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
GARLIC SHRIMP WITH TOSTONES | TOSTONES RELLENOS DE CAMARONES | CHEF ZEE COOKS
I love seafood... like really love seafood. Seafood has a special place in my heart especially when I pair it up with another favorite...
Provided by Chef Zee
Categories Featured
Time 30m
Yield 5
Number Of Ingredients 9
Steps:
- Begin my cleaning your shrimp and making sure that the shells are all off. It's up to your whether or not you want to leave the tails-I personally like to leave them on
- Next, season your shrimp with the lemon, oregano, garlic, salt, and pepper
- Mix up the seasoning with shrimp making sure that everything is coated in that yummy seasoning
- Then warm up a skillet with olive oil. Be careful not to burn the olive oil
- Now add your shrimp one by one leaving behind as much marinade as you can. No worries-this will come in handy later on [and you're going to love it!]
- Cook the shrimp for about two minutes on each side. You'll know that the shrimp is cooked when it goes from grayish color to an orange color
- When the shrimp become orange on one side flip it over and cook the other side
- As soon as all of your shrimp is cooked, remove them from the skillet and set aside
- Now add the butter to the same skillet you were cooking the shrimp. This will deglaze the pan and bring to life all that seasoning the shrimp left behind
- Once your butter is melted, add the rest of the shrimp marinade. This is going to create a vibrant garlic sauce
- Be sure to only cook the sauce until the shrimp is tender. This should take a minute or less. The goal is to cook out the raw garlic taste. We don't want our garlic to burn
- Once the garlic is cooked, add that sauce the shrimp
- Toss the shrimp in the sauce and as you can already guess, make sure every shrimp has that delicious garlic sauce
- Now cut the shrimp in half or in the thirds. Afterwards, set aside
- Moving onto the the tostones, add canola oil to a small frying pan
- Peel the green platano/plantain and cut them into little one inch pieces
- Fry them until their golden on both sides
- Then mash them with a citrus press so that it takes on the shape of a bowl/mini cup
- Once all of the plantains are mashed, re fry them again for 30 seconds to a minute
- Drain the plantain cups of any excess
- Fill them up with the shrimp making sure to drizzle some garlic sauce at the end
Nutrition Facts : Calories 200, Fat 20 grams
CAMARONES AL MOJO DE AJO (MEXICAN-STYLE GARLIC SHRIMP)
This Mexican-style garlic shrimp is simmered with butter, olive oil, and lots of garlic and onion. I added smoked paprika to the mix for an added smoky flavor, fresh lime juice to balance the garlic with a tangy twist, and fresh parsley for brightness.
Provided by Yvette Marquez
Categories Dinner
Time 28m
Number Of Ingredients 8
Steps:
- In a small bowl combine paprika and salt.
- Season the shrimp with spice mixture.
- Add the Land O Lakes® Butter with Olive Oil & Sea Salt to a frying pan over medium heat until it begins to melt.
- Add the onion and garlic and sauté for about 5 minutes.
- Add the shrimp and cook for 6 to 8 minutes or until they are completely cooked through.
- Add the lime juice and parsley.
- Enjoy with white rice, angel hair pasta, or tortillas.
Nutrition Facts : Calories 229 kcal, Carbohydrate 3 g, Protein 24 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 316 mg, Sodium 1567 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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.
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.
Nutrition Facts : ServingSize 1 Serving of 2 Shrimp, Calories 129 kcal, Carbohydrate 2 g, Protein 9 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 129 mg, Sodium 404 mg
GARLIC SHRIMP TACOS RECIPE
These garlic shrimp tacos are a mashup of flavors that work really well together. Buttery, garlicky shrimp served on a bed of tangy vinegar slaw topped with a sharp arból chile salsa with a touch of Mexican oregano.
Provided by Douglas Cullen
Categories Dinner
Time 20h20m
Number Of Ingredients 16
Steps:
- Quarter the tomatoes.
- Peel the garlic cloves.
- Heat a large dry frying pan to medium-hot. Add the quartered tomatoes, garlic, and árbol chiles to toast.
- Toast the chiles for 30 seconds on each side and then remove from the pan.
- Toast the garlic for 2 more minutes then remove from the pan.
- Continue to toast the tomatoes until they blacken.
- Add all of the ingredients except the oil to your blender and blend for 1 minute.
- In the same frying pan that you toasted the tomatoes, garlic and chiles heat the 2 tablespoons of oil to high heat.
- Pour the blended salsa into the hot oil.
- Reduce the heat to a simmer, then cook the salsa for 10 minutes.
- Pour 2 tablespoons of apple cider vinegar into the bowl with the cabbage.
- Add 1 teaspoon of salt.
- Mix thoroughly so that all of the cabbage is coated with vinegar and salt.
- Set aside until you are ready to serve your tacos. Stir just before serving.
- If your shrimp come with the shells, remove the shells and discard.
- Devein the shrimp by making an incision lengthwise along the back of the shrimp and gently remove the black vein with the tip of a knife.
- Finely chop the garlic.
- Preheat a large frying pan to medium-hot. Add the chopped garlic and cook for 1 minute stirring 3 times so that the garlic doesn't burn.
- Add the shrimp to the pan and stir to coat the shrimp with butter.
- Cook the shrimp for about 6 minutes until just cooked through. Stir and turn the shrimp every minute. To check for doneness, cut a couple of shrimp in half. If the shrimp is a pinkish white throughout it is fully cooked. If there are still translucent spots the shrimp needs to be cooked more. Cook for 1 more minute and then check for doneness again.
- Warm the tortillas on a comal or griddle.
- On each corn tortilla, layer a bed of cabbage slaw, 3 shrimps and then a dollop of salsa on each shrimp.
- Serve 3 tacos per person.
Nutrition Facts : Calories 301 kcal, Carbohydrate 35 g, Protein 12 g, Fat 17 g, Sodium 335 mg, Sugar 4 g, ServingSize 1 serving
SHRIMP WITH TOASTED GARLIC: CAMERONES DE AJO
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.
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