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Top Rated Mojo de Ajo Recipes

Shrimp
For me, a bounty of fresh shrimp, simple as it sounds, is one of the most conflict-inducing bare canvases of the kitchen. I tend to overcomplicate it. Mexican cuisine, however, seems to have struck the perfect balance: A quick blast in hot oil with plenty of garlic to bring out the shrimp’s savory characteristics and complement its brininess. Best of all, this recipe is fast, easy, and can be served as an hors d’oeuvre, appetizer, on top of a salad, or as main course with rice or tossed with pasta. They also make killer tacos.
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Lanny Lancarte, II, Lanny's Alta Cocina Mexicana, Fort Worth, Texas, Southern Living JULY 2007
Prep: 10 min., Cook: 5 min., Cool: 5 min., Stand: 5 min. Guajillo [gwah-HEE-yoh] chiles are dried peppers with a bright tangy taste and kick of heat. Find them at grocery stores and supercenters alongside other Hispanic ingredients. Cook the chiles in hot oil for just seconds to mellow out the flavor and for easy crumbling. Don't let the 3/4 cup minced garlic scare you away. The flavor smooths out as it cooks.This recipe goes with Pasta Mexicana, Shrimp Mojo de Ajo
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Lanny Lancarte, II, Lanny's Alta Cocina Mexicana, Fort Worth, Texas, Southern Living JULY 2007
Prep: 20 min., Stand/Soak: 30 min., Grill: 4 min.
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Bill Echols
This garlic sauce is made with chipotle peppers, olive oil, lime juice, and, of course, plenty of garlic!
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Cheryl Alters Jamison and Bill Jamison, Cooking Light JANUARY 2005
The name of this recipe, translated from Spanish, is "Chicken with Garlic Sauce." A squeeze of lime juice brightens its flavor.
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GG #3
Spanish & Delicious!
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Adapted from Steve Johnson
While in Costa Rica, Boston chef Steve Johnson was inspired to make fish cakes from leftover red snapper and boiled yuca. The combination takes clever advantage of the vegetable's starchy character, which binds the cakes together while allowing the flavor of the snapper to come through cleanly. We prefer to use frozen yuca, which has a better consistency and is easier to prepare.
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davinandkennard
Garlic shrimp for the George Foreman Grill. Delicious, but be careful with the timing.
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Jess Kapadia
For me, a bounty of fresh shrimp, simple as it sounds, is one of the most conflict-inducing bare canvases of the kitchen. I tend to overcomplicate it. Mexican cuisine, however, seems to have struck the perfect balance: A quick blast in hot oil with plenty of garlic to bring out the shrimp’s savory characteristics and complement its brininess. Best of all, this recipe is fast, easy, and can be served as an hors d’oeuvre, appetizer, on top of a salad, or as main course with rice or tossed with pasta. They also make killer tacos.
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eCuisine.org
Ingredients Skinless fillets of any Mild white fish Flour Clarified butter A LOT of garlic) Juice of one lime Additional lime wedgesPreparing: Yield: 1 Batch Use only Clarified butter (don't think of using margarine) Dust the fillets lightly with ...
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msloyola
This is really delicious. I made it today and I plan to make it in the future. No picture, sorry. I will take one the next time I make it. I had guests over.
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MarraMamba
The use of fried garlic in this makes it different and garlic lovers should love it. Her suggestion of substituting fish sounds good too. Haven't tried it yet but had to post it for safekeeping From the Austin restaurant.
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