cut 1⁄2 of the top of the bulb off. Drizzle with olive oil and wrap in tin foil. Bake at 400°F for 35-40 minutes; let cool); 3 cloves raw garlic; 1⁄4 cup white wine vinegar; Juice of 1 lime; 1 serrano chile, seeds removed; 1⁄2 teaspoon honey; 1 teaspoon salt; 1⁄2 cup canola oil; 10 large shrimp, peeled and deveined; Kosher salt; Canola oil; Unsalted butter; 2 tablespoons roasted garlic vinaigrette (recipe below); 1 tablespoon roughly chopped flat leaf parsley; 8 fillets white anchovies; Extra virgin olive oil

riberaruedawine.com

It doesn’t get much more Spanish than this mouthwatering, garlicky shrimp dish. Pair it with a crisp, refreshing Verdejo from Rueda or a fruity, young

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Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at riberaruedawine.com.

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Ingredients

1 tablespoon roasted garlic (Note: to roast garlic, cut 1⁄2 of the top of the bulb off. Drizzle with olive oil and wrap in tin foil. Bake at 400°F for 35-40 minutes; let cool)
3 cloves raw garlic
1⁄4 cup white wine vinegar
Juice of 1 lime
1 serrano chile, seeds removed
1⁄2 teaspoon honey
1 teaspoon salt
1⁄2 cup canola oil
10 large shrimp, peeled and deveined
Kosher salt
Canola oil
Unsalted butter
2 tablespoons roasted garlic vinaigrette (recipe below)
1 tablespoon roughly chopped flat leaf parsley
8 fillets white anchovies
Extra virgin olive oil