Rosie's Garlic Chipotle Shrimp. Mojo de Ajo.

Gary Benoit

By
@gnrbenoit

Rosie got this recipe from her grandmother from Estipac a small town near Guadalajara Mex. My absolute favorite shrimp recipe hands down.We save the oil for later use having a nice fragerant spicy garlic aroma that works great for cooking tostadas or chips for nachos. Also this is fairly spicy with the 8 chiles you can tone it down by using less.


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Rating:

Comments:

Serves:

5

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

2 lb
medium shrimp peeled, deveined tail on
1 c
olive oil, extra virgin
1 1/2 c
garlic cut 1/8 thick
8 medium
chipotle chiles in abodo sauce chopped
6
limes
1/2 c
fresh cilantro chopped
pinch
salt and pepper

Directions Step-By-Step

1
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.
2
Squeeze the juice from 2 limes into the oil and add the chipotle Also and stir until well blended with the garlic.
3
Remove from heat and set aside.
4
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.
5
Add the cilantro and mix in.
6
Serve over a bed of white rice with juices and add salt and pepper to your liking with fresh lime Also.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Mexican