Camarones Al Mojo De Ajo Recipe

Rinse the rice under cold water until the water runs mostly clear to remove excess starch.

In a medium saucepan, heat 1 tablespoon butter or oil over medium heat. Add the rinsed rice and toast, stirring, for 1–2 minutes until some grains look translucent.

Add 2 cups water and 1/2 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes without lifting the lid.

After 15 minutes, remove from heat and let rest, covered, for 5–10 minutes. Fluff with a fork before serving.

In a medium skillet, heat 1 tablespoon olive oil or lard over medium heat. Add the finely chopped 1/4 cup onion and sauté until translucent, about 3–4 minutes.

Add 1 minced garlic clove and cook 30 seconds until fragrant.

Add the drained and rinsed 15 oz can of beans, 1/4 cup water or broth, 1/4 teaspoon cumin and 1/2 teaspoon salt. Stir to combine and heat through, 3–4 minutes.

Using a potato masher or the back of a spoon, mash the beans to your desired consistency. For smoother beans, cook a few more minutes and add additional water or broth 1 tablespoon at a time.

Taste and adjust seasoning. Keep warm on low while you prepare the shrimp.

Pat the 1 lb shrimp dry with paper towels. Season evenly with 1 teaspoon kosher salt, 1/2 teaspoon black pepper and 1/2 teaspoon paprika.

Heat a large skillet over medium-high heat. Add 3 tablespoons olive oil and 3 tablespoons unsalted butter. Allow the butter to melt and the mixture to shimmer but not burn.

Add the sliced or minced 8 garlic cloves and the optional 1/4 teaspoon red pepper flakes. Sauté, stirring frequently, for 1–1.5 minutes until the garlic is fragrant and just beginning to turn golden. Be careful not to brown the garlic too much (it will become bitter).

Add the seasoned shrimp in a single layer. Cook without moving for 1 minute to develop a light sear, then flip shrimp and cook another 1–1.5 minutes until shrimp are opaque and just cooked through (total 2–3 minutes depending on size).

Pour in 2 tablespoons fresh lime juice and 1/4 cup chicken or seafood broth to deglaze the pan, scraping up any browned bits. Cook 30–60 seconds to meld flavors.

Stir in 2 tablespoons chopped fresh parsley. Taste and adjust seasoning with more salt, pepper, or lime as desired. Remove from heat immediately to avoid overcooking.

If you prefer more sauce, remove shrimp to a plate and simmer the garlic-butter-liquid for 1–2 minutes to reduce slightly, then return shrimp to the pan to coat.

Portion the rice and beans onto plates or a serving platter.

Spoon the shrimp and garlic sauce over or beside the rice and beans. Garnish with extra chopped parsley or cilantro and lime wedges. Serve immediately with warm tortillas or crusty bread to mop up the sauce if desired.

Leftovers: Store shrimp, rice and beans separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the shrimp.