Camarones Al Mojo De Ajo aka Garlic Shrimp

My parents are always culling from Bon Appetite and the same goes when in Mexico. On both of my last visits they made me, what is referred to as, "the defining dish of the Pacific Coast cuisine of Mexico", Camerones al Mojo de Ajo. Or, what we gringos call Garlic Shrimp...

Offer this with the Mexican White Rice recipe (follows). To devein the shrimp while leaving the shells in tact, use kitchen shears or scissors to cut down the center of each shell from the head end of the shrimp towards the tail. Open the shell slightly and remove the vein using the tip of a small, sharp knife.

4 Servings

3/4 cup olive oil

1/2 cup coarsely chopped white onion

3 large garlic cloves, chopped

1 teaspoon fine sea salt

1/2 teaspoon ground black pepper

16 uncooked jumbo shrimp, shells in tact, deveined (about 1 pound)

Puree 1/2 cup oil, onion, garlic, salt, and pepper in blender until almost smooth. Place shrimp in small bowl. Stir in oil mixture. Let shrimp marinate 1 hour.

Heat remaining 1/4 cup oil in heavy large skillet over high heat. Add shrimp with marinade and sauté just until shrimp are opaque in center, about 4 minutes. Divide shrimp and marinade from skillet among 4 plates (over rice) and serve. *As you can tell from the above picture, my parents completely peel their shrimp, which may not be as pretty but, sure are less work when eating.

Mexican White Rice

6 Servings

2 tablespoons canola oil
3 garlic cloves, peeled, halved
3/4 cup finely chopped white onion
1 1/2 cups medium-grain white rice
3 cups hot water 2 large fresh Italian parsley sprigs
1 1/4 teaspoon fine sea salt
2 whole serrano chilies (my Dad used jalepeño chilies which are less hot)

Heat oil in heavy medium saucepan over medium heat. Add garlic; sauté until deep brown, about 3 minutes. Discard garlic. Add onion to saucepan and sauté til tender, about 5 minutes. Add rice; stir 5 minutes. Add 3 cups hot water, parsley, and salt (mixture will sputter). Bring to boil, stirring. Reduce heat to medium low, cover, and simmer until almost all liquid is absorbed, about 15 minutes. Stir rice, then re-cover and continue to simmer until all liquid is absorbed and rice is tender, about 5 minutes longer. Remove from heat; let stand, covered, 10 minutes. Discard parsley (my mom does not); fluff with fork.

Kindness of my parents for feeding me so well while staying with them. Of course, I am now paying for it in P90Xhaustion sweat but, it was well worth it. Muy bueno...XXOO

Also, my father would like me to add the following disclaimer; the above pic of my serving was from a second helping (hangs head in piggy shame) so my plate was muy messy and missing the pièce de résistance, the jalepeño. So gauche...