Giant Prawns Al Mojo De Ajo With Two Sauces Recipes

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



Camarones al Mojo de Ajo (Mexican Shrimp in Garlic Mojo Sauce) image

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

½ cup olive oil, divided
½ cup butter, divided
1 head garlic, cloves peeled
2 limes, juiced
2 tablespoons white vinegar
salt and ground black pepper to taste
2 pounds cleaned baby squid, bodies sliced crosswise into 1/2 rings, large tentacles halved
12 large jumbo prawns, cleaned
2 dried pasilla chile, seeded and sliced

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

MOJO DE AJO



Mojo de Ajo image

'Mojo de Ajo' means 'garlic gravy' and this 'gravy' is a real treat. Mix with some pasta or brush it on grilled shrimp. The possibilities are endless.

Provided by Bill Echols

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 30m

Yield 24

Number Of Ingredients 5

6 dried chipotle chili pepper
1 cup extra-virgin olive oil
1 ½ cups chopped garlic
5 tablespoons fresh lime juice
½ teaspoon salt, or to taste

Steps:

  • Place the chipotles in a bowl and cover with very hot water. Allow to soak for 3 minutes; drain. Remove the stems and seeds from the peppers and discard. Cut the peppers into thin strips.
  • Heat the oil in a large skillet over low heat. Cook the garlic in the oil until golden brown, 4 to 5 minutes. Stir in the peppers and the lime juice; simmer 5 minutes; season with the salt. Transfer the mixture to a bowl and allow to cool. Store in the refrigerator in an airtight container.

Nutrition Facts : Calories 97.9 calories, Carbohydrate 3.2 g, Fat 9.4 g, Fiber 0.2 g, Protein 0.6 g, SaturatedFat 1.3 g, Sodium 50.1 mg, Sugar 0.1 g

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



Quick-Fried Shrimp with Sweet Toasty Garlic (Camarones al Mojo de Ajo) image

Provided by Food Network

Categories     main-dish

Yield Serves 6 generously

Number Of Ingredients 8

3/4 cup peeled garlic cloves (about 2 large heads)
1 cup good-quality oil, preferably extra-virgin olive oil
Salt
Juice of 1 lime
2 canned chipotle chiles en adobo, seeded and cut into thin strips
2 limes, cut into wedges
2 pounds (about 48) medium-large shrimp, peeled (leaving the last joint and tail intact if you wish)
3 tablespoons chopped fresh cilantro or flat-leaf parsley (optional)

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.

SPICY SHRIMP IN MOJO DE AJO



Spicy Shrimp in Mojo De Ajo image

Make and share this Spicy Shrimp in Mojo De Ajo recipe from Food.com.

Provided by GG 38966

Categories     Brazilian

Time 1h15m

Yield 6 serving(s)

Number Of Ingredients 8

1/2 cup garlic (coarsely chopped garlic)
1 cup olive oil
1/2 teaspoon salt (more to taste)
1 lime, juice of
2 chipotle chiles in adobo (seeded & cut into thin strips)
2 lbs shrimp (medium large, peeled & deviened)
3 tablespoons cilantro (or flat-leaf parsley)
2 limes (cut into wedges)

Steps:

  • To make the mojo de ajo, in a small saucepan over medium-low heat, combine the garlic, olive oil and the 1/2 teaspoons salt, stir to mix and cook, stirring occasionally, until the mixture is barely simmering. Reduce the heat to very low and cook at a very gentle simmer, stirring occasionally, until the garlic is lightly golden (the color of light brown sugar), about 30 minutes. (The slower the cooking, the sweeter the garlic.).
  • Add the lime juice and simmer, stirring, until most of the juice has evaporated or has been absorbed into the garlic, about 5 minutes. Stir in the chilies, taste and adjust the seasonings with salt. Keep the pan over low heat so the garlic will be warm when the shrimp are ready.
  • In a large nonstick fry pan over medium-high heat, spoon 1 1/2 Tbs. of the oil (but not any garlic) from the mojo. Add half the shrimp to the pan, season with salt, and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro. Scoop the shrimp into a deep serving platter and repeat with another 1 1/2 Tbs. of the oil and the remaining shrimp and cilantro. When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chilies from the mojo pan and scatter them over the shrimp. Serve immediately with the lime wedges alongside to squeeze over the shrimp. (You may have as much as 1/3 cup of the oil left over. Reserve for another use.) Serves 6.

Nutrition Facts : Calories 493.1, Fat 37.7, SaturatedFat 5.4, Cholesterol 294.5, Sodium 535.5, Carbohydrate 6.7, Fiber 0.9, Sugar 0.6, Protein 32.5

SHRIMP MOJO A AJO



Shrimp Mojo a Ajo image

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

2 dozen large shrimp, with shells
olive oil
salt
4 tablespoons butter
4 tablespoons olive oil
10 garlic cloves, peeled and cut in chunks
1 tablespoon lime juice
chopped fresh cilantro (to garnish)

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.

SHRIMP WITH GARLIC (CAMARONES AL MOJO DE AJO)



Shrimp With Garlic (Camarones Al Mojo De Ajo) image

Provided by Molly O'Neill

Time 10m

Yield 4 - 6 servings

Number Of Ingredients 8

1/4 cup olive oil
3 tablespoons unsalted butter
8 cloves garlic, peeled and thinly sliced
2 pounds medium or large shrimp, peeled, deveined and split in half
1/2 cup lime juice
2 teaspoons Tabasco sauce
Salt to taste
French bread for serving

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

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