CAMARONES AL MOJO DE AJO (MEXICAN-STYLE GARLIC SHRIMP)
This Mexican-style garlic shrimp is simmered with butter, olive oil, and lots of garlic and onion. I added smoked paprika to the mix for an added smoky flavor, fresh lime juice to balance the garlic with a tangy twist, and fresh parsley for brightness.
Provided by Yvette Marquez
Categories Dinner
Time 28m
Number Of Ingredients 8
Steps:
- In a small bowl combine paprika and salt.
- Season the shrimp with spice mixture.
- Add the Land O Lakes® Butter with Olive Oil & Sea Salt to a frying pan over medium heat until it begins to melt.
- Add the onion and garlic and sauté for about 5 minutes.
- Add the shrimp and cook for 6 to 8 minutes or until they are completely cooked through.
- Add the lime juice and parsley.
- Enjoy with white rice, angel hair pasta, or tortillas.
Nutrition Facts : Calories 229 kcal, Carbohydrate 3 g, Protein 24 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 316 mg, Sodium 1567 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
QUICK-FRIED SHRIMP WITH SWEET TOASTY GARLIC (CAMARONES AL MOJO DE AJO)
Steps:
- Preparing the mojo de ajo: Either chop the garlic with a sharp knife into 1/8-inch bits or drop the cloves through the feed tube of a food processor with the motor running and process until the pieces are roughly 1/8 inch in size. You should have about 1/2 cup chopped garlic. Scoop into a small (1-quart) saucepan, measure in the oil (you need it all for even cooking) and 1/2 teaspoon salt and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft, pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.
- Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat,so the garlic will be warm when the shrimp are ready. Scoop the lime wedges into a serving bowl and set on the table.
- The shrimp: Devein the shrimp if you wish: One by one, lay the shrimp on your work surface, make a shallow incision down the back and pull or scrape out the dark (usually) intestinal tract.
- Set a large (12-inch) heavy skillet (preferably nonstick) over medium-high heat and spoon in 1 1/2 tablespoons of the oil (but not any garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro or parsley, if you're using it. Scoop the shrimp onto a deep serving platter. Repeat with another 1 1/2 tablespoons of garlicky oil and the remaining shrimp.
- When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan, and scatter them over the shrimp. (You may have as much as 1/3 cup of the oil left over, for which you'll be grateful--it's wonderful for sauteing practically anything.) If you're a garlic lover, you're about to have the treat of your life, served with the lime wedges to add sparkle.
SHRIMP WITH GARLIC (CAMARONES AL MOJO DE AJO)
Provided by Molly O'Neill
Time 10m
Yield 4 - 6 servings
Number Of Ingredients 8
Steps:
- In a large skillet, heat the olive oil and butter over high heat. Add the garlic and cook, stirring, until it just begins to turn golden. Add the shrimp, then immediately add lime, Tabasco and salt. Cook, stirring, until the shrimp are just cooked through, 3 to 4 minutes. Serve immediately with French bread.
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 10 grams, Carbohydrate 4 grams, Fat 16 grams, Fiber 0 grams, Protein 21 grams, SaturatedFat 5 grams, Sodium 868 milligrams, Sugar 0 grams, TransFat 0 grams
CAMARONES AL MOJO DE AJO (MEXICAN SHRIMP IN GARLIC MOJO SAUCE)
Giant shrimp and baby octopus are cooked in garlic mojo sauce with a touch of pasilla chiles. A delicious recipe that is very easy to make. Serve with white rice, avocado, and a very cold beer.
Provided by Chef Gaby Cervello
Categories World Cuisine Recipes Latin American Mexican
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.
- Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.
- Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.
Nutrition Facts : Calories 660.2 calories, Carbohydrate 7.1 g, Cholesterol 124.9 mg, Fat 53.1 g, Fiber 1.3 g, Protein 39.3 g, SaturatedFat 18.4 g, Sodium 281.7 mg, Sugar 0.3 g
SHRIMP WITH SWEET TOASTY GARLIC (CAMARONES AL MOJO DE AJO)
From Rick Bayless, this is shrimp cooked in a bath of garlic, which has itself been slowly cooked to make it sweet and elegant. The recipe calls for 2 chipotle chiles. Some people may want more--a lot of people will probably want less--chipotles are HOT--so, if you're not sure, go easy and taste before you add all the chiles. This garlic "bath" is also wonderful with fish, and other seafood. It serves 6 generously as a main course, or more as an appetizer.
Provided by Chef Kate
Categories Mexican
Time 1h
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- First, prepare the Mojo de Ajo:.
- Chop the garlic by hand or in the food processor until the garlic bits are about an 1/8" in size--about 1/2 cup of chopped garlic.
- Place the garlic in small saucepan, measure in the oil and about 1/2 teaspoon of salt and set over medium low heat.
- Stir occasionally as the mixture comes BARELY to a simmer (just the hint of movement on the surface of the oil).
- Adjust the heat to the very lowest possible setting and cook, stirring occasionally, until the garlic is a soft, pale golden --about thirty minutes.
- Add the lime and simmer about five minutes, until the juice has evaporated or been absorbed.
- Stir in the chiles, then taste and add additional salt if necessary.
- Keep the pan over the lowest heat so the garlic will be warm when the shrimp are ready.
- Put the lime wedges into a serving bowl and set them out.
- Now, prepare the Shrimp:.
- Set a large, heavy skillet over medium-high heat and spoon about one and a half tablespoons of the oil (but not the garlic) from the mojo.
- Add half the shrimp to the skillet, sprinkle with salt, and stir gently and continuously until the shrimp are just cooked through (3 to 4 minutes).
- Add half the cilantro (if you're using it)and scoop the shrimp onto a warm, deep serving platter.
- Repeat with another one and a half tablespoons of the oil and the rest of the shrimp and cilantro.
- Now, finish the dish:.
- When all the shrimp are cooked and placed in the serving platter, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan and scatter them over the shrimp.
- Serve with the lime wedges to, as Mr. Bayless says, add sparkle.
- Note: The Mojo de Ajo will keep in the fridge for a couple of weeks--the oil will become solid but will liquefy again at room temperature--warm it slowly before using.
- Note 2: For the best texture, cook the shrimp immediately before serving, but, you can cook them an hour or so ahead, douse them with the garlic and serve at room temperature.
Nutrition Facts : Calories 459.7, Fat 37.7, SaturatedFat 5.2, Cholesterol 191, Sodium 862.2, Carbohydrate 10, Fiber 1, Sugar 0.7, Protein 21.9
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