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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".
This was really tasty even though I didn't have adobo to add to it. I followed the recipe exactly minus the adobo. I reminded me of the Mojo de Ajo i was used to having growing up. I did also Use it on both shrimp and also on fish. I will try it with the adobo next time. I don't think it needed it. I did end up dipping my shrimp in melted butter with a squeeze of lime in it. Yummy dip. thanks
This was made with some of the Chipotles that Kate very kindly sent me; I made up some adobo and used a few of the chipotle chiles! I added some of the delicious home-made adobo liquid to the prawns and made a more liquid version of this recipe. Superb - I love Rick Bayless recipes anyway, and this was no exception! I served LOTS of the cooking liquor with this - and we greedily dunked hunks of crusty bread into the bowls! Made for ZWT3, but I will be making this again. Thanks Kate on both counts - for the chipotles and the recipe! Karen/FT:-)
The garlic preparation took a bit longer than I was expecting. But it was worth it. I really like the flavors it gave to the shrimp. I plan to keep the oil to make other recipes in the future.
What a wonderful recipe. I'm all out of chipotle in adobo, but I did have some dried chipotles that I rehydrated and used. I prepared this recipe just for me and loved it. The garlic is sweet and mellow, spritely lime and the heat of the chile beautifully complemented the lovely, large shrimp I had on hand. Thanks Kate for yet another winner.
This was the very best. I used 1 chipolte chilie cut up but next time I go with a bit more. We ate everything I had left a few shrimp for hubbys lunch .LOL like 5 hope he isnt too hungry tomorrow.
This was very tasty! And not overpowering with garlic either. I love the idea of being able to do it again soon with the Mojo de Ajo keeping up to two weeks. I couldn't find Chipotle Chiles in Adobe up here so just used two large fresh jalepeno peppers and added a dash or 3 of hot pepper sauce. The lime is a really nice compliment to the natural sweetness of the shrimp.
Yum. Paula...what a way to be introduced to chipotle chiles!!! This really was an easy dish to make, despite the very long directions and produced a very delicious meal. We thank you for this recipe...we had a feast. Didn't change anything apart from the serving size. Another recipe to keep!!!