Recipe – Camarones al Mojo de Ajo | FOX 61

Recipe – Camarones al Mojo de Ajo | FOX 61

Recipe – Camarones al Mojo de Ajo | FOX 61

HARTFORD - To celebrate Cinco de Mayo, Puerto Vallarta owner Esaul Rodriguez and Chef Ivan stopped by FOX61's Good Day Connecticut with some special guests. They made a garlic shrimp recipe and a jalapeno basil margarita!

Shrimp al Mojo de Ajo. 1 cup of mushrooms 1 cup of onions, chopped li> 3 tablespoons of unsalted butter 1 lb of large shrimp peeled, deveined and split in half 8 cloves of garlic 1 tsp salt 1 tsp garlic powder 1 tsp onion powder Heat oil in a large frying pan over high heat. Add onions, mushrooms, and chilies and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Melt butter in the same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute. Season with onion and garlic powder. Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test), about 3-5 minutes; transfer shrimp to bowl with reserved vegetables. Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to pan and stir together until hot, 2 to 3 minutes. Add salt to taste.

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