Garlicky Stir-Fried Shrimp from Zarela's Veracruz: Mexico's Simplest Cuisine by Zarela Martínez
This is a ubiquitous dish in veracruz and cuba, as well as Spain (where it is called gambas al ajillo). I have eaten and loved many versions, but I think my all-time favorite is the one served at L...
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Cooking tools:
- Chef's knife
- Cutting board
- Mixing bowl
- Skillet
- Spatula
- Stove
- Plate
Ingredients
- 1 large head garlic, separated into cloves and peeled
- 20 árbol or dried serrano chiles
- 3 tablespoons vegetable oil
- 3 tablespoons olive oil
- 1 pound shrimp (any size; I generally use small), peeled and deveined
- Freshly ground black pepper
- Juice of 2 limes
- 1 teaspoon coarse salt, or to taste
- Lime wedges for garnish
- 1 tablespoon Garlic Butter Enrichment (optional)
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