Prep 30 mins
Cook 30 mins
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.
- 3⁄4 cup garlic clove, peeled (about 2 large heads of garlic)
- 1 cup extra virgin olive oil
- 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)
- 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.
I have had this meal in dozens of restaurants and made it myself probably a dozen times. This particular recipe is simply MAGIC! Best version I've found. I use More Garlic and the largest Shrimp I can find. Very easy prep if you make the Mojo first. It'll wait for the shrimp. This is a nice presentation for dinner guests as well (Provided they like garlic)
Really tasty recipe from Rick Bayless in his 'Mexico, One Plate at a Time" cookbook. So garlicky good!
Oh, yum! My DH & I shall have eternal garlic breath which was worth every bite! Hey, as long as you both have garlic breath, its okay! This was really delicious and made a beautiful presentation. Newer cooks: don't let the lengthy prep scare you - it's really quite easy and as long as you get the garlic simmering low enough, it practically prepares itself. I made 1/2 a recipe and it reduced perfectly for just the two of us. We ate it all, every bite, with some crusty peasant style bread. A definite "do over".