Camarones Al Mojo De Ajo Recipe

Cook the Rice

In a medium saucepan, bring 2 cups of water to a boil. Add the white rice, cover, reduce heat to low, and simmer for about 18-20 minutes until the rice is cooked and water is absorbed. Fluff with a fork and set aside.

Prepare the Beans

If using canned black beans, drain and rinse them. Heat in a small saucepan over medium heat until warmed through. Season with a pinch of salt if desired.

Prepare the Lettuce and Tomato

In a bowl, combine shredded lettuce and chopped tomato. Toss gently and set aside as a fresh salad.

Sauté the Vegetables

In a large skillet, heat olive oil over medium heat. Add chopped onion and bell pepper, sauté for about 3-4 minutes until they are softened.

Add Garlic

Add minced garlic to the skillet and cook for an additional 1-2 minutes until fragrant, stirring frequently to prevent burning.

Cook the Shrimp

Add the jumbo shrimp to the skillet. Season with salt, black pepper, and lime juice. Cook for about 3-5 minutes until shrimp are pink and opaque, stirring occasionally.

Add Butter and Cilantro

Reduce heat to low and add the stick of butter to the skillet, stirring until melted and combined with the sauce. Stir in chopped cilantro just before serving.

Plate the Dish

On each plate, serve a portion of rice and black beans. Add a generous helping of camarones al mojo de ajo on top. Serve with warm corn tortillas and a side of the fresh salad. Enjoy!