Camarones al mojo de ajo is a favorite Mexican dish. Here, instead of swimming in butter, it swims in a flavorful sauce.
Recipe information
Yield
Makes 2 servings
Ingredients
1 1/2 cups clam juice
1 onion slice
1 tablespoon tomato paste
1/4 teaspoon dried oregano, crumbled
1 teaspoon olive oil
1/2 pound large uncooked shrimp, peeled and deveined
2 large garlic cloves, minced
2 tablespoons dry white wine
Preparation
Step 1
Boil first 4 ingredients until liquid is reduced to 3/4 cup, approximately 25 minutes. Strain. Set aside.
Step 2
Heat oil in heavy medium skillet over medium-high heat. Add shrimp and half of garlic and sauté until shrimp are almost cooked through, about 3 minutes. Remove shrimp from skillet. Add remaining garlic and wine to skillet and boil until reduced to glaze, about 2 minutes. Stir in clam juice mixture and boil until reduced to thin sauce consistency, about 4 minutes. Return shrimp to skillet and return to boil. Season with pepper and serve immediately.
Nutrition Per Serving
Per serving: calories
150; fat
4 g; sodium
591 mg; cholesterol
142 mg
#### Nutritional analysis provided by Bon Appétit
