Garlic Shrimp
Camarones al Mojo de Ajo
Offer this with the Mexican White Rice cooked with two whole serrano chiles (remove the chiles before serving the rice). To devein the shrimp while leaving the shells intact, use kitchen shears or scissors to cut down the center of each shell from the head end of the shrimp toward the tail. Open the shell slightly and remove the vein using the tip of a small, sharp knife.
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
Blender
Garlic
Onion
Shellfish
Marinate
Sauté
Low Carb
Shrimp
Bon Appétit
- 1/2 teaspoon ground black pepper
- 3/4 cup olive oil
- 1 teaspoon fine sea salt
- 3 large garlic cloves, chopped
- Carbohydrate 4 g(1%)
- Cholesterol 143 mg(48%)
- Fat 42 g(64%)
- Fiber 0 g(2%)
- Protein 16 g(32%)
- Saturated Fat 6 g(30%)
- Sodium 644 mg(27%)
- Calories 453
Preparation Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour. Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about 4 minutes. Divide shrimp and marinade from skillet among 4 plates and serve.
