This is a Rick Bayless recipe I found in this month’s Food and Wine and lightly adapted. We had it with saffron rice, corn on the cob, and pinot grigio.
Shrimp in Garlic Mojo
Note: Next time I’ll halve the mojo recipe. This made much more than we needed. It’s in the freezer now. If the garlic oil was good and hot and I’m storing the leftovers in the freezer, I won’t get botulism, right? Also, next time I’ll use 2 chipotles, because it could have used more spice.
1.5 cups extra virgin olive oil
cloves from 2 heads garlic, peeled and smashed
1/4 cup lime juice
1 chipotle pepper in adobo, seeded and minced
2 lbs shrimp, peeled and deveined, tails still on (I used half shrimp and half chicken for the shellfishaphobic in my life)
cilantro and lime wedges for garnish
Preheat oven to 325F. In a small, oven-safe saucepan, combine olive oil, garlic, and a pinch of salt. Place in oven and cook for about 30 minutes, or until just beginning to brown. Add lime juice and cook for another 15 minutes until well-softened and golden.
Remove from oven and add chipotle pepper and a bit more salt and pepper, to taste. Mash it all up until the solids are pretty much a paste. Allow to cool slightly.
In a big skillet (I used cast iron; you may want nonstick if you don’t have a well-seasoned cast iron), add 2 tablespoons of the garlic oil. Cook your protein until it’s done, then spoon more of the garlic mojo before serving, including plenty of the pulp.
Garnish with cilantro and lime wedges if desired. Serve with more of the mojo for dipping/drizzling.