Camarones al Mojo de Ajo – Prawns with Garlic Sauce

Isolated from the mainland of Spain, by merely 100 miles, are the Balearic Islands of Mallorca, Menorca, Ibiza and Formentera. Many Balearic dishes are uniquely their own, with flavors reminiscent of other influences. The isles are so close to Spain, and yet the Balearic Islands aren't quite the Spain of preconceived images. They profess their own blending of ancient myth, fantasy, and paradise. The people and language are as a rule similar to those of mainland Catalonia (Cataluña), and for the most part, so is the cuisine. However, Italy and France are not so far away either, and their culinary influences are also apparent. Before the contemporary day Balearic Islands, Greek mythology asserts that Hercules discovered the Golden Apples in Mallorca. The Greeks left their imprint on Mallorca, Ibiza and Menorca. Romans, Moors and Barbary pirates, also made their way through the islands' history. Camarones al Mojo de Ajo is one of the most popular preparations for prawns in the Balearic Islands. An abundance of prawns are fished off their Mediterranean coastal waters. Anyone you serve this dish to will never guess how simple it is to prepare. Besides the prawns, garlic and fresh parsley are important components. Parsley grew wild on the Balearic Islands, and Hippocrates is said to have used it for medicinal purposes, as a cure for a variety of ailments. The Romans discovered another purpose for parsley and soon afterwards, there never was a salad or sauce served without it. Prawns are normally used with this recipe but large shrimp will suffice for those residing stateside. Alternatively, shrimp or prawns can be substituted with fresh lobster meat. The latter makes for an even more special meal to serve.

Serves 4

Ingredients:

1 lb. large shrimp peeled and deveined
6 cloves of garlic, minced
1 teaspoon Paprika
1 teaspoon red pepper flakes
½ cup of either sherry or white wine
¼ cup extra virgin olive oil
Juice of 2 lemons
3 tablespoons fresh chopped parsley

Directions:
1) In a large sauté pan, heat the olive oil.
2) Lower the heat; add the garlic and red pepper flakes. Sauté for about 1 minute - or until garlic starts to get slightly brown.
3) Add the shrimp, wine, lemon juice and the paprika. Remove it from the heat when you add the wine to keep it from flaming up.
4) Turn the heat up to high and stir all ingredients together well.
5) Cook for about 3 minutes, or until the shrimp turn pink and start to curl.
6) Transfer to a serving plate, topped with the chopped fresh parsley.
7) Serve with rice or orzo and a green vegetable such as spinach as a side.

Other posts by Veronica:
Swordfish Alicante Style
Torta de Nueces y Zanahorias (Carrot and Nut Cake)
Canelones Rellenos con Gambas
Pinchos de Gambas (Shrimp Skewers)
Sopa de Crema de Ajo (Cream of Garlic Soup)
Vieiras a la Gallega (Galician Scallops)
Tortilla Española (Spanish Omelet)
Albóndigas de Arroz y Espinaca (Rice and Spinach Meatballs)
Crema Catalana (Catalonian Custard)

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