Preparar Camarones al Ajillo

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Uno de los platos más populares del menú de cualquier restaurante italiano, camarones al ajillo es un plato sabroso que resalta lo mejor de este crustáceo favorito. Mediante el uso de sólo un par de ingredientes como cebolla, ajo, vino blanco y caldo, el camarón se resalta en lugar de ahogarse con demasiado sabor. Con sólo saltear la cebolla y el ajo en la mantequilla y luego reducir el jugo de limón, vino blanco y caldo, se crea una ligera salsa llena de sabor para los camarones, que luego se puede servir tal cual o mezclada con un poco de pasta o arroz. Se puede adornar con un poco de perejil picado y un poco de limón en rodajas para una presentación más refinada que tanto añade al plato, así como el aspecto general. O simplemente puede servir como está para una cena agradable que todo el mundo va a querer saborear.

En esta clase de cocina en línea nuestro experto culinario te estará enseñando cómo hacer este sabroso platillo italiano, camarones al ajillo. Este plato exquisitamente preparada es tan fácil como lo es delicioso. Es todo un ganador!

Shrimp Scampi
1 ½ lb large shrimp, peeled and deveined
1 tsp sea salt
6 large garlic cloves, peeled and sliced into thin rounds
1 tsp dried oregano
½ tsp crushed red pepper flakes
½ tsp grated lemon zest
½ cup olive oil
½ cup dry vermouth
4 tbsp butter, cut into small cubes
Fresh lemon juice to taste
Chopped parsley for garnish

1. Toss the shrimp in a mixing bowl with the salt, sliced garlic, oregano, red pepper flakes and lemon zest. 2. Heat half of the olive oil in a large skillet (preferably cast iron) over high heat until hot but now smoking. Sauté the shrimp in batches, taking care not to have too many pieces in the pan at a time. Turn the shrimp to lightly brown on both sides.
3. As each piece of shrimp is browned, remove it and place in a side sih. It may be necessary to add more oil as you go along.
4. De-glaze the pan with dry vermouth, scraping the bottom with a wooden spoon to remove all the browned bits. Return shrimp to the pan to reheat, tossing with the butter pieces, lemon juice and additional salt to taste.
5. Transfer the hot shrimp to a warmed serving platter, garnish with chopped parsley and serve.