Shrimp in Garlic Sauce 2
Camarónes al Mojo de AjoSometimes foods go so well together, every cook has a favorite way of preparing them. Such is the case with shrimp cooked with garlic in Mexico. Several years ago, when I took a group to Puerto Vallarta for a cooking vacation, the house manager of the home we rented really loved to cook. This is his recipe, which has red pepper, oregano, and a common seasoning extract called Maggi, but no wine, as the other version does.
Ingrediënten
Makes 4 servings
- 1½ pounds 24 to 30 large shrimp, peeled and deveined, with tails on
- 3 tablespoons extra-virgin olive oil
- ½ teaspoon dried oregano Mexican variety preferred, crumbled
- 6 large garlic cloves minced
- ½ teaspoon salt or to taste
- ¼ teaspoon dried crushed red pepper
- 1 teaspoon Maggi seasoning extract or Worcestershire sauce
- 3 tablespoons fresh lime juice
- Lime wedges
Instructies
- Put the shrimp in a medium bowl.
- Add 1 tablespoon of the oil and oregano.
- Toss to coat the shrimp.
- Heat the remaining oil in a large heavy skillet over medium-high heat until it shimmers.
- Add the garlic and cook, stirring, until it starts to turn golden, about 1 minute.
- Add the shrimp all at once and cook, stirring, until the shrimp are pink and curled, about 2 to 3 minutes total.
- Add the salt, crushed pepper, Maggi, and lime juice.
- Cook, stirring 1 minute.
- Serve the shrimp at once, scraping the juices from the pan over the shrimp.
- Garnish with lime wedges.
--------------------------------------------------------------------------------------------------
