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
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
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!