MEXICAN SHRIMP IN GARLIC SAUCE (CAMARONES AL MOJO DE AJO)

Ingredients

• Shrimp

  Crustaceans, mixed species, raw

  16 oz or 454g

• Salt

  Table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  100g

• Garlic

  Raw

  10 cloves, minced or 30g

• Lime juice

  Raw

  2 tbsp or 30g

• Oil

  Submarine Sandwich - Wegmans

  3 tbsp or 42g

• Fresh cilantro

  Coriander leaves, raw

  1 cup or 16g

• Butter

  Unsalted

  2 tbsp or 28g

• Jalapeno peppers

  Raw

  1 pepper or 14g

Directions

1. DIRECTIONS 01 Season the shrimp with ½ teaspoon each salt and pepper. In a small bowl, stir together the garlic and lime juice; set aside. In a nonstick 12-inch skillet over medium-high, heat 1 tablespoon of oil until barely smoking. Add half the shrimp in an even layer and cook without stirring until deep golden brown, about 2 minutes. Stir, remove the pan from the heat and continue stirring, allowing the pan's residual heat to finish the cooking, until the shrimp are opaque on both sides, another 20 to 30 seconds. Transfer to a medium bowl. Repeat with 1 tablespoon of the remaining oil and the remaining the shrimp, adding them to the first batch. 02 Allow the empty skillet to cool for about 5 minutes, then add the remaining 1 tablespoon oil, the garlic-lime mixture and ½ teaspoon salt. Set the pan over medium-low and cook, stirring frequently and scraping up any browned bits, until the garlic is softened and golden brown, about 5 minutes. 03 Add the jalapeño and any accumulated shrimp juices, then cook until the chili is softened, 1 to 2 minutes. Taste and season with salt and pepper. Off heat, add the shrimp,cilantro and butter, then stir until the butter has melted and mixed into the sauce.