Garlic Shrimp (Camarones al Ajillo) with Buttery Corn Rice

Ingredients

• 2 lb shrimp (cleaned and deveined)
• salt (to taste)
• black pepper (to taste)
• paprika (plenty for color and flavor)
• vegetable oil (for cooking)
• 4 tbsp butter (for the shrimp)
• 12 garlic (cloves, minced)
• 0.5 red onion (diced)
• 1 lime juice (juice of 1 lime)
• 0.5 tbsp parsley flakes
• 0.5 tbsp chili flakes
• cilantro (fresh, chopped)
• vegetable oil (for the rice)
• 3 tbsp butter (for the rice)
• 3 garlic (cloves, minced)
• 0.25 white onion (diced)
• 1.5 cup white rice (long-grain rice)
• 12 oz canned corn
• 3 cup water (boiling)
• 1 tbsp chicken bouillon

Steps

1. 1

   In a large bowl, season 2 lbs of cleaned and deveined shrimp with salt, pepper, and a generous amount of paprika. Mix well to ensure even coating.

2. 2

   Set a large pan over medium heat. Add a splash of oil and 4 tablespoons of butter. Stir until the butter is completely melted.

3. 3

   Add 12 minced garlic cloves and half of a diced red onion to the pan. Sauté for about 4 minutes until fragrant and softened.

4. 4

   Add the seasoned shrimp to the pan and mix with the aromatics.

5. 5

   Pour in the juice of one lime, and add 1/2 tablespoon each of parsley flakes and chili flakes. Mix until well incorporated.

6. 6

   Add a handful of fresh chopped cilantro. Let the shrimp cook for about 3 minutes until they are pink and opaque. Remove from heat.

7. 7

   In a separate saucepan set to medium heat, add a little bit of oil. Once hot, add 3 tablespoons of butter.

8. 8

   Once the butter is melted, add 3 minced garlic cloves and a quarter of a diced white onion. Sauté for about 1 minute.

9. 9

   Add 1.5 cups of long-grain white rice to the saucepan. Fry the rice, stirring frequently, for about 3 minutes until it turns a light golden color.

10. 10

    Stir in 12 oz of canned corn.

11. 11

    Add 3 cups of boiling water and 1 tablespoon of chicken bouillon. Stir to combine.

12. 12

    Cover the saucepan, reduce the heat to the lowest setting, and cook for 15 minutes.

13. 13

    After 15 minutes, turn off the heat. Keep the rice covered and let it rest for 5 minutes before fluffing.

14. 14

    Serve the garlic shrimp over the buttery corn rice.

Notes

This dish also pairs perfectly with pasta, mashed potatoes, or handmade tortillas (tortillitas hechas a mano).

Nutrition per serving

• main
• shrimp
• seafood
• Mexican
• dinner
• garlic
• rice
• easy