Shrimp and Mushroom Ajillo

Chef’s Notes


It is possible to keep food bubbling hot since the COCOTTE RINGO has excellent heat retention. You can enjoy the oil that has absorbed the savory taste of the shrimp and mushrooms with your baguette as well. The fragrance of roasted garlic will arouse your appetite.

Ingredients (2 servings)


  • 10 peeled shrimps (approx. 100 g)

  • 8 mushrooms

  • 1 clove garlic

  • 1 dried red chili pepper

  • 4-5 tablespoons olive oil

  • Salt

  • Italian parsley

  • Baguette

Directions (Oil Simmering)


  1. Defrost peeled shrimp and devein. Wipe any dirt from mushrooms with paper towel. Thinly slice garlic. Remove seeds from dried chili pepper.

  2. Put garlic, chili pepper and olive oil in COCOTTE RINGO and heat on medium heat. When the fragrance rises, lower the heat to low, add mushrooms and shrimp, then sprinkle with salt. Put on the lid and cook for 5 minutes.

  3. Open the lid, stir, then top with Italian parsley. Enjoy with baguette slices.


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