“Camarones al mojo de ajo” is a Mexican recipe most commonly prepare in cities near by the sea, every place has its own way to prepare this dish, but the ingredients that are a must to have is garlic and butter, some people add white wine, others orange juice, I usually do them the way my dad used to do them, he used to love this recipe and he even used to prepare the butter in advance, so I took my dad’s recipe and put my own touch.
I really hope you like this recipe because as you probably know by now, I do not complicate my existence by cooking elaborate food, unless I fancy very much an specific Mexican dish, then I do not mind spending some hours in the kitchen, so this recipe is very easy and quick to cook, the combination of butter, garlic, lemon, salt, pepper and guajillo chilli give this dish a very sophisticated flavour that you can enjoy with some corn tortillas and scoop the juices with a spoon or simply have them with a big piece of sourdough bread and get the bread to absorb all the yummy juices.
Prep 10 min
Cook 10 min
- 150 gr large prawns cleaned and peeled
- A small knob of butter or 1 tbsp
- 2 tbsp olive oil
- 3 cloves of fresh crashed garlic
- Salt to taste
- Pepper to taste
- 1/4 of one dried guajillo chilli cut in thinly strips
- 1 small fresh jalapeño pepper minced
- Chopped coriander to taste
- Juice of one lemon
With a sharp knife make an incision on each prawn, start on the top end all the way to the other end, make sure you do not cut them in half. Leave them aside.
Melt the butter on a frying pan at medium heat, while it’s melting add the olive oil, so the butter doesn’t burn.
Once the butter has turn brown add the garlic and cook for a minute, as soon it goes a bit brown add the prawns and guajillo strips, cook for about one or two min on each side.
Add salt and pepper to taste and just before turning the heat off add the juice of the lemon.
Take away from the heat and serve in a clay dish.
Garnish them with chopped coriander and fresh minced jalapeño pepper.
Enjoy them as Mexicans do with some Mexican tomato rice, refried beans, warm corn tortillas and a very cold lager! Or just simply eat them with sourdough bread and a nice chilled glass of white wine.