Shrimp In Mexican Garlic Sauce Recipes

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 AND CHORIZO IN GARLIC SAUCE

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.

SHRIMP WITH GARLIC SAUCE

Steps:

• For the shrimp: Heat the oil until it reaches 360 degrees F in wok or large skillet over medium-high heat.
• Dredge the raw shrimp in the cornstarch. Fry in batches, so as not to overcrowd the pan, until their exteriors crisp up, about 4 to 5 minutes. With a slotted spoon, remove the shrimp from the oil and put them onto a paper towel-lined plate to drain.
• For the sauce: In a small bowl, whisk together the brown sugar, soy sauce, vinegar, vegetable broth and cornstarch. Set the bowl aside.
• Heat the canola oil in a wok or large skillet over high heat. Add the onions, garlic and ginger and stir-fry for 30 seconds. Add the bell pepper and cook for another 30 seconds. Pour in the prepared sauce and cook until the sauce thickens. Stir in the broccoli and water chestnuts and cook for 1 minute, then add the shrimp and fry for 1 minute more. Transfer the shrimp with garlic sauce to a serving bowl and serve hot with cooked rice.

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.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

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.

MEXICAN SHRIMP IN GARLIC SAUCE

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

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

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.

MEXICAN WHITE SHRIMP IN CHAMPAGNE SAUCE

Steps:

• In a medium saucepan, melt the butter over medium heat and add the shallots and garlic. Saute, stirring, until the shallots are slightly softened, about 2 to 3 minutes. Add the Champagne and tarragon sprig and simmer gently until reduced by half, about 15 minutes. Remove the tarragon sprig and add the cream. Simmer for another 5 minutes. Season to taste with salt and white pepper. Set aside.
• Preheat the broiler and lay the shrimp in a roasting pan large enough to hold them in one layer. Sprinkle them with salt and brush 1/4 cup of the Champagne sauce over them with a pastry brush. Broil, turning once, until the shrimp are just cooked through, about 5 minutes.
• Gently reheat the remaining sauce over low heat. Divide the shrimp among 4 plates and spoon the sauce over them. Garnish with chopped tarragon and serve immediately.