Camarones Al Mojo De Ajo Recipe

Prepare prawns

Rinse prawns under cold water and pat dry thoroughly with paper towels. If not already done, peel and devein as desired. Place prawns in a bowl and toss with 1 teaspoon kosher salt, 1 teaspoon freshly ground black pepper and 1 tablespoon fresh lime juice. Let sit at room temperature 10 minutes while you make the sauce.

Heat a large skillet (preferably stainless steel or cast iron) over medium heat. Add 1 tablespoon extra-virgin olive oil and 6 tablespoons unsalted butter. Allow butter to melt and begin to foam but not brown.

Add the finely minced or pressed garlic (6 cloves) to the pan and stir constantly for 30–45 seconds until fragrant. Do not let it burn; reduce heat slightly if needed.

Add 1 tablespoon dry white wine (or seafood stock) to deglaze the pan, scraping up any browned bits. Let the wine reduce by half, about 1 minute.

Stir in 1 teaspoon mild dried chile flakes and 1 teaspoon smoked paprika (optional) and cook 15–20 seconds to bloom the spices.

Increase heat to medium-high. Add the seasoned prawns in a single layer. Cook undisturbed 1–1.5 minutes, then flip and cook another 1–1.5 minutes, until prawns are opaque and just cooked through (internal temperature ~120–125°F / 49–52°C) — avoid overcooking.

Spoon the garlic-butter sauce over the prawns as they cook so they glaze evenly and absorb flavor.

Turn off heat and stir in 2 tablespoons finely chopped flat-leaf parsley and 1 tablespoon chopped cilantro (if using). Adjust seasoning with up to 1/2 teaspoon coarse sea salt to taste.

Transfer prawns and sauce to a warmed serving platter or shallow bowl. Sprinkle a pinch more chopped parsley and a light dusting of smoked paprika for color if desired.

Serve immediately with hot cooked rice or crusty bread to soak up the mojo de ajo, and lime wedges on the side for squeezing.

Estimated plating: divide into 4 portions (about 4 ounces prawns per serving) and serve hot.