Anybody know how to make Camerones a la Crema? Or a good recipe for Mojo de Ajo?

Question

I am meaning the Mojo de Ajo that has like orange juice or something in it. Not the fried garlic and shrimp. I am looking for the actual sauce. I have Googled and came up with nothing I was looking for. Anyone know??

Answer 1

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

3/4 cup peeled garlic cloves (about 2 large heads)

1 cup good-quality oil, preferably extra-virgin olive oil

Salt

Juice of 1 lime

2 canned chipotle chiles en adobo, seeded and cut into thin strips

2 limes, cut into wedges

2 pounds (about 48) medium-large shrimp, peeled (leaving the last joint and tail intact if you wish)

3 tablespoons chopped fresh cilantro or flat-leaf parsley (optional)

Preparing the mojo de ajo: Either chop the garlic with a sharp knife into 1/8-inch bits or drop the cloves through the feed tube of a food processor with the motor running and process until the pieces are roughly 1/8 inch in size. You should have about 1/2 cup chopped garlic. Scoop into a small (1-quart) saucepan, measure in the oil (you need it all for even cooking) and 1/2 teaspoon salt and set over medium-low heat. Stir occasionally as the mixture comes barely to a simmer (there should be just a hint of movement on the surface of the oil). Adjust the heat to the very lowest possible setting to keep the mixture at that very gentle simmer (bubbles will rise in the pot like sparkling mineral water) and cook, stirring occasionally, until the garlic is a soft, pale golden (the color of light brown sugar), about 30 minutes. The slower the cooking, the sweeter the garlic.

Add the lime juice to the pan and simmer until most of the juice has evaporated or been absorbed into the garlic, about 5 minutes. Stir in the chiles, then taste the mojo de ajo and add a little more salt if you think it needs it. Keep the pan over low heat,so the garlic will be warm when the shrimp are ready. Scoop the lime wedges into a serving bowl and set on the table.

The shrimp: Devein the shrimp if you wish: One by one, lay the shrimp on your work surface, make a shallow incision down the back and pull or scrape out the dark (usually) intestinal tract.

Set a large (12-incu) heavy skillet (preferably nonstick) over medium-high heat and spoon in 1 1/2 tablespoons of the oil (but not any garlic) from the mojo. Add half of the shrimp to the skillet, sprinkle generously with salt and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro or parsley, if you're using it. Scoop the shrimp onto a deep serving platter. Repeat with another 1 1/2 tablespoons of garlicky oil and the remaining shrimp.

When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chiles from the mojo pan, and scatter them over the shrimp. (You may have as much as 1/3 cup of the oil left over, for which you'll be grateful-it's wonderful for sauteing practically anything.) If you're a garlic lover, you're about to have the treat of your life, served with the lime wedges to add sparkle.

http://www.foodnetwork.com/food/recipes/...

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Answer 2

Susan since you did not want the recipe using just butter and garlic I found this one for you. Camarones con crema de champagne ( I translated for you)

Sirve 2 personas

12 camarones jumbo pelados, desvenados (con cabeza)

4 cucharadas de mantequilla  4 tablespoons butter

1 diente de ajo    1clove galic

1 cucharada de harina  1tablespoon flour

½ taza de crema 1/2 cup creme

½ taza de champagne

½ taza de carne de cangrejo natural 1/2 cup crab

1 taza de champignones cortados en rodajas muy finas sofritos en mantequilla  1cup sauteed mushrooms

½ taza de tomatitos cherry sofritos en mantequilla sal y pimienta al gusto 1/2 cup cherry tomatoes salt&peppered

                                        To Prepare

Saute' your shaved garlic in butter and then add your flour until you have a paste.Add your cream and champagne and stir. finally add your crab and mushrooms and chill for 24 hours. Take your shrimp and in a baking dish add your sauce and bake for 12 to 15 minutes at 375* add your cherry tomatoes as a garnish and salt and pepper.

Answer 3

Check out this free cooking E-book, it might have what you're looking for.

Answer 4

Camarones Al Mojo De Ajo

(Shrimp in Garlic Sauce)



Serves 6

3/4 cup butter

3 garlic cloves, thinly sliced

1/3 cup olive oil

36 raw shrimp (21-25 count), peeled and deveined

1/4 cup freshly squeezed orange juice

pinch of red chili flakes, optional

Chopped fresh parsley leaves for garnish

Arroz Blanco (white rice)

Fried Garlic

Makes 1/2 cup

1 cup vegetable oil

3/4 cup minced garlic

Prepare the Fried Garlic. In a heavy, 10-inch skillet, heat the oil over high heat until the oil is shimmering but not smoking. Add garlic, reduce heat to medium-low, and cook 10 to 15 minutes, or until golden brown, stirring often. (Be careful not to burn it.) Remove garlic from the oil with a slotted spoon, strain through a fine strainer, and drain on paper towels.

In a small saucepan, melt the butter over medium heat; add the sliced garlic, red chili flakes and orange juice.  Reduce until slightly thickened.  Then reduce the heat to low, and keep warm on top of the stove. Do not brown the garlic.

In a nonreactive skillet or sauté pan, heat the olive oil over medium-high heat and sauté the shrimp until they curl and turn pink, about 4 to 5 minutes. Divide the shrimp among 6 dinner plates and spoon the warm garlic-butter sauce over each serving. Sprinkle with Fried Garlic and chopped parsley. Serve with Arroz Blanco.

Variation

Substitute six 6- to 7-ounce fillets of a firm fish (such as redfish, drum, or tilapia). Broil, grill, or sauté the fish and proceed as directed.

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Camarones a la Crema:

INGREDIENTS

1 tablespoon extra virgin olive oil

2 serrano peppers, seeded and chopped

1/2 tablespoon hot chili powder

pinch of ground cumin

4 cloves garlic, crushed

1 pound medium shrimp - peeled and deveined

1 pint heavy cream

salt and white pepper to taste

freshly chopped cilantro leaves



Heat olive oil in a large skillet over medium-low heat. Add habanero peppers, and garlic, and fry for a few minutes to release the flavors. Add shrimp, and cook stirring constantly until pink, about 5 minutes. Season with chili powder, cumin, salt and pepper, stirring to evenly coat the shrimp. Stir in the cream, and cook over low heat until heated through, but do not allow to boil.   Garnish with finely chopped cilantro.