Shrimp With Sweet Toasty Garlic Camarones Al Mojo De Ajo 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

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



Shrimp With Sweet Toasty Garlic (Camarones Al Mojo De Ajo) image

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

3/4 cup garlic clove, peeled (about 2 large heads of garlic)
1 cup extra virgin olive oil
salt
1 lime, juice of
2 chipotle chiles in adobo, seeded and cut into thin strips (canned)
2 limes, cut into wedges
2 lbs medium shrimp, peeled and deveined (leave on tail end if you like, about 48 shrimp)
3 tablespoons fresh cilantro, chopped (optional)

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 TOASTED GARLIC: CAMERONES DE AJO



Shrimp with Toasted Garlic: Camerones De Ajo image

Provided by Tyler Florence

Categories     appetizer

Time 25m

Yield 4 servings

Number Of Ingredients 6

1 cup extra-virgin olive oil
10 cloves garlic, peeled and thinly sliced
1 1/2 pounds peeled and deveined shrimp, tail off, split down middle
Kosher salt and freshly ground black pepper
1 lemon
1/4 bunch flat-leaf parsley, leaves chopped

Steps:

  • Heat a terra cotta pot or a similar oval pan. Add olive oil and toss in sliced garlic. Bring to a bare simmer and keep on the lowest heat possible so the garlic toasts to a golden brown- about 15 minutes. Season shrimp with salt and freshly ground black pepper. Add to the pot and remove from heat. Allow to cook until pink and tender. Finish by squeezing juice of whole lemon over shrimp and sprinkling with chopped parsley. Use a slotted spoon to fish out prawns and serve on a platter topped with toasted golden garlic shavings and parsley.

CAMARONES AL AJILLO (GARLIC SHRIMP)



Camarones al Ajillo (Garlic Shrimp) image

Quick, easy and delicious shrimp that can be served over white rice or mofongo.

Provided by LatinaCook

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
¼ cup butter
½ green bell pepper, sliced
1 large onion, sliced
10 cloves garlic, pressed
1 pound fresh large shrimp, shelled and deveined
½ cup tomato sauce
1 tablespoon dried parsley
¼ teaspoon crushed red pepper flakes
salt and ground black pepper to taste

Steps:

  • Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.6 g, Cholesterol 203.1 mg, Fat 16 g, Fiber 1.6 g, Protein 20.1 g, SaturatedFat 8.1 g, Sodium 445.3 mg, Sugar 3.3 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.

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

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

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