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
GIANT PRAWNS AL MOJO DE AJO WITH TWO SAUCES
Steps:
- In a large heavy skillet, preferably cast iron, heat the olive oil over medium-low heat. Add the garlic and cook very slowly, stirring frequently, until the garlic has turned golden, about 3 or 4 minutes. Be very careful not to let the garlic scorch or burn. Transfer the mixture to a shallow ceramic baking dish and let cool. Add the prawns and the chile to the garlicky oil, toss to coat them evenly, and refrigerate overnight, covered. Make the sauces below and, when ready to serve, preheat a grill or broiler to medium heat. Grill the prawns for 2 to 3 minutes on each side, then transfer to a warm platter. Scatter the salt and lime juice over them and serve immediately, accompanied by the Avocado Mayonnaise and the Ancho Chile Mayonnaise.
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.
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.
MOJO SHRIMP
Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.
Provided by Yoly
Categories World Cuisine Recipes Latin American Caribbean
Time 4h45m
Yield 4
Number Of Ingredients 10
Steps:
- Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.
- Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.
- Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 12.2 g, Cholesterol 172.6 mg, Fat 22 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 3.2 g, Sodium 491.1 mg, Sugar 4.8 g
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
ORANGE SHRIMP MOJO
With jalapeno, orange and avocado, every bite of this enticing entree is spicy, tangy and fresh. The sauce beautifully glazes the shrimp. -Don Thompson, Houston, Ohio
Provided by Taste of Home
Categories Appetizers
Time 1h10m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a small dry skillet over medium heat, toast cumin seeds and peppercorns until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle., In a small bowl, combine the orange zest, oregano, salt and crushed spices. Sprinkle 1 tablespoon spice mixture over shrimp., In a large skillet, cook shrimp in oil over medium-high heat 1 minute; turn shrimp. Add orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir until shrimp turn pink, 1-2 minutes longer; remove and keep warm. , Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine orange, onion, avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl. , Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa.
Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 218mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges
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