Cinco de Mayo Shrimp with Mojo

We were invited to a Cinco de Mayo celebration over the weekend, originally I was thinking carnitas. Then I wasn’t sure if bringing pork to the celebration, under these circumstances (H1N1 Swine Flu outbreak), would be in good taste so I decided on the camerones. Camerones is Spanish for shrimp.

I have a recipe from Rick Bayless, the primo Mexican chef, that I have not tried yet. Looking over the ingredients, copious amounts of garlic, a little chili and shrimp how could I go wrong with this dish? Please, fear not the garlic it is delicious and mellows with cooking.

Fried Shrimp with Mojo

adapted from Rick Bayless, Mexico One Plate at a Time

• 2 heads of garlic, peeled
• 1 cup extra-virgin olive oil
• 1 tsp salt
• 1 lime, juiced
• 1 canned chipotle chilies in adobo, cut into thin strips (you can seed them if you are a wimp)
• 2 lbs medium to large shrimp, peel and devein, but leave the tails on (wild shrimp will make all the difference, seek them out)
• 3 Tbsp cilantro (optional)

1. Prepare the mojo. Chop the garlic, I find that a small food processor does the job wonderfully. You do not want finely minced garlic, it should still be chunky.

2. Put the garlic, olive oil and a pinch or two of salt in a small saucepan over very low heat and allow to simmer ever so slightly until the garlic is taking on a pale golden color and is softened. This takes between 30 and 45 minutes. Be patient the slower it cooks the sweeter the taste.

3. Add the juice of one lime to the sauce and continue to simmer, about 5 minutes, until the juice has nearly evaporated. Add the chipotle chilies and taste for salt. Keep warm until ready to use.

4. Heat a large skillet over med high heat. Add a tablespoon or two of the oil (without the garlic) to the pan. Toss the shrimp with a little salt and pepper and add half to the pan, cook gently until just cooked through, about 3-5 minutes. Scoop the shrimp onto the serving platter and continue cooking the remaining shrimp. When all the shrimp are cooked and on the platter, scatter them with the garlic and chilies strained from the oil.

5. You will have quite a bit of oil left over, save it for another use. The garlicky oil will taste great in a quick pasta or stir-fry dinner.

6. Serve with lime wedges

Tagged as: finger food, fish, Mexican, party food