Rosies Garlic Chipotle Shrimp Mojo De Ajo Recipes

ROSIE'S GARLIC CHIPOTLE SHRIMP. MOJO DE AJO.

Steps:

• Pour the olive oil into a pot over Med heat and stir in a pinch of salt. When the oil begins to bubble lightly add the garlic and reduce heat to low and slowly simmer stirring occasionally till a light golden brown.
• Squeeze the juice from 2 limes into the oil and add the chipotle Also and stir until well blended with the garlic.
• Remove from heat and set aside.
• In a large sauce pan add 4 tbs of the flavored oil and cook the shrimp stirring until pink. Spoon out the garlic and chipotle with a slotted spoon getting all the bits and stir into the shrimp and add the juice of one lime stirring until well mixed in.
• Add the cilantro and mix in.
• Serve over a bed of white rice with juices and add salt and pepper to your liking with fresh lime Also.

SHRIMP WITH SWEET TOASTY GARLIC (CAMARONES AL MOJO DE AJO)

Steps:

• First, prepare the Mojo de Ajo:.
• 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.
• Place the garlic in small saucepan, measure in the oil and about 1/2 teaspoon of salt and set over medium low heat.
• Stir occasionally as the mixture comes BARELY to a simmer (just the hint of movement on the surface of the oil).
• Adjust the heat to the very lowest possible setting and cook, stirring occasionally, until the garlic is a soft, pale golden --about thirty minutes.
• Add the lime and simmer about five minutes, until the juice has evaporated or been absorbed.
• Stir in the chiles, then taste and add additional salt if necessary.
• Keep the pan over the lowest heat so the garlic will be warm when the shrimp are ready.
• Put the lime wedges into a serving bowl and set them out.
• Now, prepare the Shrimp:.
• 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.
• 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).
• Add half the cilantro (if you're using it)and scoop the shrimp onto a warm, deep serving platter.
• Repeat with another one and a half tablespoons of the oil and the rest of the shrimp and cilantro.
• Now, finish the dish:.
• 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.
• Serve with the lime wedges to, as Mr. Bayless says, add sparkle.
• 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.
• 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.