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Cooking seafood at home doesn’t have to be an intimidating activity. Take this recipe for camarones al mojo de ajo, or shrimp in garlic sauce, from Esteban Castillo’s cookbook Chicano Eats. The whole dish comes together in about 15 minutes (and it’s tastier than anything at a fancy restaurant).
“Camarones al mojo de ajo, a traditional Mexican dish similar to Italian shrimp scampi, have everything I love all in one dish: shrimp, butter and tons of garlic!” Castillo writes. “Start by melting the butter and infusing it with black pepper, lemon zest and garlic. After you let it bloom for a bit, add the shrimp with the shell on to make sure the sauce clings to every single crevice. Be sure to serve these shrimp with arroz blanco (white rice) and a few dinner rolls, because this sauce will have you wanting to sop up every last drop!”
From the book Chicano Eats: Recipes from My Mexican-American Kitchen by Esteban Castillo. Copyright © 2020 by Esteban Castillo. Published on June 30, 2020 by Harper Design, an imprint of HarperCollins Publishers. Reprinted by permission.
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