The shrimp recipe to the garlic mojo is of Mexican origin and is delicious. Although its preparation is somewhat long and elaborate, we guarantee that the result is worth it. The shrimp are totally impregnated with garlic, oil, butter and white wine sauce, offering a really spectacular contrast. This is possible thanks to two fundamental factors: the quality of the products used and the marinated time. For this reason, it is very important Veracruz
| 🚻 6 Diners | 🕘 30m | 🍵 Main | 🤯 Diping Patato |
| Ingredients to make shrimp to the garlic mojo: |
| 1 kilogram of shrimp ½ liter of olive oil 250 grams of butter 1 garlic head 1 cup of dry white wine |
| ADDITIONAL CHARACTERISTICS: Middle, fried cost, |
Ingredients to make shrimp to the garlic mojo:
1. The first thing you should do is macerate shrimp to acquire all flavors. To do this, take half garlic head, peel the teeth and crush them. The ideal would be to use a garlic crusher so as not to lose the juices, but if you do not have it you can use a blender, a mortar, a fork or a grater.
2. Place the crushed garlic cloves in a bowl and pour the oil. To give the shrimp to the garlic mojo a more intense flavor, you can add olive oil and sunflower oil equally. Add the white wine and cover the container with a clean cloth so that the ingredients rest and mix completely.
3. While the previous mixture rests, clean the shrimp. To do this, remove the head and the peel, wash them and rinse them very well. The heads can be discarded or reserve them to make, for example, shellfish broth.
Trick: It is preferable to use fresh shrimp, but you can also wear frozen shrimp.
4. Remove the shrimp vein, which is the black line. Then, rinse them well with water to remove all the dirt that may remain and let them drain. When they are almost dry, add them to the previous mixture and let them rest for 15 to 30 minutes to macerate. If you have time to leave them one or two hours inside the refrigerator, better, since the shrimp to the garlic mojo will have even more flavor.
5. Apart, peel the other half of the garlic head and finely pile all the teeth. Then, take a pan and add all the oil of the shrimp, butter and garlic that you just chopped (in addition to those found in the oil). Fry the garlic for approximately 2 minutes, until they acquire the consistency of garlic chicharrón.
6. Once the garlic is fried, add the shrimp of 5 in 5 to cook well. If you cook all shrimp at the same time, it is most likely that the garlic mojo is too liquid, since the seafood will release all its juice. You must fry them until they acquire a golden, tan color. When they have this color, check them out of the pan.
7. You can accompany the shrimp to the garlic mojo with a paste to pesto, white rice or cooked vegetables. Likewise, do not forget the corn tortillas, so typical of Mexican cuisine. As for the excess oil of frying garlic and shrimp, do not throw it, you can use it to make fried garlic bread, for example. As you can see, it is a shrimp recipe a little more laborious than others but, remember, that the result is worth it and even more so when it comes to seafood.
