Ease of Preparation: Easy
Preparation Time: 10-15 min
Cook Time: 5-10 min
Servings: 4
Recipe By: Gwin Grogan Grimes
From: Cook West: Gorgeous Garlic
Used with permission of Rio Nuevo
Other Mexican
Other Seafood
Other Mexican
Other Seafood
Shrimp Mojo de Ajo
Literally translated from the Spanish, mojo de ajo means "gravy of garlic." I just think of it as "delicious," and order it every time I see it on a menu. I've tried the bottled mojo marinade, but it's salty and has too many artificial ingredients for my taste. It's easier -- and cheaper -- to make it from scratch.
Ingredients
2 tablespoons unsalted butter, divided
1 pound shrimp (21-25 per pound), rinsed, shelled and deveined
6 cloves garlic, minced
juice of 1 lemon
1/4 teaspoon oregano
1/2 teaspoon garlic-flavored Tabasco
1 tablespoon finely chopped cilantro leaves
pinch of salt
pinch of freshly ground black pepper
1 pound shrimp (21-25 per pound), rinsed, shelled and deveined
6 cloves garlic, minced
juice of 1 lemon
1/4 teaspoon oregano
1/2 teaspoon garlic-flavored Tabasco
1 tablespoon finely chopped cilantro leaves
pinch of salt
pinch of freshly ground black pepper
Directions
Preheat the oven to 450 degrees.
Prepare a shallow pan or ovenproof baking dish by greasing it with some of the unsalted butter. Lay shrimp in one layer on the bottom of the baking dish.
In a small bowl, mix the garlic, lemon juice, oregano, Tabasco, cilantro, salt and pepper. Pour this mixture over the shrimp in the dish. Dot with remaining butter.
Place the baking dish in the oven and cook for about 5 minutes, or until the shrimp turn pink and opaque.
Serve immediately with French bread for sopping up the leftover juices.
Prepare a shallow pan or ovenproof baking dish by greasing it with some of the unsalted butter. Lay shrimp in one layer on the bottom of the baking dish.
In a small bowl, mix the garlic, lemon juice, oregano, Tabasco, cilantro, salt and pepper. Pour this mixture over the shrimp in the dish. Dot with remaining butter.
Place the baking dish in the oven and cook for about 5 minutes, or until the shrimp turn pink and opaque.
Serve immediately with French bread for sopping up the leftover juices.
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