Another Orbiter after trying the Camarones al Mojo de Ajo!

R

richard-in-cincy

Well-known member
Wow. Traca, I too am in orbit over this one. This is my new favorite garlic shrimp.

I made this last night and served the shrimp over whole wheat pasta tubes that I cooked in shrimp-shell stock that I made after peeling the shrimp. I also dropped in some slivers of lime peel in the shrimp saute because I like lime so much.

Served it with a "frame" I made out of 4 overlapping jumbo steamed asparagus that I napped with more of the garlic oil.

Beautiful plate and absolutely jaw-dropping shrimp dish. You've got to try this one!

http://www.finerkitchens.com/swap/forum1/77992_From_the_archivesthis_sent_me_into_orbit_REC_Camarones_al_Mojo_de_ajo

 
Richard, welcome to Orbit-ville! That sauce is something else. huh? I was doing the Snoopy Dance

for sure! I even offered to help clean the kitchen so I could swab every last drip from the pan before it was washed. (You *know* what I mean, don't you????)

Around these parts, we call that dish worth of a Food-gasam. Enough said.

 
I'm not an oyster fan so I really can't weigh in here...The question is:

Would you poach an oyster in a solution of garlic and olive oil? If so, yes.

I'd make the oil and then try it to see if it would be a good fit. If not, I can think of a hundred other applications. In other words, you won't be sorry having a container of that sauce. Mmmm...

 
I don't think I would poach them, I was going to put them into a very hot oven

just till they opened. I'll make the sauce to have on hand and also make the plain ole garlic butter sauce too. and then, what ever else comes to mind smileys/smile.gif

 
I haven't tried it yet but plan to make it this weekend. I'm sure I'll be "Orbited" too smileys/smile.gif

 
OK, I have all the ingredients, I'll have time tomorrow, seeya in space smileys/smile.gif

 
This looks mah-ve-lous (channeling Billy Crystal from back in the day).

Would this be too heavy to do with scallops? I'm not a big fan of shrimp. But this sauce sounds great. I must get a Rick Bayless cookbook (now that I no longer have access to any great Mexican restaurants within driving distance).

 
Liquid gold! Make a batch of the sauce, you'll find a ton of applications...

I love it on bread, pasta, over vegetables, it would be great over baked fish, etc. Over scallops? Sure, why not? Mmm..

 
I'm in orbit with you, WOW I accidently left the burner on and thought I must have ruined it by

cooking it too long but.... the flame was low enough that it didn't burn and it is awesome!

there must be a gazillion things you can use this with/for.....

 
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