Ajillo with Sakura Shrimp, Mixed Beans, and Brussels Sprouts

Recipe Tips

This Ajillo features ingredients that evoke the feeling of early summer. You can easily enjoy it throughout the year by switching up the seasonal ingredients.
Since sakura shrimp naturally contain some saltiness, be careful not to over-season the dish.
Any leftover oil can be used for pasta or risotto—don't let any of that delicious flavor go to waste!

Ingredients (serves 2-3 people | Cooking Time:  Approx. 30 minutes Sakura shrimp – 50g Broad beans – 5 to 6 pods (about 10 to 15 beans) Snap peas – 3 pods (strings removed, cut into 2 cm pieces) Green beans – 3 pods (strings removed, cut into 1 cm pieces) Brussels sprouts – 3 (cut in half)　 Snow peas – 2 to 3 pods (strings removed, thinly sliced diagonally) Olive oil – 275 ml Garlic – 1 bulb Dried red chili pepper – 1/2 (seeds removed) Salt – 1 teaspoon Fresh mint – as needed Baguette – optional

Instructions

1. Remove the broad beans from their pods. Make a small incision at the black seam with a paring knife. Boil them in plenty of salted water for about 2 minutes. Transfer to ice water to cool, then peel off the skins.
   
   
2. In an ANAORI Collections RINGO, add the garlic, Brussels sprouts, sakura shrimp, chili pepper, and olive oil. Heat over medium until it starts to boil, then reduce to low heat.
   
   

3. Check the Brussels sprouts by inserting a skewer; once they are tender, add the broad beans, green beans, snap peas, and salt. Simmer for another 2–3 minutes.
   
   

4. Turn off the heat and garnish the top with the thinly sliced snow peas.
   Serve the ajillo by placing the ingredients onto slices of baguette. You can also sprinkle a few torn mint leaves on top for a refreshing touch.
   
   
   

★Key Points of Cooking with ANAORI Collections RINGO The ANAORI Collections RINGO, like the kakugama, has excellent heat retention. Once it reaches the desired temperature, it maintains it consistently, making it ideal for dishes like this one that use a generous amount of oil. I found it both safe and reliable for cooking, which was a major highlight.

Pairing: Beer

I went with beer this time, but depending on your mood, sparkling wine, white wine, a rosé or even a lemon sour would be just as perfect!


Credit：
Recipe created by Miyuki Shigemura (@miyu_25)
Photo by Hayato Noge (@hayato_noge)