Camarones Al Mojo De Ajo Shrimp In Garlic Sauce
- 3/4 cup butter
- 3 garlic cloves, thinly sliced
- 1/3 cup olive oil
- 36 raw shrimp (21-25 count), peeled and deveined
- Chopped fresh parsley leaves for garnish
- Arroz Blanco (white rice)
- For fried garlic:
- 1 cup vegetable oil
- 3/4 cup minced garlic
How to make it
- Make the Fried Garlic:
- In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking.
- Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often.
- Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.
- In a small saucepan, melt the butter over medium heat; add the sliced garlic, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic.
- In a nonreactive skillet or sauté pan, heat the olive oil over medium-high heat and sauté the shrimp until they curl and turn pink, about 4 to 5 minutes.
- Divide the shrimp among 6 dinner plates and spoon the warm garlic-butter sauce over each serving. Sprinkle with Fried Garlic and chopped parsley. Serve with Arroz Blanco.
- Substitute six 6- to 7-ounce fillets of a firm fish (such as redfish, drum, or tilapia). Broil, grill, or sauté the fish and proceed as directed.
- From the cookbook: Fonda San Miguel: Thirty Years of Food and Art
- by Tom Gilliland and Miguel Ravago