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

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Ingredients

½ cup olive oil, divided
½ cup butter, divided
1 head garlic, cloves peeled
2 limes, juiced
2 tablespoons white vinegar
salt and ground black pepper to taste
2 pounds cleaned baby squid, bodies sliced crosswise into 1/2 rings, large tentacles halved
12 large jumbo prawns, cleaned
2 dried pasilla chile, seeded and sliced

Nutrition Info

660.2 calories
carbohydrate: 7.1 g
cholesterol: 124.9 mg
fat: 53.1 g
fiber: 1.3 g
protein: 39.3 g
saturatedFat: 18.4 g
servingSize: -
sodium: 281.7 mg
sugar: 0.3 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender, blend until marinade is smooth.

  2. Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.

  3. Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp, cook and stir until evenly browned, 10 to 15 minutes per side.

Recipe Yield

4 servings

Recipe Note

Giant shrimp and baby octopus are cooked in garlic mojo sauce with a touch of pasilla chiles. A delicious recipe that is very easy to make. Serve with white rice, avocado, and a very cold beer.

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