Garlic-Infused Shrimp with Smoky Chipotle (Camarones al Mojo de Ajo)
Indulge in the exquisite flavors of Garlic-Infused Shrimp with Smoky Chipotle, a delightful recipe inspired by renowned chef Rick Bayless. This dish features succulent shrimp bathed in a fragrant garlic infusion, lovingly cooked to a sweet golden hue. The addition of chipotle chiles gives it a smoky kick, but feel free to adjust the heat to your preference. This recipe, perfect for serving at gatherings, not only highlights the lushness of shrimp but also pairs beautifully with various types of seafood. With a generous yield, it serves six as a main course or more as an appetizer, making it a versatile choice for any occasion.
6
Servings
400
Calories
8
Ingredients
Ingredients
Garlic cloves, peeled
3/4 cup (Approximately 2 large heads of garlic)
Extra virgin olive oil
1 cup (N/A)
Salt
To taste (N/A)
Lime juice
1 (Freshly juiced)
Chipotle chiles in adobo
2 (Seeded and cut into thin strips)
Limes
2 (Cut into wedges)
Medium shrimp, peeled and deveined
2 lbs (Leave on tail end if desired (about 48 shrimp))
Fresh cilantro, chopped
3 tablespoons (Optional)
Instructions
1
Begin by preparing the Mojo de Ajo. Finely chop the garlic by hand or using a food processor until the pieces are about 1/8 inch in size, yielding approximately 1/2 cup of chopped garlic.
2
In a small saucepan, combine the chopped garlic with the extra virgin olive oil and about 1/2 teaspoon of salt. Place the saucepan over medium-low heat.
3
Gently stir the mixture as it begins to barely simmer, showing the slightest movement on the surface of the oil. Adjust the heat to the lowest setting possible.
4
Continue cooking, stirring occasionally, until the garlic turns a soft, pale golden color, which takes around thirty minutes.
5
Once the garlic is ready, add the lime juice to the pan and simmer for another five minutes, allowing the juice to evaporate or be absorbed. Stir in the chipotle chiles and taste, adjusting with additional salt if needed.
6
Keep the Mojo de Ajo warm on the lowest heat setting while you prepare the shrimp.
7
For the shrimp, heat a large, heavy skillet over medium-high heat. Spoon approximately 1.5 tablespoons of the garlic oil (avoiding the garlic pieces) from the Mojo de Ajo into the skillet.
8
Add half of the peeled and deveined shrimp to the skillet, sprinkle with salt, and gently stir continuously for 3 to 4 minutes, or until the shrimp are fully cooked and opaque.
9
Once cooked, add half of the chopped cilantro (if desired) and transfer the shrimp to a warm, deep serving platter.
10
Repeat the cooking process with another 1.5 tablespoons of oil and the remaining shrimp and cilantro.
11
To finish the dish, use a slotted spoon to scoop the warm garlic and chipotle bits from the Mojo de Ajo pan and scatter them over the plated shrimp.
12
Serve the shrimp with lime wedges on the side for an added burst of flavor, which Chef Bayless suggests will add 'sparkle' to the dish.
13
Note: The Mojo de Ajo can be stored in the refrigerator for up to two weeks. The oil may solidify but will return to liquid at room temperature—just warm it slowly before use. For optimal texture, cook the shrimp right before serving, but they can also be prepared an hour ahead and served at room temperature with the garlic topping.
Nutrition Information
30g
Fat
1.7g
Carbs
30g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is Camarones al Mojo de Ajo?
It is a classic Mexican dish of Garlic-Infused Shrimp, often featuring a fragrant garlic oil and smoky accents.
Who is the inspiration for this specific shrimp recipe?
This recipe is inspired by the renowned chef Rick Bayless.
How many servings does this garlic-infused shrimp recipe yield?
It serves six as a main course or more if served as an appetizer.
How much garlic is needed for the Mojo de Ajo?
You will need approximately 3/4 cup of peeled garlic cloves, which is about 2 large heads.
What is the recommended size for the chopped garlic?
The garlic should be finely chopped by hand or food processor until pieces are about 1/8 inch in size.
What kind of oil is used in the Mojo de Ajo?
The recipe calls for 1 cup of extra virgin olive oil.
How long does it take to cook the garlic in the oil?
The garlic should be cooked over the lowest heat setting for around thirty minutes until it turns soft and pale golden.
When should the lime juice be added to the garlic mixture?
Add the lime juice once the garlic is soft and golden, then simmer for another five minutes.
How are the chipotle chiles prepared for this dish?
The chipotle chiles in adobo should be seeded and cut into thin strips before being stirred into the Mojo.
Can the Mojo de Ajo be prepared in advance?
Yes, it can be stored in the refrigerator for up to two weeks.
How should I handle the Mojo de Ajo if the oil solidifies in the fridge?
The oil will return to liquid at room temperature, or you can warm it slowly before use.
What size shrimp is best for this recipe?
The recipe recommends using 2 pounds of medium shrimp, which is approximately 48 shrimp.
Should the shrimp tails be removed?
The shrimp should be peeled and deveined, but you can leave the tail end on if desired.
How do I prevent the garlic from burning while cooking the shrimp?
Use the garlic-infused oil alone to cook the shrimp, adding the garlic bits only as a topping at the end.
How long does it take to cook the shrimp in the skillet?
The shrimp should be cooked for 3 to 4 minutes or until they are fully opaque.
Why should the shrimp be cooked in batches?
Cooking in batches ensures the skillet remains hot enough to cook the shrimp properly without steaming them.
Is cilantro required for this recipe?
Fresh cilantro is optional but recommended for added flavor and garnish.
How is the dish finished for serving?
Use a slotted spoon to scoop the warm garlic and chipotle bits from the Mojo pan and scatter them over the plated shrimp.
What does Chef Rick Bayless suggest for adding 'sparkle' to the dish?
Serving the shrimp with fresh lime wedges on the side adds a burst of flavor or 'sparkle'.
What is the calorie count for a serving of this dish?
Each serving contains approximately 400 calories.
What is the protein content per serving?
This recipe provides 30g of protein per serving.
Is this recipe suitable for a low-carb diet?
Yes, it is very low in carbohydrates, containing only 1.7g per serving.
How much fat is in one serving of this shrimp?
There are 30g of fat per serving, primarily from the olive oil.
Can this dish be served at room temperature?
Yes, the shrimp can be prepared an hour ahead and served at room temperature with the garlic topping.
What kind of skillet should I use?
A large, heavy skillet is recommended for even heat distribution when searing the shrimp.
How do I adjust the heat level of the dish?
You can adjust the heat by increasing or decreasing the amount of chipotle chiles used.
What are the primary flavor notes of this dish?
The dish is characterized by sweet golden garlic, smoky chipotle, and bright lime juice.
Is this recipe considered difficult?
It is tagged as an easy recipe, though it requires patience when slow-cooking the garlic.
Can I use this Mojo de Ajo with other seafood?
Yes, the garlic infusion pairs beautifully with various types of seafood.
What tags describe the style of this recipe?
Tags include Mexican, seafood, elegant, spicy, and main course.