Camarones al Mojo de Ajo (Mexican Shrimp in Garlic Mojo Sauce)

Giant shrimp and baby octopus are cooked in garlic mojo sauce with a touch of pasilla chiles. A delicious recipe that is very easy to make. Serve with white rice, avocado, and a very cold beer.

• Preparation Time: 25 mins
• Cooking Time: 20 mins
• Total Time: 45 mins
• Calories: 660 Calories

Ingredients

• 2 tablespoons white vinegar
• salt and ground black pepper to taste
• 2 limes, juiced
• ½ cup butter, divided
• ½ cup olive oil, divided
• 1 head garlic, cloves peeled
• 12 large jumbo prawns, cleaned
• 2 dried pasilla chile, seeded and sliced

Recipe Instructions

Step 1

Combine 1/4 olive oil, 1/4 cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend until marinade is smooth.

Step 2

Place squid and prawns into a bowl, pour in marinade, and stir until well coated. Cover bowl with plastic wrap and refrigerate for 30 minutes.

Step 3

Heat remaining 1/4 cup olive oil and 1/4 cup butter in a skillet over medium heat and cook chile until fragrant, 1 to 2 minutes. Add squid and shrimp; cook and stir until evenly browned, 10 to 15 minutes per side.