Tuesday, April 6, 2010

Shrimp Mojo de Ajo

153. This recipe is fantastic!!!! As an appetizer or main dish it is a winner.
The online recipe is to the left of this post.

Prep: 20 min., Stand/Soak: 30 min., Grill: 4 min.
Yield: Makes 8 servings
24 unpeeled, large raw shrimp
1/2 cup
Mojo de Ajo
24 (6-inch) wooden skewers
Garnishes: lime wedges, fresh cilantro sprigs, coarse sea salt

Peel shrimp, leaving tails on; devein, if desired. Combine shrimp and Mojo de Ajo, tossing to coat. Let stand 30 minutes.

Mojo de Ajo

Prep: 10 min., Cook: 5 min., Cool: 5 min., Stand: 5 min. Guajillo [gwah-HEE-yoh] chiles are dried peppers with a bright tangy taste and kick of heat. Find them at grocery stores and supercenters alongside other Hispanic ingredients. Cook the chiles in hot oil for just seconds to mellow out the flavor and for easy crumbling. Don't let the 3/4 cup minced garlic scare you away. The flavor smooths out as it cooks.

Yield: Makes about 1 1/2 cups

3/4 cup olive oil
3 whole guajillo chiles*
3/4 cup bottled minced garlic
5 tablespoons fresh lime juice
1 1/2 teaspoons salt

1. Heat oil in a 2-qt. saucepan over medium heat to 350°. Using tongs, submerge 1 chile into oil, and cook 5 seconds; remove and drain on paper towels. Let cool 5 minutes or until completely cool. Repeat with remaining 2 chiles. Remove and discard stems. Process remaining portion of chiles in food processor 30 seconds to 1 minute or until crumbled into small flakes.

Cook garlic in hot oil in same saucepan over medium heat, stirring occasionally, 3 to 4 minutes or until golden. Let stand 5 minutes.

*2. Tbsp. sweet paprika may be substituted. Omit Step 1; proceed with recipe as directed, stirring in paprika with lime juice and salt in Step 3.

Stir in chile flakes, lime juice, and salt. Store in an airtight container in refrigerator up to 5 days. Allow mixture to come to room temperature before using.

2. Meanwhile, soak wooden skewers in water 30 minutes.

3. Remove shrimp from Mojo de Ajo, discarding marinade. Thread 1 shrimp onto each skewer.

4. Grill, covered with grill lid, over medium-high heat 1 to 2 minutes on each side or just until shrimp turn pink. Garnish, if desired.

"Seafood on the grill can be intimidating if you don't know what you are doing.
It's really quite easy!"
~ Kevin Steele


Karen said...

This looks fabulous! I truly believe this captures the real flavor of Camarones Mojo de Ajo.. one of my favorite dishes in Mexico. Heck, most anything with garlic is my favorite! Thanks so much for sharing this.
Ladybug Creek

The Brick Cottage said...

Is it weird that I think the shrimp looks delicious this morning. This is a recipe I'll have to try!

Glenda/MidSouth said...

Sounds and looks so good. Thanks for sharing the recipe.

BECKY said...

Hi Lilly! I've been meaning to become a follower of yours, ever since I saw you on my blog! Thank you! I wanted to send an e-mail, but you don't have one listed. If you'd like to e-mail, my address is listed on my blog. Thanks again!

Tobi Britton*pinkpixieforest.blogspot.com said...

Wow Lilly!
Glad we found you! Well, maybe my scale...not so much!
Sparkly Hugs,
Tobi and the Pixies!

Sara's Sweet Surprise said...

Yup, I knew better than to come in before dinner...I could go for a few of the tasty dishes on this page. Starting with the shrimp then working towards the Peanut Butter Cream pie.
Thanks for sharing the recipes.

Sweet wishes,

Mary said...

Lily, I can't begin to tell you how good this sounds. Your sauce and marinade sounds fantastic. I stopped by just to say hello but stayed longer than I planned. I really enjoy your blog and will be back often to see what else you've been cooking. Have a fabulous day. Blessings...Mary

Sandy said...

Oh my gosh that header picture looks delicious!!!

Jess said...

Hi Lilly,

Looks simply scrumptious.
Sure wish you lived close and we could bum some "left overs!"

Have a wonderful week!


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