1/2
cucharadita de hojas de romero fresco, picadas
Shrimp
2
cucharaditas de aceite de olivo extra virgen
1
lb de camarones medianos crudos, desvenados y pelados, con las colas (aproximadamente 32 camarones)
3/4
cucharadita de sazonador para mariscos
Garnish, if desired
Ramitos de romero fresco
Gajos de limón
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Instrucciones
1
En un tazón chico, mezcla bien los ingredientes para el aioli.
2
Calienta una sartén antiadherente de 12 pulgadas, a fuego medio alto. Añade 1 cucharadita de aceite; inclina la sartén para cubrir ligeramente el fondo. Añade los camarones; espolvorea en forma pareja con el sazonador para mariscos. Cocina de 3 a 5 minutos, revolviendo con frecuencia, hasta que los camarones tengan un color rosado.
3
Para servir, coloca los camarones y cualquier jugo de la cocción en un platón. Acomoda los ramitos de romero y los gajos de limón en el platón. Sirve con el aioli y, si lo deseas, con palillos.
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Consejos de expertos
consejo 1
Para más color e interés, sirve estos camarones con tiras de pimientos rojos y verdes o con floretes chicos de brócoli; utiliza también el aioli como dip para las verduras.
consejo 2
Esta sabrosa botana puedes servirla caliente o fría.
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