CAMARONES AL MOJO DE AJO (MEXICAN-STYLE GARLIC SHRIMP)
This Mexican-style garlic shrimp is simmered with butter, olive oil, and lots of garlic and onion. I added smoked paprika to the mix for an added smoky flavor, fresh lime juice to balance the garlic with a tangy twist, and fresh parsley for brightness.
Provided by Yvette Marquez
Categories Dinner
Time 28m
Number Of Ingredients 8
Steps:
- In a small bowl combine paprika and salt.
- Season the shrimp with spice mixture.
- Add the Land O Lakes® Butter with Olive Oil & Sea Salt to a frying pan over medium heat until it begins to melt.
- Add the onion and garlic and sauté for about 5 minutes.
- Add the shrimp and cook for 6 to 8 minutes or until they are completely cooked through.
- Add the lime juice and parsley.
- Enjoy with white rice, angel hair pasta, or tortillas.
Nutrition Facts : Calories 229 kcal, Carbohydrate 3 g, Protein 24 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 316 mg, Sodium 1567 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)
Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.
Provided by Chef John
Categories Appetizers and Snacks Tapas
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
- Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.
Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g
THE BEST GARLIC SHRIMP IN THE WHOLE WIDE WORLD
Yes, almost the same as my other recipe but 100% better! A little change went a long way. It is the best, I promise! I have NEVER in my life had better shrimp. My whole family was in heaven. OK, enough tooting my own horn!
Provided by Dreamgoddess
Categories Canadian
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In a large Ziplock freezer bag, mix everything except the butter and swish it around good to coat all of the shrimp. Or, mix everything in a large bowl and cover TIGHTLY with Saran wrap.
- Refrigerate for 1 hour.
- Preheat large heavy bottom pan with the butter in it on medium. Toss shrimp around for about 10 minutes until pink and lightly browned.
- TIPS: Do not substitute with garlic powder OR dried parsley! Sea salt is stronger than table salt so use less than normal. Table salt can be substituted.
- Serve with steak or pasta with a white sauce.
- I KNOW THIS IS VERY SIMILAR TO MY OTHER SHRIMP RECIPE, BUT I MADE IT THIS WAY TONIGHT AND IT WAS SO UNBELIEVABLE THAT I HAD TO POST IT! EVEN BETTER THAN MY OTHER SHRIMP RECIPE!
Nutrition Facts : Calories 222.8, Fat 22.3, SaturatedFat 5, Cholesterol 41.7, Sodium 182.5, Carbohydrate 2.7, Fiber 0.7, Sugar 0.2, Protein 4.1
BAJA GARLIC SHRIMP
Provided by Marcela Valladolid
Time 18m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.
BROILED MEXICAN-STYLE SHRIMP WITH GARLIC AND LIMES
A great appetizer or main dish. Servings below are for appetizer portions. Another adopted recipe originally submitted by Mean Chef.
Provided by iris5555
Categories Mexican
Time 35m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- To prepare the shrimp, with a very sharp paring knife, split each shrimp down the back through the shell.
- Leave the legs intact.
- Open the shrimp (like butterflies) and flatten them; the legs will be on the bottom side.
- Arrange the split shrimp in a single layer on a sheet pan.
- Cover and refrigerate until ready.
- Place the garlic in a small saucepot with enough water to cover them.
- Bring the water to a boil, and then lower to a simmer until the garlic cloves are soft (about 20 minutes).
- Drain the water and refresh the garlic cloves with cold water.
- Allow to cool.
- Mince the cooked garlic.
- Just before broiling the shrimp, combine the minced garlic with the minced serrano chiles, minced cilantro, lime juice and hot melted butter.
- Remove the shrimp from the refrigerator.
- Brush the shrimp with the melted garlic/cilantro butter.
- Place the shrimp under a hot broiler and cook just until the shrimp are done (about 5 minutes depending on the broiler and height of the rack).
- Transfer the shrimp to a platter and drizzle any remaining garlic butter over the shrimp.
- Serve with lots of paper napkins and an empty bowl for the shells.
Nutrition Facts : Calories 184.3, Fat 10.8, SaturatedFat 6.1, Cholesterol 162.7, Sodium 201, Carbohydrate 2.3, Fiber 0.1, Sugar 0.1, Protein 18.8
MEXICAN SHRIMP IN GARLIC SAUCE
Just enough for 2, although easily doubled for 4. This dish is REALLY hot if you leave the seeds in the peppers...I LOVE IT!!! But if you feel shy, you don't have to have the jalapenos, I won't tell. Makes a good party appetizer too. Just dare some of your buddies to eat it when it's hot. :)
Provided by PalatablePastime
Categories Mexican
Time 45m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat a well-seasoned cast iron skillet over medium-high heat.
- Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.
- Note: you may get a lot of smoke from this so you might want to open a window.
- Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.
- When cool, peel the skins and discard.
- Remove any scorched areas from the onion by rubbing with paper towels.
- For a milder dish, seed the jalapenos, or otherwise, keep the fire dept.
- phone number handy.
- Puree the tomato, onion, jalapenos, 2 tbsp.
- cilantro, and oregano until smooth.
- Heat the oil in a non-stick skillet.
- Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently.
- Do not let garlic burn.
- Add the puree and simmer until slightly thickened, about 5 minutes.
- Season to taste with salt and pepper.
- Stir in the shrimp.
- Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.
- Adjust seasonings, and remove from heat.
- Spoon shrimp and sauce into a serving dish; top with chopped cilantro, and squeeze lime juice over all.
- Serve.
- And keep the phone number handy if you left those seeds in.
- LOL.
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- Crush 2 cloves of garlic to a paste with salt in a medium bowl. Stir in the lime juice and a good grinding of pepper. Add shrimp and toss to combine. (I let this stand 5 to 15 minutes, because I don’t want the shrimp to cook in the lime juice.)
- Crush, slice or chop the remaining cloves. Add 1 T of each oil to pan and heat over medium heat until oil is rippling. Add garlic and cook for about 2 minutes until golden. Add chilies or chile flakes and cook for another minute being careful not to scorch chilies. Remove from pan and place in small dish.
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- Slice the guajillo into thin rings. If you leave the chile de arbol whole it will not add as much heat to the dish as a whole. if you want more heat, then cut them in half.
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