Chris’ favorite cuisine.
I’m a little skeptical to its appeal since I think all Mexican food is just rice, cheese and beans layered differently.
I was wrong.
This dish lacks all of the above and yet still carries wonderful Mexican flavor.
|You can almost see the amazing flavor.
I saw this recipe on Serious Eats
(great blog) and I was instantly salivating. I hope you like garlic because this is essentially shrimp tossed in a mixture of garlic and oil. That’s what “mojo de ajo” is or as Rick Bayless describes it, liquid gold. I love garlic, so I agree. On his show “Mexico-One Plate at a Time
,” he did an episode where he used it in multiple recipes, including sautéeing vegetables, marinading fish and meats and even as a topping for popcorn
! I will have to try that one day.
This recipe calls for corn tortillas but I decided to give another try at homemade flour tortillas
, something I royally botched a few months ago. I thought to myself, I can read, measure and stir; why can’t I make these darn tortillas correctly? Thankfully, my confidence was restored. I can
read, measure and stir. Phew. And they really are that easy…now that I got it right.
See Daniel. I know what tortillas are.
Tacos De Camarones Al Mojo De Ajo (Sautéed Shrimp Tacos)
Makes 2 servings
- 1/8 cup canola oil
- 1/2 white onion, sliced
- 3/4 pound shrimp, peeled and deveined
- kosher salt
- 2 Tablespoons butter
- 1/2 xx ounce diced jalapeños
- 1 Tablespoon chopped garlic
- 1/4 bunch Italian parsley, stems discarded, leaves chopped
- 8 flour tortillas (recipe found here)
- 1 lime, quartered
- sour cream (optional)
*Pour the canola oil into a large skillet set over high heat. When just starting to smoke, add the onions and stir. Cook until they just start to turn soft, stirring constantly, about one minute. Add the shrimp and cook, stirring occasionally, until the shrimp are mostly pink.
*Add the butter, jalapeños, garlic, and cook, stirring often, until the garlic is very fragrant, about one minute. Season with salt, and cook until the shrimp are completely cooked, about 30 seconds. Turn off the heat, and stir in the parsley.
*Heat a second skillet over medium heat. Follow the instructions on how to make the flour tortillas if using. Otherwise,
add as many tortillas as will fit in one layer, and warm them a few seconds on each side until soft. Set aside and cover with a towel. Repeat until all the tortillas are warm.
*Spoon a little of the shrimp filling into each tortilla. Serve with the lime wedges.