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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. First, prepare the Mojo de Ajo: | 2. Chop the garlic by hand or in the food processor until the garlic bits are about an 1/8" in size--about 1/2 cup of chopped garlic. | 3. Place the garlic in small saucepan, measure in the oil and about 1/2 teaspoon of salt and set over medium low heat. | 4. Stir occasionally as the mixture comes BARELY to a simmer (just the hint of movement on the surface of the oil). | 5. Adjust the heat to the very lowest possible setting and cook, stirring occasionally, until the garlic is a soft, pale golden --about thirty minutes. | 6. Add the lime and simmer about five minutes, until the juice has evaporated or been absorbed. | 7. Stir in the chiles, then taste and add additional salt if necessary. | 8. Keep the pan over the lowest heat so the garlic will be warm when the shrimp are ready. | 9. Put the lime wedges into a serving bowl and set them out. | 10. Now, prepare the Shrimp: | 11. Set a large, heavy skillet over medium-high heat and spoon about one and a half tablespoons of the oil (but not the garlic) from the mojo. | 12. Add half the shrimp to the skillet, sprinkle with salt, and stir gently and continuously until the shrimp are just cooked through (3 to 4 minutes). | 13. Add half the cilantro (if you're using it)and scoop the shrimp onto a warm, deep serving platter. | 14. Repeat with another one and a half tablespoons of the oil and the rest of the shrimp and cilantro. | 15. Now, finish the dish: | 16. When all the shrimp are cooked and placed in the serving platter, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan and scatter them over the shrimp. | 17. Serve with the lime wedges to, as Mr. Bayless says, add sparkle. | 18. Note: The Mojo de Ajo will keep in the fridge for a couple of weeks--the oil will become solid but will liquefy again at room temperature--warm it slowly before using. | 19. Note 2: For the best texture, cook the shrimp immediately before serving, but, you can cook them an hour or so ahead, douse them with the garlic and serve at room temperature. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
garlic clove	3/4	cup	peeled	-	-	-	-
extra virgin olive oil	1	cup		-	-	-	-
salt				-	-	-	-
lime juice	1			3.7812	1.2735	0.0635	0.0106
chipotle chile adobo	2		seeded cut canned	-	-	-	-
lime	2		cut	-	-	-	-
shrimp	2	lbs	peeled deveined	770.6684	0.0	182.2404	4.624
cilantro	3	tablespoons	chopped	0.69	0.1101	0.0639	0.0156

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.