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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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Camarones al mojo de ajo is a favorite Mexican dish. Here, instead of swimming in butter, it swims in a flavorful sauce. 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 |
Directions:
1. Boil first 4 ingredients until liquid is reduced to 3/4 cup, approximately 25 minutes. Strain. Set aside.
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.
3. Per serving: calories, 150; fat, 4 g; sodium, 591 mg; cholesterol, 142 mg Nutritional analysis provided by Bon Appétit
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