Mexican cuisine · Fish & Seafood

Camarones al Mojo de Ajo

Shrimp tossed in a pan with plenty of garlic butter, guajillo strips and parsley.

Ingredients · for 4 servings

• 800 g shrimp (peeled)
• 12 cloves garlic
• 100 g butter
• 3 tbsp olive oil
• 2 dried guajillo chilies
• 1 bunch flat-leaf parsley
• 2 limes
• Salt, pepper

Instructions

1. Devein the shrimp, pat dry and season with salt and pepper; cut the garlic cloves into paper-thin slices and coarsely chop the parsley.
2. Deseed the guajillo chilies and cut into thin rings with scissors.
3. Melt the butter and olive oil in a wide pan over low heat, add the garlic and chili rings and let steep very gently for 5–6 min, until the garlic smells pale gold and sweet – it must not brown.
4. Lift the garlic out with a slotted spoon and set aside so it doesn't keep cooking.
5. Increase the heat and fry the shrimp in the garlic butter for 2 min per side, until they curl and are pink all the way through.
6. Return the garlic to the pan, deglaze with the juice of one lime, fold in the parsley and serve immediately with plenty of the frying butter and lime wedges.