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EVERY RECIPE FROM THE FIRST 4 SEASONS

Rule No. 45: Tame Garlic with an Acid Touch

Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo)

30 minutes

Mexican Shrimp in Garlic Sauce (Camarones al Mojo de Ajo)

There are many versions of this coastal Mexican dish, but its defining characteristics are a bold use of garlic and a bright citrus flavor. Though traditional recipes may require roasting or slow-cooking whole heads of garlic, we first mellow the allium’s pungency by steeping it in lime juice for a few minutes. We then coax out its sweet, nutty notes by gently pan-frying it in a little oil. A knob of butter—also traditional—tossed in at the end balances the garlic and lime and creates a silky sauce that clings lightly to the shrimp. Rice is a classic accompaniment, but crusty bread is delicious, too.

Ingredients
  • 1½

    pounds extra-large (21/25 per pound) shrimp, peeled (tails left on), deveined and patted dry

  • Kosher salt and ground black pepper

Directions
  1. 01
    Season the shrimp with ½ teaspoon each salt and pepper. In a small bowl, stir together the garlic and lime juice; set aside. In a nonstick 12-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add half the shrimp in an even layer and cook without stirring until deep golden brown, about 2 minutes. Stir, remove the pan from the heat and continue stirring, allowing the pan's residual heat to finish the cooking, until the shrimp are opaque on both sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining the shrimp, adding them to the first batch.
garlic-shrimp-camarones-al-mojo-de-ajo

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