MOJO DE AJO
'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
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
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
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
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
QUICK-FRIED SHRIMP WITH SWEET TOASTY GARLIC (CAMARONES AL MOJO DE AJO)
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.
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.
More about "rosies garlic chipotle shrimp mojo de ajo recipes"
CAMARONES AL MOJO DE AJO (SHRIMP IN GARLIC SAUCE) …
From purewow.com
3.1/5 (80)Total Time 15 minsServings 5Calories 271 per serving
- Once the butter has melted and bubbles have begun to form, whisk in the salt, lemon zest, and black pepper, and cook for about 1 minute.
- Increase the heat to medium-low, add the garlic, and cook, stirring occasionally, for about 3 minutes to infuse into the butter.
MEXICO CITY SHRIMP WITH CHIPOTLE MOJO RECIPE - FOOD
From foodandwine.com
5/5 Category ShrimpServings 6Total Time 1 hr 10 mins
- Preheat the oven to 325°. In a 4-cup ceramic baking dish, combine the crushed garlic and olive oil with a pinch of salt. Put the dish on a cookie sheet and bake for about 30 minutes, until the garlic is tender and just starting to brown. Stir in the lime juice and bake for about 15 minutes more, until the garlic is golden and very soft. Let the mixture cool slightly.
- Pour the garlic and oil into a small saucepan. Using a fork, mash the garlic against the side of the pan and stir to incorporate the oil; the sauce may look like it has separated. Add the chipotle, season with salt and keep warm.
- In a large skillet, heat 2 tablespoons of the garlicky oil from the mojo until shimmering. Add half of the shrimp and a generous pinch each of salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the shrimp to a platter. Repeat with 2 more tablespoons of the garlicky oil and the remaining shrimp. Top the shrimp with more garlic mojo and garnish with chopped cilantro. Serve with lime wedges, passing the remaining garlic mojo at the table.
GARLIC MOJO CHIPOTLE SHRIMP AND PASTA RECIPE - RACHAEL …
From rachaelrayshow.com
Estimated Reading Time 4 mins
DELICIOUS MEXICAN STYLE GARLIC SHRIMP RECIPE …
From mylatinatable.com
BEST MOJO SHRIMP - HOW TO MAKE MOJO SHRIMP - DELISH
From delish.com
CAMARONES AL MOJO DE AJO (MEXICAN-STYLE GARLIC SHRIMP)
From muybuenocookbook.com
CHIPOTLE SHRIMP IN GARLIC MOJO - CAMARONEROS.INFO EN
From camaroneros.info
Cuisine MexicanCategory Main CourseServings 5Calories 420 per serving
THE BEST CAMARONES AL MOJO DE AJO | SHRIMP IN GARLIC …
From youtube.com
SHRIMP MOJO DE AJO RECIPE | MYRECIPES
From myrecipes.com
MOJO DE AJO SHRIMP PASTA - WOK & SKILLET
From wokandskillet.com
GARLIC SHRIMP RECIPE TASTY | CAMARONES AL MOJO DE AJO RECETA
From youtube.com
SLOW-ROASTED GARLIC MOJO | RICK BAYLESS | RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
MOJO DE AJO (SLOW-ROASTED GARLIC) - THE FOOD WINO
From foodwino.com
MOJO DE AJO RECIPES | RECIPEBRIDGE RECIPE SEARCH
From recipebridge.com
CAMARONES AL MOJO DE AJO (MEXICAN GARLIC SHRIMP)
From thriftandspice.com
CAMARONES AL MOJO DE AJO + VIDEO | MAMA MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
HUGO’S CAMARONES AL MOJO DE AJO - TEXAS MONTHLY
From texasmonthly.com
GARLICKY LINGUINE WITH SEARED SHRIMP, CHIPOTLE AND QUESO ANEJO
From rickbayless.com
RICK BAYLESSSHRIMP WITH TOASTY GARLIC MOJO - RICK BAYLESS
From rickbayless.com
CAMARONES AL MOJO DE AJO, MEXICAN GARLIC SHRIMP - SPICIE FOODIE
From spiciefoodie.com
MOJO DE AJO | RECIPESTY
From recipesty.com
CAMARONES AL MOJO DE AJO OR MEXICAN GARLIC SHRIMP
From allwaysdelicious.com
CHIPOTLE AND SHRIMP RECIPES (161) - SUPERCOOK
From supercook.com
MOJO DE AJO SHRIMP RECIPE RECIPES - TUTDEMY.COM
From tutdemy.com
CAMARONES AL MOJO DE AJO-GARLIC SHRIMP - LA PIñA EN LA COCINA
From pinaenlacocina.com
MOJO DE AJO - A MAGIC ROASTED GARLIC STEAK SAUCE – JESS PRYLES
From jesspryles.com
MOJO DE AJO SHRIMP PASTA RECIPE | SIDECHEF
From sidechef.com
FISH IN GARLIC SAUCE (PESCADO AL MOJO DE AJO) RECIPE
From recipegoulash.cc
SHRIMP AL MOJO DE AJO RECIPE - HACRBAE
From hacrbae.blogspot.com
GARLIC MOJO CHIPOTLE SHRIMP AND PASTA RECIPE - FOOD NEWS
From foodnewsnews.com
GARLICKY SHRIMP-CILANTRO TACOS RECIPE | MYRECIPES
From myrecipes.com
COOKIN’ WITH WALT: MOJO DE AJO CON CHIPOTLE - BUFFALO EATS
From buffaloeats.org
SHRIMP MOJO DE AJO RECIPE - SPARKRECIPES
From recipes.sparkpeople.com
SHRIMP MOJO DE AJO RECIPE RECIPES - TUTDEMY.COM
From tutdemy.com
MOJO DE AJO SHRIMP PASTA - SALT AND SEASON
From saltandseason.com
SHRIMP MOJO DE AJO RECIPE - EASY RECIPES
From recipegoulash.cc
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search