Mexican Shrimp In Garlic Sauce 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

MEXICAN SHRIMP IN GARLIC SAUCE



Mexican Shrimp in Garlic Sauce image

Just enough for 2, although easily doubled for 4. This dish is REALLY hot if you leave the seeds in the peppers...I LOVE IT!!! But if you feel shy, you don't have to have the jalapenos, I won't tell. Makes a good party appetizer too. Just dare some of your buddies to eat it when it's hot. :)

Provided by PalatablePastime

Categories     Mexican

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

2 medium tomatoes
1/2 small onion, quartered
1 -2 fresh jalapeno
2 tablespoons chopped fresh cilantro
1/4 teaspoon Mexican oregano
1 teaspoon extra virgin olive oil
3 cloves garlic, thinly sliced
2/3 lb large shrimp, peeled and deveined
2 lime wedges
1 tablespoon chopped fresh cilantro
salt
fresh ground pepper

Steps:

  • Heat a well-seasoned cast iron skillet over medium-high heat.
  • Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.
  • Note: you may get a lot of smoke from this so you might want to open a window.
  • Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.
  • When cool, peel the skins and discard.
  • Remove any scorched areas from the onion by rubbing with paper towels.
  • For a milder dish, seed the jalapenos, or otherwise, keep the fire dept.
  • phone number handy.
  • Puree the tomato, onion, jalapenos, 2 tbsp.
  • cilantro, and oregano until smooth.
  • Heat the oil in a non-stick skillet.
  • Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently.
  • Do not let garlic burn.
  • Add the puree and simmer until slightly thickened, about 5 minutes.
  • Season to taste with salt and pepper.
  • Stir in the shrimp.
  • Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.
  • Adjust seasonings, and remove from heat.
  • Spoon shrimp and sauce into a serving dish; top with chopped cilantro, and squeeze lime juice over all.
  • Serve.
  • And keep the phone number handy if you left those seeds in.
  • LOL.

SHRIMP IN MEXICAN GARLIC SAUCE



Shrimp in Mexican Garlic Sauce image

Follow the instructions to the letter to avoid burning the garlic and spoiling the taste. The flavorful garlic oil that remains should be stored in the refrigerator and used for sauting shrimp or any other meat or fowl.

Provided by Timothy H.

Categories     Southwestern U.S.

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

12 garlic cloves, roughly chopped
1 cup vegetable oil
1/4 cup unsalted butter
1 1/2 lbs fresh shrimp, peeled, de-veined

Steps:

  • In a large skillet, saute the garlic in medium-hot oil (about 300 degrees F) until light brown. Watch carefully so as not to burn. After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the fire. When all the butter has been added, the bits will become crisp.
  • Remove them with a slotted spoon and reserve the oil and butter for saut?ing the shrimp.
  • In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then saut? the shrimp for about 5 minutes. Turn over very briefly and then remove. Add more oil as necessary to saute all the shrimp. Salt to taste. Garnish with garlic bits and parsley. Serve with Mexican Rice.
  • Try brushing garlic oil over French bread, then sprinkling it with parsley and toasting it.
  • Serve this with the shrimp and accompany the dish with a lettuce and tomato salad.

SHRIMP IN GARLIC SAUCE



Shrimp in Garlic Sauce image

This is, by far and bar none, the most popular Chinese seafood dish I know. In fact, it is better than its restaurant counterpart because it uses real garlic, not dried garlic reconstituted in water.

Provided by Food Network

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 17

1 pound large shrimp (21 to 25 shrimp per pound), peeled
1 egg white
1/4 cup cornstarch
1 to 2 tablespoons water
2 cups plus 1 tablespoon vegetable oil
1/4 cup chicken broth
1/4 cup apple cider vinegar
1/4 cup ketchup
3 tablespoons black soy sauce
2 tablespoons dry sherry
8 garlic cloves, crushed and finely minced
2 tablespoons finely minced fresh ginger
5 tablespoons sugar
1 teaspoon chili paste, or to taste and tolerance
1/2 cup sliced fresh water chestnuts, optional
1 tablespoons cornstarch mixed with 3 tablespoons cold water
1/2 cup sliced scallions, on the diagonal in 1/2-inch pieces

Steps:

  • Using a cleaver or knife, slice the shrimp from the back, leaving a small donut-like hole in the center, essentially butterflying the shrimp. Be careful not to cut all the way through the shrimp. Rinse away any veins under cold water. Drain well.
  • Put the shrimp in a bowl and add the egg white, cornstarch and 1 to 2 tablespoons of water. Mix well. The consistency should be silky and the color milky.
  • In a large wok, heat 2 cups of the oil to 280 degrees F, or place 1 shrimp in the oil and when bubbles rise from it like Champagne bubbles in a glass, add the rest of the shrimp. Turn the shrimp gently in the poaching oil. When they are white and fluffy, remove them with a stainless steel strainer or brass metal strainer. Put the cooked shrimp in a colander to drain.
  • For the sauce. In a small saucepan, mix the chicken broth, vinegar, ketchup, soy sauce, sherry, garlic, ginger, sugar, and chili paste. Stir well. Bring the garlic sauce to a boil, lower the heat to a simmer.
  • In a clean wok, heat the remaining 1 tablespoon of oil to smoking. Add the sliced water chestnuts and stir-fry for 30 seconds. Add the garlic sauce, stir, and bring to a boil. Stir in the cornstarch mixture and bring to a boil, stirring until thickened. Add the shrimp. Toss and stir 3 times until well coated. Stir in the sliced scallions and serve.

SHRIMP AND CHORIZO IN GARLIC SAUCE



Shrimp and Chorizo in Garlic Sauce image

Provided by Sunny Anderson

Categories     main-dish

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 cups extra-virgin olive oil
1 pound spicy Mexican chorizo, casing removed
1/4 cup finely chopped sweet or Vidalia onion
1 teaspoon adobo seasoning
1 teaspoon Hungarian paprika
Freshly ground black pepper
1 head garlic, peeled and finely chopped
Salt
1 1/2 pounds peeled deveined shrimp (16/20 count)
Crusty, chewy bread, for sopping

Steps:

  • In a medium straight-sided pan, heat 2 tablespoons of oil over medium-high heat and saute the chorizo and onions, breaking the chorizo up with a wooden spoon while cooking until it resembles ground beef. Add the adobo, paprika and a few grinds of black pepper. Cook until the fat is rendered and the onions are tender and cooked into the chorizo, 8 to 10 minutes.
  • Add the remaining oil and the garlic and lower the heat to medium-low. Let the flavors infuse over the low heat for 5 to 7 minutes. Add the shrimp to the garlic oil, raise the heat slightly, and stir and turn to cook the shrimp evenly, 6 to 8 minutes. Serve as an appetizer on toothpicks with crusty, chewy bread.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)



Spanish Garlic Shrimp (Gambas al Ajillo) image

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 4

Number Of Ingredients 7

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Steps:

  • Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
  • Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g

SHRIMP IN GARLIC SAUCE



Shrimp in Garlic Sauce image

Categories     Garlic     Herb     Shellfish     Low Carb     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Cinco de Mayo     Shrimp     Healthy     Bon Appétit     Small Plates

Yield Makes 2 servings

Number Of Ingredients 8

1 1/2 cups clam juice
1 onion slice
1 tablespoon tomato paste
1/4 teaspoon dried oregano, crumbled
1 teaspoon olive oil
1/2 pound large uncooked shrimp, peeled and deveined
2 large garlic cloves, minced
2 tablespoons dry white wine

Steps:

  • Boil first 4 ingredients until liquid is reduced to 3/4 cup, approximately 25 minutes. Strain. Set aside.
  • Heat oil in heavy medium skillet over medium-high heat. Add shrimp and half of garlic and sauté until shrimp are almost cooked through, about 3 minutes. Remove shrimp from skillet. Add remaining garlic and wine to skillet and boil until reduced to glaze, about 2 minutes. Stir in clam juice mixture and boil until reduced to thin sauce consistency, about 4 minutes. Return shrimp to skillet and return to boil. Season with pepper and serve immediately.

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