Lunch

Camarones al Ajillo en Escabeche Caliente con Calabacín Asado

Name: Camarones al Ajillo en Escabeche Caliente con Calabacín Asado
Prep time: 12 min
Cook time: 20 min
Total time: 32 min
Yield: 2 servings
Ingredients: 400g large wild shrimp, peeled, deveined; 1 medium zucchini (250g), sliced lengthwise on mandoline into 3mm ribbons; 45ml extra-virgin olive oil, divided; 6 cloves garlic, thinly sliced; 1 dried árbol chili, seeds removed, torn; 100ml white wine (Spanish, dry); 50ml white wine vinegar; 1 bay leaf; 4 black peppercorns; 1 tsp fleur de sel; 2 slices country bread, cut thick (about 50g each); Lemon juice, to finish

Plump shrimp gently poached in a hot, fragrant escabeche of vinegar, white wine, garlic, and chilies, finished with a slick of good oil and served with charred zucchini ribbons and thick-cut toast to soak the sauce. A dish that balances heat, acidity, and richness.

557cal per serving 53gprotein 9gcarbs 30gfat 12min prep 20min cook 2serves

✓ Macros from a nutrition database · per serving · developed by The Delicious Kitchen with AI assistance, not independently kitchen-tested · how we calculate this