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Chef Augusto Galindo of Chavela's Makes Shrimp with Garlic | Chef Roulette | Ep.6

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Recipes in this Video

2 recipes
pescatarian

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

  1. 1Heat the olive oil in a large skillet over medium heat.
  2. 2Add the minced garlic and red pepper flakes to the skillet, sautéing until the garlic is fragrant but not browned, about 1-2 minutes.
  3. 3Increase the heat to medium-high and add the shrimp to the skillet.
  4. 4Season the shrimp with paprika and salt, stirring to coat them evenly.
  5. 5Cook the shrimp for about 2-3 minutes on each side, or until they turn pink and opaque.
  6. 6Remove the skillet from heat and sprinkle with chopped parsley.
  7. 7Serve immediately with lemon wedges on the side.

Equipment

Large skilletSpatulaMeasuring cupsMeasuring spoons
🌶️🌶️🌶️Low

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

  1. 1Preheat oven to 375°F (190°C).
  2. 2Heat vegetable oil in a skillet over medium heat.
  3. 3Add chopped onion and sauté until translucent, about 5 minutes.
  4. 4Stir in garlic, cumin, and oregano, cooking for another minute until fragrant.
  5. 5Add shredded chicken and mole sauce, stirring to combine.
  6. 6Season with salt and black pepper to taste.
  7. 7Warm corn tortillas in a dry skillet until pliable, about 30 seconds per side.
  8. 8Spread a spoonful of the chicken mixture onto each tortilla and roll them up tightly.
  9. 9Place the rolled enchiladas seam-side down in a baking dish.
  10. 10Pour remaining mole sauce over the enchiladas, covering them completely.
  11. 11Sprinkle cheese on top of the enchiladas.
  12. 12Bake in the preheated oven for 20-25 minutes until heated through and cheese is melted.
  13. 13Remove from oven and let cool for a few minutes.
  14. 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

sautéingbaking

Equipment

skilletbaking dishspatulacutting boardknife
🌶️🌶️🌶️Mediumdairy

Also Known As

Enchiladas de MoleMole Enchiladas

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