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Recipes Main Course Shellfish
Recipes Main Course Shellfish
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| Servings: | 4 |
| Author Notes: | Literally translated from the Spanish, mojo de ajo means "gravy of garlic." I just think of it as "delicious," and order it every time I see it on a menu. I've tried the bottled mojo marinade, but it's salty and has too many artificial ingredients for my taste. It's easier -- and cheaper -- to make it from scratch. |
| Ingredients: |
2 tablespoons unsalted butter, divided
1 pound shrimp , rinsed, shelled, and deveined 6 cloves garlic, minced juice of 1 lemon 1/4 teaspoon oregano 1/2 teaspoon garlic flavored Tabasco® sauce 1 tablespoon finely chopped cilantro leaves 1 pinch of salt 1 pinch of freshly ground black pepper |
| Instructions: |
Preheat the oven to 450°F.
Prepare a shallow pan or ovenproof baking dish by greasing it with some of the unsalted butter. Lay shrimp in one layer on the bottom of the baking dish. In a small bowl, mix the garlic, lemon juice, oregano, Tabasco®, cilantro, salt and pepper. Pour this mixture over the shrimp in the dish. Dot with the remaining butter. Place the baking dish in the oven and cook for about 5 minutes, or until the shrimp turn pink and opaque. Serve immediately with French bread for sopping up the leftover juices. |
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