Camarones al mojo de ajo! Easy! Delicious! Well, as long as you love shrimp, garlic, lemon and butter! I have mentioned this several times when posting shrimp recipes, but I am so happy my better half loves shrimp these days. There was a time when he would not even considered tasting it. On Friday’s I prepare a dish to pass for a community lunch that I go to. So most Friday’s I am pretty tired and don’t have much energy to get creative for dinner. This is why, many times, I will opt for seafood recipes to prepare on Friday’s. Camarones al mojo de ajo are also called camarones al ajillo. Many times served over pasta, but we enjoyed it with crusty bread that was toasted.
That moment when you get to that last shrimp and there are two of you eating. What do you do?
Well, of course I let my better half take the last shrimp. But he refuses! Yes! Just kidding.
Camarones Al Mojo de Ajo-Garlic Shrimp
- 16 jumbo shrimp peeled and cleaned
- Kosher salt
- Fresh Cracked pepper
- 3-4 tablespoons of olive oil
- 6-7 cloves of garlic minced
- 1/3-12 tsp red pepper flakes or 1 serrano pepper minced
- Zest and juice of 1 large lemon or lime
- 3 tbsp of unsalted butter
- 2 tbsp flat leaf parsley chopped fine
- 1/4 cup dry white wine or beer
- Season the cleaned shrimp with salt and pepper on both sides. Set aside.
- In a skillet, heat 3 tablespoons of olive oil to medium/low heat. As the skillet is heating up, go ahead and add the garlic.
- After a few minutes, add the shrimp and red pepper flakes. Saute for 3 minutes turning shrimp as needed.
- Add the zest and juice of the lemon. Add the butter and parsley. Stir well to combine. Taste for salt and pepper. Pour in the white wine or beer and continue cooking for 1 more minute. Serve right away. Yields 4 appetizer servings.
If you get a chance, check out my You Tube channel. I have a small collection of short tutorial videos. They are not fancy or professional and there is much room for improvement. But it’s just to give you a quick visual on how some of these recipes come together. Hopefully soon, I can shoot in a better location and not my dark little kitchen.
Next time I am going to give this recipe a spicy Mexican twist! Chile piquin,chile morita, a splash of silver tequila or mezcal!
Besides cilantro or parsley, what other fresh herbs do you enjoy cooking with?
Fresh seafood is not abundant here, so I look for a good quality frozen variety. I am frugal when it comes to purchasing ingredients, but I will spend a little more on seafood to ensure it’s good quality.
I make it a habit to cook and bake with unsalted butter. This way I can control the amount of sodium going into my recipes.