1/3 Photos of Shrimp With Sweet Toasty Garlic (Camarones Al Mojo De Ajo)
Chef Kate's Note:
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.
My Private Note
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- 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)
- 1First, prepare the Mojo de Ajo:.
- 2Chop 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.
- 3Place the garlic in small saucepan, measure in the oil and about 1/2 teaspoon of salt and set over medium low heat.
- 4Stir occasionally as the mixture comes BARELY to a simmer (just the hint of movement on the surface of the oil).
- 5Adjust the heat to the very lowest possible setting and cook, stirring occasionally, until the garlic is a soft, pale golden --about thirty minutes.
- 6Add the lime and simmer about five minutes, until the juice has evaporated or been absorbed.
- 7Stir in the chiles, then taste and add additional salt if necessary.
- 8Keep the pan over the lowest heat so the garlic will be warm when the shrimp are ready.
- 9Put the lime wedges into a serving bowl and set them out.
- 10Now, prepare the Shrimp:.
- 11Set 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.
- 12Add 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).
- 13Add half the cilantro (if you're using it)and scoop the shrimp onto a warm, deep serving platter.
- 14Repeat with another one and a half tablespoons of the oil and the rest of the shrimp and cilantro.
- 15Now, finish the dish:.
- 16When 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.
- 17Serve with the lime wedges to, as Mr. Bayless says, add sparkle.
- 18Note: 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.
- 19Note 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.
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Nutritional Facts for Shrimp With Sweet Toasty Garlic (Camarones Al Mojo De Ajo)
Serving Size: 1 (234 g)
Servings Per Recipe: 6
- Amount Per Serving
- % Daily Value
- Calories 459.7
- Calories from Fat 339
- Total Fat 37.6 g
- Saturated Fat 5.1 g
- Cholesterol 190.9 mg
- Sodium 862.1 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 1.0 g
- Sugars 0.6 g
- Protein 21.9 g
The following items or measurements are not included:
chipotle chiles in adobo