carianna-in-wa
Well-known member
or Quick-Fried Shrimp with Sweet Toasty Garlic by Rick Bayless. The guests loved the whole menu, but this was definitely one of the highlights. (And I don't even think it was the Cafe Iguana Margaritas talking!)
REC: Camarones al Mojo de Ajo
By Rick Bayless
Serves 6 generously
3/4 cup peeled garlic cloves (about 2 large heads)
1 cup good extra virgin olive oil
Salt
Juice of 1 lime
2 canned chipotle chiles en adobo, seeded and cut into thin strips
2 limes, cut into wedges
2 pounds medium-large shrimp,peeled
3 T chopped fresh cilantro or italian parsley
1. Make the Mojo de Ajo:
Chop the garlic with into 1/8-inch bits. You should have about 1/2 cup chopped garlic. Place garlic, olive oil (you need it all) and 1/2 teaspoon salt in a saucepan and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft, pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.
Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat, so the garlic will be warm when the shrimp are ready. Scoop the lime wedges into a serving bowl and set on the table.
2. Sautee the shrimp
Set a large (12-inch) heavy skillet (preferably nonstick) over medium-high heat and spoon in 1-1/2 tablespoons of the oil (but not any garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro or parsley, if you're using it. Scoop the shrimp onto a deep serving platter. Repeat with another 1-1/2 tablespoons of the garlicky oil and the remaining shrimp.
When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan, and scatter them over the shrimp. (You may have as much as 1/3 cup of the oil left over, for which you'll be grateful —it's wonderful for sautéing practically anything.) If you're a garlic lover, you're about to have the treat of your life, served with the lime wedges to add sparkle.
Carianna's Notes: My garlic took about 40 minutes to get to the right color and consistency, but I had it down very low so as not to burn. I skipped the cilantro and parsley because I had a lot of cilantro in other dishes.
The whole menu was:
Cafe Iguana Margaritas (YUM!)
Appetizer: Crab, Chili, and Avocado Tostaditos
Dinner:
Shredded Adobo Pork
Camarones al Mojo de ajo
(both served with fajita shells and "fixings" such as cotija, pico de gallo, sour cream, etc)
Corn - Tangy in their jackets - sans jackets smileys/smile.gif
Arroz Verde
REC: Camarones al Mojo de Ajo
By Rick Bayless
Serves 6 generously
3/4 cup peeled garlic cloves (about 2 large heads)
1 cup good extra virgin olive oil
Salt
Juice of 1 lime
2 canned chipotle chiles en adobo, seeded and cut into thin strips
2 limes, cut into wedges
2 pounds medium-large shrimp,peeled
3 T chopped fresh cilantro or italian parsley
1. Make the Mojo de Ajo:
Chop the garlic with into 1/8-inch bits. You should have about 1/2 cup chopped garlic. Place garlic, olive oil (you need it all) and 1/2 teaspoon salt in a saucepan and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft, pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.
Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat, so the garlic will be warm when the shrimp are ready. Scoop the lime wedges into a serving bowl and set on the table.
2. Sautee the shrimp
Set a large (12-inch) heavy skillet (preferably nonstick) over medium-high heat and spoon in 1-1/2 tablespoons of the oil (but not any garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro or parsley, if you're using it. Scoop the shrimp onto a deep serving platter. Repeat with another 1-1/2 tablespoons of the garlicky oil and the remaining shrimp.
When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan, and scatter them over the shrimp. (You may have as much as 1/3 cup of the oil left over, for which you'll be grateful —it's wonderful for sautéing practically anything.) If you're a garlic lover, you're about to have the treat of your life, served with the lime wedges to add sparkle.
Carianna's Notes: My garlic took about 40 minutes to get to the right color and consistency, but I had it down very low so as not to burn. I skipped the cilantro and parsley because I had a lot of cilantro in other dishes.
The whole menu was:
Cafe Iguana Margaritas (YUM!)
Appetizer: Crab, Chili, and Avocado Tostaditos
Dinner:
Shredded Adobo Pork
Camarones al Mojo de ajo
(both served with fajita shells and "fixings" such as cotija, pico de gallo, sour cream, etc)
Corn - Tangy in their jackets - sans jackets smileys/smile.gif
Arroz Verde