Shrimp in Garlic Sauce
Camarónes al Mojo de AjoNogales, in the state of Sonora on the Arizona-Mexico border, is one of the oldest border towns in Mexico. It has been an important trade route since 1880 and is now a popular gateway for visitors entering Mexico. When my husband and I lived in Phoenix many years ago, we traveled to Nogales as day visitors to shop and to eat fresh shrimp in butter-rich garlic sauce at La Roca restaurant. (Our Arizona friends tell us that La Roca is still there and the shrimp are as good as ever.)A huge portion of shrimp, from Guaymas on the Sea of Cortez, was piled in the center of a large plate, with rice on one side and a slim wedge of iceberg lettuce with Thousand Island dressing on the other. This is my interpretation of La Roca's garlic shrimp. Serve over Mexican Rice.
Ingrediënten
Makes 4 servings
- 1½ pounds 24 to 30 large shrimp, peeled and deveined, with tails removed
- 4 tablespoons olive oil
- ¾ teaspoon salt
- Freshly ground pepper or to taste
- 5 tablespoons unsalted butter at room temperature
- 6 large garlic cloves minced
- 3 tablespoons dry white wine
- 3 tablespoons fresh lime juice
Instructies
- Blot the shrimp dry with paper towels.
- Heat 2 tablespoons of the oil over medium-high heat in a skillet large enough to hold half of the shrimp in one layer.
- When the oil shimmers, place half of the shrimp in the pan using tongs.
- Season with half of the salt and a little pepper.
- Cook 1 to 2 minutes, or until the shrimp turn pink on the bottom.
- Turn and cook the second side until the shrimp are pink and curled, 1 to 2 minutes.
- With tongs, remove the shrimp to a bowl.
- Reserve.
- Repeat with remaining shrimp, oil, and salt.
- Reduce heat to medium.
- Add the butter to the pan and stir in the garlic.
- Cook, stirring, until the garlic starts to brown, 1 to 2 minutes.
- Stir in the wine and cook 30 seconds.
- Return all of the shrimp to the pan.
- Add the lime juice.
- Toss to coat the shrimp with the sauce.
- Transfer the shrimp to a serving plate and serve at once.
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