Platter Of Shrimp With Garlicky Cuban Mojo Fuente De Camarones Al Ajillo Recipes

Steps:

• Prepare an ice-water bath. Peel carrots and trim tops; slice in half lengthwise. Clean celery and slice into sticks. Trim radishes. Slice endives and Little Gems into wedges. Place crudites in ice-water bath until crisp and beginning to curl, 10 minutes. Drain well; wrap in paper towels. Refrigerate in resealable plastic bags up to 1 day.
• Bring a large pot of water to a boil; season generously with salt. Add cauliflower and cook until crisp-tender, 2 to 4 minutes. Transfer to ice-water bath. Return pot of water to a boil, add beets, and cook until fork-tender, about 22 minutes. Drain, let cool slightly, and cut into wedges. Store in an airtight container up to 1 day.
• Meanwhile, bring potatoes to a boil in another pot of water; season generously with salt. Cook until easily pierced with the tip of a knife, 8 to 9 minutes. Drain; let cool completely.
• Season eggs and cooked vegetables with salt and pepper; drizzle with oil. Serve with crudites, shrimp, tonnato mayonnaise, dip, and lemon wedges.

Steps:

• Pour lime, orange, grapefruit, and lemon juices into a blender or food processor. Add vinegar, oil, garlic, Mexican oregano, red pepper flakes, and cumin. Pulse several times, then blend until the garlic pieces disappear, about 1 minute. Season with salt and pepper and pulse one more time.
• Pour marinade into a 1-gallon resealable bag and add shrimp. Squeeze most of the air out of the bag and seal. Refrigerate for 15 minutes, with the shrimp inside the bag in a single layer. Drain and reserve marinade.
• Heat a nonstick skillet over medium heat and cook shrimp in a single layer, 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Remove shrimp from the skillet and set aside.
• Pour reserved marinade into the same skillet and bring to a boil. Boil until marinade is reduced to about 2/3 cup, about 6 minutes. Pour into a small serving pitcher or sauce boat.
• Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.

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.

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.

Steps:

• Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.