Quick-Fried Shrimp with Sweet Toasty Garlic (Camarones al Mojo de Ajo)

Page 258

Cuisine: Mexican | Course Type: Main Courses

(1 review)

Tags:

Recipe Review

Even when the mojo de ago is rushed (as it was when I had remembered at the last possible moment the shrimp I had defrosted and when I wanted to use some dried minced garlic which came in a Penzey's gift box), this is so good and so simple to do that it's becoming a regular way to do shrimp. The garlic oil chile mixture can hang out in the fridge for a couple of weeks (so the recipe says--mine is always used in short order) and is delicious in all sorts of dishes.

(0) useful  

Comments

Login or register to add your own comments.