Camarones Al Mojo De Ajo (garlic shrimp)

Don’t let the name of this recipe intimidate you, camarones al mojo de ajo is simply a traditional latin american sautéed garlic shrimp recipe. It can also be called “camarones al ajillo”.

The secret to tender, juicy and flavorful shrimp dishes is to not over-cook them. If you cook them for too long they become rubbery and bland.  It only takes a 2 to 4 minutes to fully cook a shrimp and keep in mind that they continue to cook even after you remove them from the stove.  Once the shrimp have turned pink/orange in color, they are done.

Possible Modifications:

• I used grass-fed butter for this recipe, but if you want a dairy-free version, you can just use more olive oil instead.
• The lemon and orange juice can also be substituted for a splash of white wine.
• This dish is mildly spicy, but you can omit the chipotle peppers or replace them with chili flakes or whatever hot pepper you have on hand.

For similar dishes try my bacon wrapped scallops, shrimp stir fry or almond crusted pan fried fish

Ingredients:

1 lb of raw shrimp
1 tbsp of olive oil
4 tbsp of butter or ghee (or more olive oil)
1 tbsp of minced garlic
1/2 tbsp of lemon juice
1 tbsp of orange juice
Dry chipotles or chipotle powder to taste (optional)
Salt
1/4 to 1/2 tsp of dry oregano
Fresh Parsley or cilantro for garnishing

Preparation:

• In a large skillet heat the oil and the butter until the butter is melted
• Add shrimp and cook on medium heat until both sides turn pink/orange in color.
• Add the rest of the ingredients.
• Continue to cook for a minute or two.
• Remove from heat
• Sprinkle with oregano and parsley and serve

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