Camerones Mojo de Ajo (Shrimp in Garlic Sauce)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

butter

🥗Healthier: ghee

💰Cheaper: margarine

Ghee is lactose-free and adds a rich flavor.

white wine

🥗Healthier: chicken broth

💰Cheaper: water

Chicken broth adds depth without alcohol.

Peel the loose skin off the garlic and break apart the cloves.

Mince the garlic using a food processor or by hand.

In a light-colored saucepan, combine minced garlic, 1/2 teaspoon salt, and olive oil.

Turn on medium-low heat and bring to a gentle simmer for 25-30 minutes until garlic is soft and pale golden.

Juice enough limes to yield 1/4 cup juice, using the proper method for the juicer.

Cut the Chipotle chilies in half lengthwise and scrape out the seeds, then slice into slivers.

Put the garlic oil back over medium-low heat, stir in lime juice, and simmer for 5 minutes.

Stir in the sliced chilies to complete the garlic chili oil.

In a large non-stick skillet over medium-high heat, add 1 1/2 tablespoons of the garlic oil.

Add the shrimp and sprinkle generously with salt, stirring gently until cooked through, about 3-4 minutes.

Use a slotted spoon to add garlic and chilies to the shrimp, then stir in chopped cilantro or parsley.

Turn the shrimp out onto a platter, squeeze fresh lime juice over the top, and serve with extra limes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens