Ajillo shrimp recipe

Today in Paulina Cuisine we propose another of the many star recipes with prawns as the main ingredient, we love and we know that you too! We are very fan of this ingredient that always manages to give us very beautiful and tasty dishes and we are going to cook some prawns to the chiller ? Exquisite, we already know that everything that carries a lot of garlic and love is synonymous with success.

First we solve some doubts; How to correctly cook the shrimp to the chiller? How to clean them? Are there differences between shrimp and prawns? And most importantly, how to buy prawns in good condition and avoid being scammed ?

In the end I tell you a very good way to accompany the prawns to the Ajillo, with a vegetable, in a very healthy and delicious way.

All that and more then.

About shrimp to chin

How to keep our prawns

The prawns are our favorite seafood and that is why it is important to keep them frozen if we do not think to cook them soon .

A lot of attention with this if we do not want prawns to get into very fast condition. Keep in mind that crustaceans have a lot of water and this makes them very sensitive to bacteria and microorganism attacks . For this reason its useful time without freezing is less than any other food.

They will see that these shellfish are sold very frozen or very fresh, for today it serves us in any way, always keeping in mind some purchase criteria.

How to check if the prawns are fresh? (Apt for any seafood)

It is very simple, we will only pay special attention to our senses; that smells well, that does not have a rare appearance and an acceptable texture. 

The aspect in general will give us many signs. Buying seafood in good condition is the first step to succeed in your preparation. The second but not least is the correct washing of them. Let's see how it is done.

How to clean prawns?

1. We make a cut along to separate the legs from the body, then remove our heads, either with a clean cut -out or rotating and pulling it also detaches. 
2. The following is to remove the shell or skin that covers the meat. From the lower cut the rest is easy. 
3. Some leave the tail to grab the prawns from there, but for today's recipe it does not help us to leave the tail so with another cut we also take it out. 
4. With clear meat, we proceed to look for the intestinal duct and remove it. We find it because it crosses the whole body along the body and inside it is black. We made a small cut along and remove the intestine as if it were a thread.

Attention here, we do not throw the peel and the head because we can use them for other preparations and always contribute all their flavor.

Difference between prawn and prawns 

The difference is not much, after all they are from the same family, but we will introduce ourselves in their differences to be clear which of the two serves us the most to cook. The prawns are widely used for the typical rice with Spanish

• The first, main and remarkable is the size, since between these two are very different. The prawns are considerably larger than the prawns. 
• On the other hand, the prawn has a very characteristic pink color while the shrimp has a more pale color.
• If we talk about the flavor, the prawn has a much softer and more juicy texture, on the contrary to the prawn we find a harder and less juicy meat.
• Finally, the price is usually more economical than the prawn. To consider.

So what do we choose for this recipe? Anyone, prawns and prawns is good for us.

Shrimp pregnancy 

• First we fill a large pot with 1 liter of water, at least. To this we add 2 tablespoons full of salt and take it to a boil.
• On the other hand, in another container we also reserve 1 liter of water but cold, with a good amount of ice.
• When the water of the pot is boiling we introduce the seafood and cover the pot. We turn off the fire, cover and count two and a half minutes.
• Finally, we take the prawns to the container with ice water and let it cool for 5 minutes. After this we dry well with cooking paper and they will be ready for use.

The garnish for our Ajillo prawns

As promised is debt, here we leave you what for us is the best garnish for prawns to the Ajillo . Let us think about their texture, the taste of chopping and how to highlight flavors so that this is a success.

Today we are going to accompany these with tender but crispy potatoes, a garnish that looks great.

• The first thing we are going to do is cut 2 very finite potatoes, (they can make the amount they want). You have to try to have couples so that our baked potatoes are all cooked at the same time.
• In a bowl place 1 CDA. of melted butter along with one of oil. With this we paint an oven source. Helping us with a brush or with a spoon.
• We accommodate the potatoes at the source next to the other in a row and add 4-5 cloves of garlic crushed between the potatoes.
• Finally, we brush the potatoes and garlic with the rest of the butter and oil mixture. We condiment with pepper, rosemary, thyme, smoked merken, salt, whatever they want!

And this is going to a moderate oven 180 ° low, about 40 - 50 minutes.

The truth is that these shrimp to the chin are enjoyed very much either alone or with papitas. But accompanying with a white wine is fundamental . Without more to say! Enjoy it ♥

Ajillo shrimp recipe

Ingredients

• 500 gr. of raw or precooked prawns
• 4 garlic cloves
• 1/2 onion
• 1/2 red pepper
• 1/2 teaspoon of spicy paprika (optional)
• Ground salt and black pepper
• Olive oil
• 1/4 cup of white wine
• Fresh chopped parsley to decorate

How to make chopping shots in 5 steps

1. Peel and finely chop garlic, onion and pepper.
2. If the prawns are raw, peel and clean them. If they are precooked, peel and reserve them.
3. Heat a large pan over medium-high heat. Add enough olive oil to cover the bottom of the pan.
4. Add the garlic, onion and pepper to the pan and saute for 2-3 minutes or until golden.
5. Add the prawns to the pan and cook for 3-5 minutes (depending on whether they are raw or precooked) until they are cooked and have been golden a bit. Add salt and black pepper to taste.
6. Season with spicy (optional) paprika and white wine to the pan. Let cook for 1-2 minutes or until the wine has been reduced a bit.
7. Serve the strokes to the hot peak, decorated with a bit of chopped parsley.