Camarones Al Mojo De Ajo Mexican Shrimp In Garlic Mojo Sauce Recipes

GARLIC SHRIMP TACOS RECIPE

Steps:

• Quarter the tomatoes.
• Peel the garlic cloves.
• Heat a large dry frying pan to medium-hot. Add the quartered tomatoes, garlic, and árbol chiles to toast.
• Toast the chiles for 30 seconds on each side and then remove from the pan.
• Toast the garlic for 2 more minutes then remove from the pan.
• Continue to toast the tomatoes until they blacken.
• Add all of the ingredients except the oil to your blender and blend for 1 minute.
• In the same frying pan that you toasted the tomatoes, garlic and chiles heat the 2 tablespoons of oil to high heat.
• Pour the blended salsa into the hot oil.
• Reduce the heat to a simmer, then cook the salsa for 10 minutes.
• Pour 2 tablespoons of apple cider vinegar into the bowl with the cabbage.
• Add 1 teaspoon of salt.
• Mix thoroughly so that all of the cabbage is coated with vinegar and salt.
• Set aside until you are ready to serve your tacos. Stir just before serving.
• If your shrimp come with the shells, remove the shells and discard.
• Devein the shrimp by making an incision lengthwise along the back of the shrimp and gently remove the black vein with the tip of a knife.
• Finely chop the garlic.
• Preheat a large frying pan to medium-hot. Add the chopped garlic and cook for 1 minute stirring 3 times so that the garlic doesn't burn.
• Add the shrimp to the pan and stir to coat the shrimp with butter.
• Cook the shrimp for about 6 minutes until just cooked through. Stir and turn the shrimp every minute. To check for doneness, cut a couple of shrimp in half. If the shrimp is a pinkish white throughout it is fully cooked. If there are still translucent spots the shrimp needs to be cooked more. Cook for 1 more minute and then check for doneness again.
• Warm the tortillas on a comal or griddle.
• On each corn tortilla, layer a bed of cabbage slaw, 3 shrimps and then a dollop of salsa on each shrimp.
• Serve 3 tacos per person.

CAMARONES AL MOJO DE AJO (MEXICAN-STYLE GARLIC SHRIMP)

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.

MEXICAN-STYLE GARLIC SHRIMP

Steps:

• Start by seasoning the de-shelled and cleaned shrimp with salt, pepper, cumin, and paprika.
• Add the butter olive oil to a frying pan over medium-low heat until butter begins to melt.
• Add the garlic and onion and let saute together for about 5 minutes.
• Add the shrimp and cook for 5-8 minutes or until they are completely cooked through.
• Add the lime juice and parsley.
• Enjoy immediately with tortillas, rice or salted crackers.

SHRIMP WITH SWEET TOASTY GARLIC (CAMARONES AL MOJO DE AJO)

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.

CAMARONES AL MOJO DE AJO (MEXICAN SHRIMP IN GARLIC MOJO SAUCE)

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.

CAMARONES EN SALSA / SHRIMP IN SAUCE

Steps:

• Shell, de-vein and rinse shrimp, drain and set aside.
• Heat 2 Tbsp butter in skillet(I use a wok) over medium-high heat and saute onions and garlic.
• Add the Shrimp and cook until mostly pink.
• Add the lemon zest and lemon juice from one lemon and stir. Cook for about a minute.
• Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin. Cook over medium heat for 5 to 8 minutes or until hot.
• You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve.
• Top with fresh chives if desired.

SHRIMP WITH GARLIC (CAMARONES AL MOJO DE AJO)

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.