Garlic shrimp (Camarones al ajillo) from Latinísimo: Home Recipes from the Twenty-One Countries of Latin America (page 371) by Sandra A. Gutierrez

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Notes about this recipe

  • Eat Your Books

    Can substitute hot pepper flakes for merkén chile powder, and pimentón molido for sweet paprika.

  • bernalgirl on May 29, 2026

    This sauce is outstanding, with more depth than the Mexican version, which Is a long-time personal favorite. I think it’s the merkén spice mix — the recipe I used called for 3 parts smoked hot paprika, 1 part toasted and ground coriander, and 1 part sea salt, and the sauce was absolutely heavenly.

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