Camarones al Mojo de Ajo

Pearlescent shrimp seared over high heat, coated in a butter and fried garlic emulsion. Lime juice cuts through the richness for a sharp, clean finish.

• Prep time: 15 min
• Cook time: 10 min
• Difficulty: Easy
• Calories: 327
• Protein: 34 g
• Carbs: 3 g
• Fat: 20 g

Ingredients

• 600 g Wild shrimp ( peeled and deveined )
• 10 piece Garlic ( finely minced )
• 50 g Minimum butter sweet
• 2 tbsp Extra virgin olive oil
• 1 piece Lime juice
• 2 tbsp Fresh cilantro ( chopped )
• 1 piece Hot chili pepper optional ( seeded and minced )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 2 piece Guajillo Chili ( seeded and cut into thin strips )

Instructions

1. Preparation of garlic and chili

   Finely mince the garlic cloves. They should not be a paste, but regular small cubes for even cooking. Seed the guajillo chili and cut it into thin strips.

2. Infusing the fat

   In a large skillet, heat the oil and butter. Add the garlic and guajillo chili while cold so they infuse the fat. The garlic should turn golden slowly without ever browning, otherwise it becomes bitter.

3. Searing the shrimp

   Increase the heat. Toss the shrimp into the pan. They are ready as soon as they turn from gray to bright pink and curl into a 'C' shape. Do not overcook to keep the meat juicy.

4. Deglazing and finishing

   Pour in the lime juice to deglaze the pan. Add the chopped fresh chili and chopped cilantro. Stir briskly so the sauce coats each shrimp well.

Chef's tips

• Don't throw away the shrimp heads, use them for a stock or flavored oil.
• The garlic should remain soft; if it's crunchy, it's overcooked.

Storage

Eat immediately. Reheated shrimp becomes rubbery.