SHRIMP MOJO A AJO
This impressive Mexican Dish is perfect for both the inexperienced cook and dyed-in-the-wool garlic devotee. Recipe is from small cookbook "Totally Garlic Cookbook" my late DM picked up one year at the Gilroy Garlic Festival...one of her favorite trips taken every year.
Provided by Chabear01
Categories Mexican
Time 30m
Yield 24 shrimp, 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the broiler. Butterfly and devein the shrimp, with shells on, by cutting along inside curve and then pressing flat. Brush all over with olive oil liberally and sprinkle with salt. Broil, shells up, for 4 minutes.
- Make the sauce by melting butter with oil in small pan over low heat. Add garlic and salt and gently cook, swirling pan occasionally, until garlic is golden, about 7 minutes. Swirl in lime juice and remove from heat.
- Arrange shrimp, split side up, on serving plates. Spoon on garlic sauce, garnish with cilantro, and serve hot.
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
SPICY SHRIMP
Not too hot but full of flavor, these shrimp are one of a kind. They're easy to make and take to parties, where they'll impress the other guests. -Bob Gebhardt, Wausau, WI.
Provided by Taste of Home
Categories Appetizers Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 10
Steps:
- In a 12-in. cast-iron or other ovenproof skillet, cook bacon over medium heat until partially cooked but not crisp; drain. Stir in the butter, seafood seasoning, mustard, chili powder, pepper, hot sauce, basil, oregano and thyme. Cook over low heat for 5 minutes. Add garlic; cook 1 minute longer. Remove from heat and stir in shrimp., Bake, uncovered, at 375° until shrimp turn pink, 20-25 minutes, stirring twice.
Nutrition Facts : Calories 490 calories, Fat 45g fat (24g saturated fat), Cholesterol 265mg cholesterol, Sodium 1464mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 21g protein.
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
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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