Chef Augusto Galindo of Chavela's Makes Shrimp with Garlic | Chef Roulette | Ep.6
Recipes in this Video
Camarones al Ajillo is a popular dish in Spanish cuisine, often enjoyed as a tapa or main course, showcasing the simplicity and bold flavors of garlic and shrimp.
Ingredients
- ●1 lb large shrimp, peeled and deveined
- ●1/4 cup olive oil
- ●6 cloves garlic, minced
- ●1/2 tsp red pepper flakes
- ●1/2 tsp paprika
- ●Salt to taste
- ●Fresh parsley, chopped (for garnish)
- ●Lemon wedges (for serving)
Instructions
- 1Heat the olive oil in a large skillet over medium heat.
- 2Add the minced garlic and red pepper flakes to the skillet, sautéing until the garlic is fragrant but not browned, about 1-2 minutes.
- 3Increase the heat to medium-high and add the shrimp to the skillet.
- 4Season the shrimp with paprika and salt, stirring to coat them evenly.
- 5Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
- 6Remove the skillet from heat and sprinkle with chopped parsley.
- 7Serve immediately with lemon wedges on the side.
Equipment
Originating from the rich culinary traditions of Mexico, Chicken Mole Enchiladas are a beloved dish that marries the complex flavors of mole sauce with tender chicken wrapped in corn tortillas. Mole, a sauce with roots in indigenous and colonial cuisines, is often prepared for special occasions and celebrations. Today, enchiladas filled with mole have become a staple in Mexican households and are enjoyed worldwide, showcasing the vibrant flavors of Mexican cuisine.
Ingredients
- ●corn tortillas
- ●shredded chicken
- ●mole sauce
- ●cheese
- ●onion
- ●cilantro
- ●sour cream
- ●avocado
- ●lime
- ●salt
- ●black pepper
- ●vegetable oil
- ●garlic
- ●cumin
- ●oregano
- ●chicken broth
- ●jalapeño
- ●tomato
- ●pepper
Instructions
- 1Preheat oven to 375°F (190°C).
- 2Heat vegetable oil in a skillet over medium heat.
- 3Add chopped onion and sauté until translucent, about 5 minutes.
- 4Stir in garlic, cumin, and oregano, cooking for another minute until fragrant.
- 5Add shredded chicken and mole sauce, stirring to combine.
- 6Season with salt and black pepper to taste.
- 7Warm corn tortillas in a dry skillet until pliable, about 30 seconds per side.
- 8Spread a spoonful of the chicken mixture onto each tortilla and roll them up tightly.
- 9Place the rolled enchiladas seam-side down in a baking dish.
- 10Pour remaining mole sauce over the enchiladas, covering them completely.
- 11Sprinkle cheese on top of the enchiladas.
- 12Bake in the preheated oven for 20-25 minutes until heated through and cheese is melted.
- 13Remove from oven and let cool for a few minutes.
- 14Garnish with chopped cilantro, sliced avocado, and a squeeze of lime juice before serving.
Ingredient Alternatives
sour cream
Healthier: Greek yogurt
Cheaper: plain yogurt
Greek yogurt reduces calories while maintaining creaminess
cheese
Healthier: nutritional yeast
Cheaper: cheddar
Nutritional yeast is lower in calories and provides a cheesy flavor.
chicken broth
Healthier: vegetable broth
Cheaper: water with seasoning
Vegetable broth can be healthier and water with seasoning is cheaper.
corn tortillas
Healthier: whole wheat tortillas
Cheaper: flour tortillas
Whole wheat tortillas are healthier, while flour tortillas are often cheaper.
Techniques
Equipment
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