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Ease of Preparation: Easy

Preparation Time: 10-15 min

Cook Time: 5-10 min

Servings: 4

Recipe By: Gwin Grogan Grimes

From:  Cook West: Gorgeous Garlic
Used with permission of Rio Nuevo

Other Main Dishes
Other Mexican
Other Seafood

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Shrimp Mojo de Ajo

Literally translated from the Spanish, mojo de ajo means "gravy of garlic." I just think of it as "delicious," and order it every time I see it on a menu. I've tried the bottled mojo marinade, but it's salty and has too many artificial ingredients for my taste. It's easier -- and cheaper -- to make it from scratch.

Ingredients
2 tablespoons unsalted butter, divided
1 pound shrimp (21-25 per pound), rinsed, shelled and deveined
6 cloves garlic, minced
 juice of 1 lemon
1/4 teaspoon oregano
1/2 teaspoon garlic-flavored Tabasco
1 tablespoon finely chopped cilantro leaves
 pinch of salt
 pinch of freshly ground black pepper
Directions
Preheat the oven to 450 degrees.

Prepare a shallow pan or ovenproof baking dish by greasing it with some of the unsalted butter. Lay shrimp in one layer on the bottom of the baking dish.

In a small bowl, mix the garlic, lemon juice, oregano, Tabasco, cilantro, salt and pepper. Pour this mixture over the shrimp in the dish. Dot with remaining butter.

Place the baking dish in the oven and cook for about 5 minutes, or until the shrimp turn pink and opaque.

Serve immediately with French bread for sopping up the leftover juices.

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