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Restaurants›Mariachis de Jalisco›Camarones De Ajo Recipe

Camarones De Ajo Recipe

Name: Mariachis de Jaliscos CAMARONES DE AJO Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined (16-20 count); 6 pcs garlic cloves, minced; 2 tbsp fresh lime juice; 3 tbsp extra-virgin olive oil; 1 tsp smoked paprika; 1 tsp ground cumin; 1 tsp kosher salt; 1 tsp freshly ground black pepper; 0.25 tsp red pepper flakes (optional); 2 pcs roma tomatoes, quartered (or cherry tomatoes halved); 1 small yellow onion, cut into 1/2-inch wedges; 1 pc red bell pepper, seeded and sliced into 1/2-inch strips; 1 pc green bell pepper, seeded and sliced into 1/2-inch strips; 1 tbsp olive oil (for vegetables); 0.5 tsp kosher salt (for vegetables); 0.25 tsp black pepper (for vegetables); 2 tbsp unsalted butter; 2 tbsp fresh cilantro, chopped; 4 pcs lime wedges; 1 cup canned refried beans; 1 tsp vegetable oil or bacon drippings; 0.25 cup onion, finely chopped; 0.5 tsp salt; 2 tbsp water or chicken stock; 1 cup long-grain white rice, rinsed; 1.75 cup water; 1 tsp olive oil; 0.5 tsp salt; 1 pc ripe avocado (about 7–8 oz); 0.25 cup tomato, finely diced

Inspired by Mariachis de Jalisco

Time45m

Serves2

Grilled shrimp with garlic, tomatoes, onions, & bell peppers, served with refried beans, rice & guacamole.

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Ingredients

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Shrimp & Marinade

1 lb large shrimp, peeled and deveined (16-20 count)

6 pcs Garlic cloves, minced

2 tbsp Fresh lime juice

3 tbsp extra-virgin olive oil

1 tsp Smoked paprika

1 tsp Ground cumin

1 tsp kosher salt

1 tsp freshly ground black pepper

1/4 tsp red pepper flakes (optional)

Vegetable Mix (for grilling)

2 pcs roma tomatoes, quartered (or cherry tomatoes halved)

1 small yellow onion, cut into 1/2-inch wedges

1 pc red bell pepper, seeded and sliced into 1/2-inch strips

1 pc green bell pepper, seeded and sliced into 1/2-inch strips

1 tbsp olive oil (for vegetables)

1/2 tsp kosher salt (for vegetables)

1/4 tsp black pepper (for vegetables)

Finish & Garnish

2 tbsp Unsalted butter

2 tbsp Fresh cilantro, chopped

4 pcs Lime wedges

Refried Beans

1 cup canned refried beans

1 tsp vegetable oil or bacon drippings

1/4 cup Onion, finely chopped

1/2 tsp Celtic sea salt

2 tbsp water or chicken stock

Rice

1 cup long-grain white rice, rinsed

1 3/4 cup water

1 tsp olive oil

1/2 tsp Celtic sea salt

Guacamole

1 pc ripe avocado (about 7–8 oz)

1/4 cup tomato, finely diced

1 tbsp red onion, finely minced

1 tbsp Fresh lime juice

1 tbsp Fresh cilantro, chopped

1/2 tsp kosher salt

1/4 tsp freshly ground black pepper

Method

Shrimp & Marinade

Marinate shrimp

In a bowl combine minced garlic, lime juice, 3 tbsp olive oil, smoked paprika, cumin, 1 tsp salt, 1 tsp black pepper and red pepper flakes. Add the shrimp and toss to coat. Cover and refrigerate for 15–30 minutes (no longer than 1 hour).

If using skewers, thread shrimp onto soaked wooden or metal skewers, leaving a little space between each shrimp so they cook evenly.

Vegetable Mix (for grilling)

Toss tomatoes, onion wedges and bell pepper strips with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper. If using a grill basket or foil packet, arrange vegetables so they cook evenly.

Preheat grill to medium-high (about 400°F / 200°C) or heat a heavy skillet/grill pan over medium-high heat. Oil grates or pan lightly.

Grill vegetables for 6–8 minutes, turning once, until charred in spots and tender. Remove to a plate and keep warm.

Cooking Shrimp

If grilling: place shrimp skewers directly on the preheated grill and cook 2–3 minutes per side until opaque and just firm. If cooking in a skillet: melt 1 tbsp butter and 1 tsp olive oil in a large skillet over medium-high heat, add shrimp in a single layer and cook 1.5–2 minutes per side until opaque.

During the last 30 seconds of cooking, add the grilled vegetables to the grill or skillet to warm and combine flavors with the shrimp.

Transfer shrimp and vegetables to a serving platter, add remaining 1 tbsp butter, toss gently to coat and sprinkle with 2 tbsp chopped cilantro. Serve with lime wedges.

Refried Beans

In a small saucepan heat 1 tsp oil or bacon drippings over medium heat. Add 1/4 cup finely chopped onion and sauté 2–3 minutes until translucent.

Add canned refried beans, 2 tbsp water or stock and 1/2 tsp salt. Stir and cook 3–4 minutes until heated through, thinning with a little more water if necessary. Taste and adjust seasoning.

Keep warm until serving.

Rice

In a medium saucepan heat 1 tsp olive oil over medium heat. Add rinsed rice and stir 1–2 minutes to coat and lightly toast.

Add 1 3/4 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover and simmer 15 minutes. Remove from heat and let stand covered 5 minutes, then fluff with a fork.

Guacamole

Cut avocado in half, remove pit and scoop flesh into a bowl. Mash to desired consistency with a fork.

Stir in 1 tbsp lime juice, 1/4 cup diced tomato, 1 tbsp minced red onion, 1 tbsp chopped cilantro, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust lime or salt as needed. Keep covered until serving to prevent browning.

Plating & Serve

Divide rice and refried beans between two plates (or four small servings). Top with a generous portion of the garlic grilled shrimp and vegetable mix.

Spoon guacamole on the side or in a small ramekin. Garnish shrimp with extra cilantro and serve with lime wedges.

Enjoy hot.