Camarones Al Mojo De Ajo
(Shrimp in Garlic Sauce)


Serves 6


The pleasant crunch of fried garlic against the rich mellow garlic-butter sauce in this recipe is a perfect complement to grilled seafood, whether it is Gulf shrimp, redfish, soft-shell crabs, or pretty much anything you would choose. Fried garlic is an integral part of seafood dishes from the Gulf Coast of Mexico. It is equally good with Italian pasta (such as spaghetti with olive oil and garlic) as it is with Mexican seafood. It keeps well in an air-tight container and does not have to be refrigerated. The restaurant's sous chef, Oscar Alvarez, describes this as his favorite dish to cook for himself. You couldn't ask for a better recommendation.

3/4 cup butter
3 garlic cloves, thinly sliced
1/3 cup olive oil
36 raw shrimp (21-25 count), peeled and deveined
Chopped fresh parsley leaves for garnish
Arroz Blanco (white rice; see book for recipe)

Fried Garlic

Makes 1/2 cup

1 cup vegetable oil
3/4 cup minced garlic

Prepare the Fried Garlic. In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking. Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often. (Be careful not to burn it.) Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.

In a small saucepan, melt the butter over medium heat; add the sliced garlic, reduce heat to low, and keep warm on top of the stove. Do not brown the garlic. In a nonreactive skillet or sauté pan, heat the olive oil over medium-high heat and sauté the shrimp until they curl and turn pink, about 4 to 5 minutes. Divide the shrimp among 6 dinner plates and spoon the warm garlic-butter sauce over each serving. Sprinkle with Fried Garlic and chopped parsley. Serve with Arroz Blanco.

Wine Suggestion
Pinot Griggio

Substitute six 6- to 7-ounce fillets of a firm fish (such as redfish, drum, or tilapia). Broil, grill, or sauté the fish and proceed as directed.


Buy the Book


Fonda San Miguel:
Thirty Years of Food and Art

by Tom Gilliland and Miguel Ravago
Text by Virginia B. Wood
Shearer Publishing
Pages: 240; Color Photos: 140
$34.95; Hardcover
ISBN: 094067277-4
Recipe reprinted by permission.


Fonda San Miguel:
Thirty Years of Food and Art


Symon 5x5


This page modified February 2007

The Global Gourmet
The Global Gourmet®
Main Page


Thanksgiving Guide

   Clip to Evernote

Bookmark and Share


Twitter: @KateHeyhoe

Search this site:

Advanced Search
Recent Searches



Kate's Global Kitchen
Kate's Books
Cookbook Profiles
Global Destinations
Holiday & Party Recipes
I Love Desserts
On Wine

Caffeine and You Caffeine and You
cooking kids Cooking with Kids
new green basics New Green Basics

Conversions, Charts
   & Substitutions
Forums/Message Boards

About the
Global Gourmet®
   Contact Info
   Privacy Statement


Recent Cookbooks

Cooking Italian
175 Home Recipes
4-Hour Chef
Bakery Cookbook
Barefoot Contessa
Bouchon Bakery
Burma: Rivers of Flavor
Cake Mix Doctor
Comfort Food
Craft of Coffee
Crazy Sexy Kitchen
Daily Cookie
Fifty Shades Chicken
French Slow Cooker
Frontera - Rick Bayless
Gluten-Free Quick & Easy
Jerusalem: A Cookbook
Kitchen Science
Lidia's Favorite Recipes
Make-Ahead and Freeze
Modern Milkshakes
Modernist Cuisine
Mystic Cookbook
Paleo Slow Cooking
Picky Palate
Pop Bakery
Practical Paleo
Quick Family Cookbook
Sensational Cookies
Smitten Kitchen
Southern Living Recipes
Sweet Life in Paris
Trader Joe's Vegetarian
True Food
Whole Larder

More Cookbooks


Kitchen & Home


Copyright © 1994-2013,
Forkmedia LLC



cat toys Catnip Toys

Global Gourmet®
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts

Global Gourmet®
Gourmet Food, Cookbooks
Kitchen Gadgets & Gifts


Kitchen & Home