Mexican Shrimp In Garlic Sauce Recipes

SHRIMP MEXICAN STYLE OR RANCHERO STYLE

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.

SPANISH GARLIC SHRIMP (GAMBAS AL AJILLO)

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.

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

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.

MEXICAN-STYLE GARLIC SHRIMP

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.

SHRIMP IN MEXICAN GARLIC SAUCE

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

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

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)

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.

SHRIMP IN GARLIC SAUCE

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.