Corona Gambas Al Ajillo (Garlic Shrimp) |
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Prep Time: 10 Minutes Cook Time: 8 Minutes |
Ready In: 18 Minutes Servings: 6 |
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A Mexican twist on the traditional Spanish tapas - with olive oil, lime and Corona Extra. For optimum results: Serve with ice cold Corona Extra. Obviously, this is a recipe that I got from Corona! Enjoy! Ingredients:
1/4 cup extra virgin olive oil |
1 bulb of garlic, sliced thinly |
1 cherry pepper, minced |
1 1/2 lbs shrimp, peeled and deveined (at least 31/40 per pound or larger) |
salt and pepper |
6 ounces corona extra beer (1/2 a bottle) |
cilantro, chopped (or parsley for those of us who don't do cilantro!) |
3 limes, whole, fresh |
Directions:
1. Make sure that you have all of the ingredients ready to go!
2. Bring a LARGE non-stick frying pan or a wok to medium-high heat.
3. Add olive oil, garlic and minced cherry pepper. Cook until light brown and add shrimp. Season with salt and pepper.
4. Cook for a minute or two until shrimp are almost changed colour. Add Corona Extra and finish cooking (When shrimps fully change colour from blue to pink, they are done.).
5. Serve on a platter topped with cilantro or parsley and juice of two real limes. Slice third lime into thin wheels for pretty garnish along the top of the dish.
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