Camarones al Ajillo

Name: Camarones al Ajillo
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 2 servings
Cuisine: Ecuadorian
Ingredients: 1 pound raw shrimp (peeled and deveined); 6 clove garlic (minced); 3 tablespoon butter; 1 tablespoon achiote oil; 0.25 cup dry white wine; 2 tablespoon fresh cilantro (chopped); 1 green plantain (peeled and cut into 1-inch thick rounds); 0.5 cup vegetable oil; 1 cup white rice (uncooked); 1 lime (juiced); 1 teaspoon salt; 0.5 teaspoon black pepper

Juicy garlic shrimp sautéed in achiote butter and white wine, served with white rice and crunchy double-fried plantain tostones.

Prep: 20 min
Cook: 25 min
Total: 45 min
Servings: 2
Cuisine: Ecuadorian
Difficulty: Easy

Dietary

Gluten-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

1 pound raw shrimp (peeled and deveined)
6 clove garlic (minced)
3 tablespoon butter
1 tablespoon achiote oil
0.25 cup dry white wine
2 tablespoon fresh cilantro (chopped)
1 green plantain (peeled and cut into 1-inch thick rounds)
0.5 cup vegetable oil
1 cup white rice (uncooked)
1 lime (juiced)
1 teaspoon salt
0.5 teaspoon black pepper

Instructions

In a small saucepan, bring 2 cups water, white rice, and 1/2 teaspoon salt to a boil over high heat. Cover, reduce heat to low, and cook for 18 minutes until rice is fluffy.
Heat 1/2 cup vegetable oil in a skillet over medium heat. Fry green plantain rounds for 3 minutes per side until light golden but tender inside. Remove plantains to a paper-towel-lined plate.
Use the flat bottom of a heavy cup or small wooden press to flatten fried plantain rounds into 1/2-inch disks. Return flattened tostones to hot oil and fry 2 minutes per side until golden and crispy. Drain and dust with 1/4 teaspoon salt.
In a large skillet over medium heat, melt butter with achiote oil. Add minced garlic and cook for 1 minute until fragrant and lightly golden.
Add peeled shrimp, remaining 1/4 teaspoon salt, and black pepper to garlic butter. Sauté for 2 minutes per side until shrimp turns pink.
Pour in dry white wine and lime juice. Simmer rapidly for 2 minutes to reduce sauce slightly, then remove from heat and stir in chopped fresh cilantro.
Serve garlic shrimp spooned over fluffy white rice with crispy green plantain tostones on the side.

Notes

Smashing tostones while warm keeps them from cracking before their second crispy fry.

Nutrition (per serving)

Calories: 650
Protein: 40 g
Carbohydrates: 68 g
Fat: 22 g
Fiber: 4 g
Sodium: 890 mg
Saturated Fat: 11 g
Sugar: 3 g
Cholesterol: 270 mg