This recipe is straight out of my cookbook. (And please check out Youtube for a fun cooking tutorial!)

This is a special dish. It is my Grandma’s recipe and has only undergone minor adjustments since I started making it. Camarones al Ajillo is a family favorite, so I wanted to bring a taste of my Cuban heritage to your dinner tables! Serve by itself or with spanish rice… and maybe some Sangria to wash it down.


2lbs raw shrimp

1 red bell pepper, sliced

1 green bell pepper, sliced

½ yellow onion, sliced

6 cloves of garlic, pressed

½ cup EVOO

½ cup dry white wine

1-2 TBSP tomato paste

1 TBSP white vinegar

1 bay leaf



Peel and devein shrimp. Keep in a bowl in the refrigerator until it’s time to toss them in the pot.

In a deep frying pan, sauté garlic, onions, and peppers in EVOO over medium heat. Once the vegetables become fragrant, dust with salt. Add white wine, tomato paste, vinegar and bay leaf. Stir until combined. Add a little more salt, stir, and drop heat to low. Allow to simmer for 20 minutes.

After the 20 minutes, taste the sauce to determine if you need any more salt. Add the shrimp to the pan, stirring so the sauce coats them. Put a lid on the pan and allow to simmer for 7 minutes, stirring halfway through.


Click here to head over to Youtube for an instructional video!

Loving Recipes? Check out my cookbook or create your own with my recipe journal!

Plant & Sea: A Pescatarian-Inspired Cookbook
Passed Down: Friends and Family Recipe Journal