From Scratch! La Casa de Pedro

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Follow us into the kitchen at Boston’s Best Eateries and learn how to make their favorite dishes From Scratch!

This week we stopped by La Casa de Pedro in Watertown to talk with Owner and Chef, Pedro Alarcón. Pedro serves up simple and delicious dishes that highlight the traditions of his Latin American culture and native Venezuela.

Pedro (7)Camarones al Ajillo Recipe

What inspired this dish?

Caracas has a lot of Spanish influences and you will also see camarones al ajillo in bars; it is the first thing you order after a cold drink. My mother also used to make the dish once a month on Sundays. It was a treat since shrimp are expensive. It has become one of the most popular dishes at La Casa de Pedro.

Best season to serve this dish?

You can eat camarones al ajillo all year-round. But it is best eaten in the winter to warm you up and make you feel better; like how you would eat chowder.

Do you have any tips for selecting ingredients in this dish?

Buy good quality shrimp. Good quality might cost more, but it’s extra insurance for the dish.

Any expert advice for preparing, seasoning, plating, etc.?

Don’t overcook the shrimp. They should only cook in the sauce for no more than 7-8 minutes or they will dry out. Also, shrimp has its own flavor, so just add a little salt to help the natural taste of the shrimp come out.

Camarones al AjilloIngredients:

  • 2 pounds raw shrimp (size 31/40)
  • 1.5 teaspoon extra virgin olive oil
  • 1 teaspoon chopped garlic
  • 1 tablespoon chopped cilantro
    ½ lime
  • Salt and pepper to taste
  • Extra virgin olive oil for garnish
  • Warm rustic bread

Makes 4 8oz Portions

 

Instructions:

In a bowl, mix the shrimp, extra virgin olive oil and garlic and let marinate for 15 minutes.

Heat a sauté pan and coat the bottom of the pan with a thin layer of extra virgin olive oil. Add the shrimp and garlic mixture. Cover with a lid. Let the shrimp cook for about 4 minutes, or until it is bright pink, then remove from heat.

Squeeze fresh lime juice on top of the shrimp.

Add cilantro and season with salt and pepper.

Serve in a bowl with slices of warm crunchy bread on the side to soak up any leftover liquid.

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