Camarones Al Mojo De Ajo Recipe

Prepare prawns

Pat the prawns dry with paper towels. In a bowl, toss prawns with 1 tsp kosher salt, 1 tsp freshly ground black pepper, 1/2 tsp smoked paprika (if using), and 1 tbsp fresh lime juice. Let sit 5–10 minutes while you make the sauce.

Preheat a large skillet (preferably stainless steel or cast-iron) over medium-high heat. You want it hot enough to sizzle but not smoke.

Make garlic butter base

In the heated skillet, add 1 tbsp extra-virgin olive oil and 2 tbsp of the butter. Once the butter is melted and foaming, add the thinly sliced 8 garlic cloves and the finely minced shallot. Reduce heat to medium-low and gently sweat the garlic and shallot for 2–3 minutes until fragrant and lightly golden. Do not let the garlic brown vigorously — it should soften and release aroma.

Develop flavor

Push the garlic and shallot to one side of the pan, increase heat to medium, and add the 1/4 cup white wine (or seafood stock) to deglaze the pan. Scrape up any brown bits with a wooden spoon. Let the liquid reduce by about half, about 1–2 minutes.

Finish sauce

Lower heat to medium-low and stir in the remaining 4 tbsp butter in two additions, allowing it to melt and emulsify with the reduced wine and garlic. Add 1/2 tsp dried oregano, 1/4 tsp red pepper flakes, 1 tbsp fresh lemon juice, 1/2 tsp salt (adjust later to taste), and 1/4 tsp freshly ground black pepper. Stir in 1/4 cup chopped parsley and 2 tbsp chopped cilantro (if using). Keep sauce warm on the lowest heat setting while you cook the prawns.

Increase heat to medium-high and add the marinated prawns to the skillet in a single layer, spooning some of the garlic butter over them. Cook 1.5–2 minutes per side (depending on size), turning once, until opaque, pink, and just cooked through. Do not overcook — prawns cook very quickly.

As the prawns finish, spoon the garlic butter and pan juices over them to coat. Taste the sauce and adjust seasoning with additional salt, pepper, or a squeeze of lime if desired.

Remove from heat. Sprinkle an additional tablespoon of chopped parsley over the prawns for freshness.

Transfer the prawns and all of the mojo de ajo to a warm shallow serving dish. Serve immediately with crusty bread or warm corn tortillas to soak up the sauce, and lime wedges on the side.

Suggested accompaniments: simple steamed rice, grilled vegetables, or a light mixed green salad.