Mexican Shrimp In Garlic Sauce Recipes

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SHRIMP MEXICAN STYLE OR RANCHERO STYLE



Shrimp Mexican Style or ranchero style image

Shrimp Mexican Style, or "Ranchero Style", is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better.

Provided by Mely Martínez

Categories     Main Course     Seafood

Time 30m

Number Of Ingredients 8

2 Tablespoon olive oil*
½ of a medium white onion (finely chopped)
2 small garlic cloves (minced)
2 Serrano peppers**
1 Pound tomatoes (diced)
1 Pound raw shrimp (cleaned and deveined.)
½ cup cilantro (chopped)
Salt and pepper to taste

Steps:

  • Heat oil over medium-high heat in a large skillet. Add the onion and cook for about 2 minutes until it starts looking transparent. Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning.
  • Stir in the chopped tomato, cover, and reduce heat to medium. Cook for about 10 to 12 minutes. The tomatoes will release their juices and will soften.
  • Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color. Remove from heat and stir in the chopped cilantro.

Nutrition Facts : ServingSize 4 oz, Calories 210 kcal, Carbohydrate 7 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 889 mg, Fiber 1 g, Sugar 4 g

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)



Spanish Garlic Shrimp (Gambas al Ajillo) image

Every Spanish restaurant serves this dish of shrimp cloaked in garlic-infused olive oil with smoky hints of paprika and a touch of sweetness from sherry. Make sure you have all your ingredients together before you head to the stove since, start to finish, this cooks in mere minutes. It's great for a tapas party, since you can prep everything ahead of time. Just spoon the shrimp and sauce over toasted bread and sprinkle more cayenne and parsley on top to enjoy.

Provided by Chef John

Categories     Appetizers and Snacks     Tapas

Time 20m

Yield 4

Number Of Ingredients 7

4 cloves garlic
1 pound frozen large shrimp (21-25 count) - thawed, peeled, and deveined
kosher salt to taste
1 teaspoon hot smoked paprika
¼ cup extra-virgin olive oil
2 tablespoons dry sherry
1 tablespoon chopped Italian flat-leaf parsley

Steps:

  • Slice garlic thinly. Season shrimp with kosher salt and paprika. Mix to coat.
  • Heat garlic and oil in a skillet over medium heat. Cook until garlic starts to turn golden, about 2 minutes. Add shrimp and increase heat to high. Toss and turn shrimp with tongs until starting to curl but still undercooked, about 2 minutes. Pour in sherry. Cook, stirring continuously, until sauce comes up to a boil and shrimp is cooked through, about 1 minute more. Remove from heat. Stir in parsley with a spoon.

Nutrition Facts : Calories 227.2 calories, Carbohydrate 2.5 g, Cholesterol 172.6 mg, Fat 15.1 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 2.2 g, Sodium 344.3 mg, Sugar 0.1 g

CAMARONES AL MOJO DE AJO (MEXICAN SHRIMP IN GARLIC MOJO SAUCE)



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

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.

Provided by Chef Gaby Cervello

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h15m

Yield 4

Number Of Ingredients 9

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

Steps:

  • 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.
  • 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.
  • 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.

Nutrition Facts : Calories 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, Sodium 281.7 mg, Sugar 0.3 g

MEXICAN-STYLE GARLIC SHRIMP



Mexican-Style Garlic Shrimp image

Provided by Charbel Barker

Categories     Appetizer

Time 22m

Number Of Ingredients 10

1 lb shrimp (without shells and cleaned)
5 tbsp butter
2 tbsp olive oil
1/4 onion (cut into slices)
5 cloves garlic (minced)
3 tbsp parsley (chopped)
2 limes (just the juice)
1/4 tsp ground cumin
1/4 tsp ground paprika (optional)
salt and pepper (to taste)

Steps:

  • Start by seasoning the de-shelled and cleaned shrimp with salt, pepper, cumin, and paprika.
  • Add the butter olive oil to a frying pan over medium-low heat until butter begins to melt.
  • Add the garlic and onion and let saute together for about 5 minutes.
  • Add the shrimp and cook for 5-8 minutes or until they are completely cooked through.
  • Add the lime juice and parsley.
  • Enjoy immediately with tortillas, rice or salted crackers.

Nutrition Facts : ServingSize 1 Serving of 2 Shrimp, Calories 129 kcal, Carbohydrate 2 g, Protein 9 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 129 mg, Sodium 404 mg

SHRIMP IN MEXICAN GARLIC SAUCE



Shrimp in Mexican Garlic Sauce image

Follow the instructions to the letter to avoid burning the garlic and spoiling the taste. The flavorful garlic oil that remains should be stored in the refrigerator and used for sauting shrimp or any other meat or fowl.

Provided by Timothy H.

Categories     Southwestern U.S.

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 4

12 garlic cloves, roughly chopped
1 cup vegetable oil
1/4 cup unsalted butter
1 1/2 lbs fresh shrimp, peeled, de-veined

Steps:

  • In a large skillet, saute the garlic in medium-hot oil (about 300 degrees F) until light brown. Watch carefully so as not to burn. After about 6 to 8 minutes, quickly whisk in the butter and remove immediately from the fire. When all the butter has been added, the bits will become crisp.
  • Remove them with a slotted spoon and reserve the oil and butter for saut?ing the shrimp.
  • In a large skillet, heat about 2 to 3 tablespoons of the reserved oil and then saut? the shrimp for about 5 minutes. Turn over very briefly and then remove. Add more oil as necessary to saute all the shrimp. Salt to taste. Garnish with garlic bits and parsley. Serve with Mexican Rice.
  • Try brushing garlic oil over French bread, then sprinkling it with parsley and toasting it.
  • Serve this with the shrimp and accompany the dish with a lettuce and tomato salad.

MEXICAN SHRIMP IN GARLIC SAUCE



Mexican Shrimp in Garlic Sauce image

Just enough for 2, although easily doubled for 4. This dish is REALLY hot if you leave the seeds in the peppers...I LOVE IT!!! But if you feel shy, you don't have to have the jalapenos, I won't tell. Makes a good party appetizer too. Just dare some of your buddies to eat it when it's hot. :)

Provided by PalatablePastime

Categories     Mexican

Time 45m

Yield 2 serving(s)

Number Of Ingredients 12

2 medium tomatoes
1/2 small onion, quartered
1 -2 fresh jalapeno
2 tablespoons chopped fresh cilantro
1/4 teaspoon Mexican oregano
1 teaspoon extra virgin olive oil
3 cloves garlic, thinly sliced
2/3 lb large shrimp, peeled and deveined
2 lime wedges
1 tablespoon chopped fresh cilantro
salt
fresh ground pepper

Steps:

  • Heat a well-seasoned cast iron skillet over medium-high heat.
  • Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.
  • Note: you may get a lot of smoke from this so you might want to open a window.
  • Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.
  • When cool, peel the skins and discard.
  • Remove any scorched areas from the onion by rubbing with paper towels.
  • For a milder dish, seed the jalapenos, or otherwise, keep the fire dept.
  • phone number handy.
  • Puree the tomato, onion, jalapenos, 2 tbsp.
  • cilantro, and oregano until smooth.
  • Heat the oil in a non-stick skillet.
  • Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently.
  • Do not let garlic burn.
  • Add the puree and simmer until slightly thickened, about 5 minutes.
  • Season to taste with salt and pepper.
  • Stir in the shrimp.
  • Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.
  • Adjust seasonings, and remove from heat.
  • Spoon shrimp and sauce into a serving dish; top with chopped cilantro, and squeeze lime juice over all.
  • Serve.
  • And keep the phone number handy if you left those seeds in.
  • LOL.

SHRIMP AND MUSHROOM SAUCE RECIPE



Shrimp and Mushroom Sauce Recipe image

This shrimp and mushroom sauce is luscious, juicy and just succulent. It's great over mashed potatoes, rice or pasta, making it an all-around great dish! I also discovered that it reheats wonderfully so you can make it a day ahead and warm it up stove-top before serving.

Provided by Natasha of NatashasKitchen.com

Categories     Medium

Time 45m

Number Of Ingredients 11

3 Tbsp Olive Oil
3 medium tomatoes
5 cloves of garlic (pressed)
1 Lb Mushrooms
1 medium onion (finely diced)
1 tsp salt
1 Tbsp sweet chili sauce
½ cup sour cream (not low fat)
1 Lb large shrimp (peeled and deveined (I left the tail on for effect))
1 1/2 cups reduced sodium chicken broth
1 tsp sea salt

Steps:

  • In a large heavy bottom skillet or a WOK, combine your diced tomatoes and pressed garlic with 3 Tbsp olive oil and simmer uncovered over medium heat until tomatoes are soft and release their juices (10-12 min). Remove your tomatoes and set aside.
  • In the same skillet over med/high heat, caramelize your diced onions and sliced mushrooms then add the tomato mixture back into the same pan.
  • Add 1 tsp salt, 1/2 cup sour cream and 1 Tbsp chili sauce. Stir to combine. Add in 1 1/2 cups chicken broth and stir to combine.
  • Bring your sauce to a simmer over med/high heat and add in the shrimp. Turn the shrimp a couple times in the sauce while cooking and simmer until shrimp is cooked through. Don't overcook or your shrimp will turn rubbery.
  • Let the sauce cool down a little bit (it will thicken a little as it cools) then serve over your favorite plain rice, pasta or mashed potatoes.

CAMARONES AL MOJO DE AJO (MEXICAN-STYLE GARLIC SHRIMP)



Camarones al Mojo de Ajo (Mexican-Style Garlic Shrimp) image

This Mexican-style garlic shrimp is simmered with butter, olive oil, and lots of garlic and onion. I added smoked paprika to the mix for an added smoky flavor, fresh lime juice to balance the garlic with a tangy twist, and fresh parsley for brightness.

Provided by Yvette Marquez

Categories     Dinner

Time 28m

Number Of Ingredients 8

1 tablespoon smoked paprika
2 teaspoons salt
2 pounds large shrimp (defrosted, peeled, and deveined)
1/2 cup Land O Lakes® Butter with Olive Oil & Sea Salt
1 small red onion (sliced)
6 cloves garlic (minced)
1 lime (juiced)
1/2 cup chopped fresh parsley (flat-leaf or Italian)

Steps:

  • In a small bowl combine paprika and salt.
  • Season the shrimp with spice mixture.
  • Add the Land O Lakes® Butter with Olive Oil & Sea Salt to a frying pan over medium heat until it begins to melt.
  • Add the onion and garlic and sauté for about 5 minutes.
  • Add the shrimp and cook for 6 to 8 minutes or until they are completely cooked through.
  • Add the lime juice and parsley.
  • Enjoy with white rice, angel hair pasta, or tortillas.

Nutrition Facts : Calories 229 kcal, Carbohydrate 3 g, Protein 24 g, Fat 13 g, SaturatedFat 8 g, Cholesterol 316 mg, Sodium 1567 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SHRIMP IN GARLIC SAUCE



Shrimp in Garlic Sauce image

Categories     Garlic     Herb     Shellfish     Low Carb     Low Fat     Kid-Friendly     Quick & Easy     Low Cal     Cinco de Mayo     Shrimp     Healthy     Bon Appétit     Small Plates

Yield Makes 2 servings

Number Of Ingredients 8

1 1/2 cups clam juice
1 onion slice
1 tablespoon tomato paste
1/4 teaspoon dried oregano, crumbled
1 teaspoon olive oil
1/2 pound large uncooked shrimp, peeled and deveined
2 large garlic cloves, minced
2 tablespoons dry white wine

Steps:

  • Boil first 4 ingredients until liquid is reduced to 3/4 cup, approximately 25 minutes. Strain. Set aside.
  • Heat oil in heavy medium skillet over medium-high heat. Add shrimp and half of garlic and sauté until shrimp are almost cooked through, about 3 minutes. Remove shrimp from skillet. Add remaining garlic and wine to skillet and boil until reduced to glaze, about 2 minutes. Stir in clam juice mixture and boil until reduced to thin sauce consistency, about 4 minutes. Return shrimp to skillet and return to boil. Season with pepper and serve immediately.

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