Best Quick Fried Shrimp With Sweet Toasty Garlic Camarones Al Mojo De Ajo Recipes

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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

FONDA SAN MIGUEL'S CAMARONES AL MOJO DE AJO



Fonda San Miguel's Camarones Al Mojo De Ajo image

The use of fried garlic in this makes it different and garlic lovers should love it. Her suggestion of substituting fish sounds good too. Haven't tried it yet but had to post it for safekeeping From the Austin restaurant.

Provided by MarraMamba

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 7

1/4 cup butter
3 garlic cloves, thinly sliced
1/3 cup olive oil
36 raw shrimp, peeled and deveined (21 - 25 count)
chopped fresh parsley leaves (to garnish)
1 cup vegetable oil
1/2 cup minced garlic

Steps:

  • Prepare the fried garlic:.
  • In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking. Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often. (Be careful not to burn it.) Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.
  • Shrimp:.
  • In a small saucepan, melt the butter over medium heat; add the sliced garlic, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic. In a nonreactive skillet or saute pan, heat the olive oil over medium-high heat and saute the shrimp until they curl and turn pink, about 4 to 5 minutes. Divide the shrimp among 6 dinner plates and spoon the warm garlic-butter sauce over each serving. Sprinkle with Fried Garlic and chopped parsley. Serve with Arroz Blanco. Serves 6.
  • Variation: Substitute 6 6- to 7-ounce fillets of a firm fish (such as redfish, drum, or tilapia). Broil, grill, or sauté; the fish and proceed as directed.

Nutrition Facts : Calories 552.3, Fat 56.7, SaturatedFat 11.3, Cholesterol 75.1, Sodium 110.2, Carbohydrate 4.6, Fiber 0.3, Sugar 0.1, Protein 8.2

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