Camarones al Mojo de Ajo
Garlic Shrimp
A mountain of minced garlic cooks low and slow in butter and olive oil until pale and fragrant, then shrimp sear fast right in the garlicky fat.
Camarones al Mojo de Ajo
✦ Antes de Empezar
Before you cook
Should I use peeled or shell-on shrimp, and how do I keep the garlic from burning?
Either works — shell-on shrimp add more flavor to the butter but peeled are easier to eat; just devein them either way. Keep the heat medium-low while the garlic cooks in the butter and oil so it turns pale and fragrant rather than browning and turning bitter, then raise the heat only once the garlic is ready and it's time to add the shrimp.
Ingredientes· 9View
- 1 1/2 pounds (680 g)Large shrimp, peeled or shell-on and deveined
- 10 to 12Garlic cloves, finely minced
- 4 tablespoonsUnsalted butter
- 3 tablespoonsOlive oil
- 1/2 teaspoonSalt
- 1/4 teaspoonBlack pepper
- 2 tablespoonsFresh lime juice
- 1/4 cupChopped parsley or cilantro
- 1Small chile de árbol, crumbled, optional
Instrucciones
6 pasosSazona el camarón
Season the shrimp
Pat the shrimp dry and season with salt and pepper.
Cocina el ajo
Cook the garlic
Melt the butter with the olive oil over medium-low heat. Add the garlic and optional chile de árbol and cook gently 2 to 3 minutes, keeping the garlic pale and fragrant rather than browned and bitter.
Cocina el camarón
Cook the shrimp
Raise the heat to medium-high, add the shrimp in one layer, and cook 1 1/2 to 2 minutes per side.
Agrega el limón
Add the lime juice
Add the lime juice and toss for 30 seconds.
Incorpora las hierbas
Fold in the herbs
Remove from the heat and fold in the parsley or cilantro.
Sirve
Serve
Serve at once with rice or crusty bread to soak up the garlic butter.