I grew up in Mexico and dishes “al ajillo” are very popular. All that means is food cooked in a garlicky sauce! Who doesn’t love that? I loved using Giesen 0% Sauvignon Blanc in the actual recipe. The acidity and crisp notes in the wine really balance out the saltiness/richness of the dish!
Nadia Aidi @Foodmymuse
Ingredients
- 1 lb. shrimp, peeled & cleaned
- 2 Tbsp olive oil
- 2 shallots, finely chopped
- 3 garlic cloves, thinly sliced
- 4-6 chile de arbol (broken into small pieces) or 1 TB crushed red pepper
- 1 lemon, halved
- 3/4 Cup Giesen 0% New Zealand Sauvignon Blanc
- 4-5 Tbsp high-quality unsalted butter
- Crusty bread of choice
- 1/4 Cup fresh parsley, chopped
- 2 Tbsp fresh chives, minced
- Salt and pepper to taste
Directions
- Pat shrimp dry and season well with salt and pepper.
- Preheat a pan on high for 2 minutes. Add olive oil, and lower heat to medium-high. Sear the shrimp for 25 seconds per side and set aside.
- Lower heat to medium, add shallots and garlic. Sauté for 5 minutes, mixing often. Add in chile de arbol and wine. Reduce by half for about 5 minutes.
- Return shrimp to pan and cook another 2 minutes. Squeeze half the lemon over the dish. Add herbs. Remove from heat and add the butter.
- Serve toasted crusty bread and the remaining lemon on the side.
Enjoy with a refreshing Giesen 0% Sauvignon Blanc!
