Camarones al Ajillo – Shrimp In Garlic Sauce

Ingredients:

1 pound shrimp shelled and deveined
1/4 cup olive oil
1 tablespoon butter
4 tablespoons garlic, minced
1/4 cup vino seco or dry white wine
juice of 1 lime
1/4 teaspoon oregano
pinch of cumin
dash of hot sauce
salt to taste
1/4 cup parsley, finely chopped

Arroz con Pollo (chicken and brown rice)

Ingredients:

Arroz con Pollo (chicken and rice)
1 1/2 pounds boneless skinless chicken breast, cut into 2″ squares
1 1/2 pounds boneless skinless thighs, cut into 2″ squares
1 tablespoon dried oregano
1 tablespoon ground cumin
2 tablespoons lime juice
2 tablespoons olive oil
1 medium spanish onion, chopped
1 medium green bell pepper, chopped
1 medium red bell pepper, chopped
3 garlic cloves, minced
2 cups brown rice
1 teaspoon saffron threads
1 cup vino seco (dry white wine)
1 tablespoon tomato paste
4 cups chicken broth, fat-free, reduced-sodium
2 bay leafs
salt & pepper to taste
1 15 oz. can low-sodium, early young sweet peas, drained
1 small jar red pimentos, chopped

Garlic Butter Shrimp Scampi

Ingredients:
2 Tablespoons olive oil
tablespoons butter
4-5 large garlic cloves, minced (or 1 1/2 tablespoons minced garlic)
1 1/4 pounds (600 grams) large shrimp prawns, shelled with tails on or off
Salt and fresh ground black pepper to taste
1/4 cup dry white wine or broth
1/2 teaspoon crushed red pepper flakes or to taste (optional)
2 tablespoons lemon juice
1/4 cup chopped parsley
Instructions:
  1. Heat olive oil and 2 tablespoons of butter in a large pan or skillet. Add garlic and sauté until fragrant (about 30 seconds – 1 minute). Then add the shrimp, season with salt and pepper to taste and sauté for 1-2 minutes on one side (until just beginning to turn pink), then flip.

  2. Pour in wine (or broth), add red pepper flakes (if using). Bring to a simmer for 1-2 minutes or until wine reduces by about half and the shrimp is cooked through (don’t over cook your shrimp).

  3. Stir in the remaining butter, lemon juice and parsley and take off heat immediately.

  4. Serve over rice, pasta, garlic bread or steamed vegetables (cauliflower, broccoli, zucchini noodles).