Mexico City Shrimp with Chipotle Mojo
- ACTIVE: 30 MIN
- TOTAL TIME: 1 HR 10 MIN
- SERVINGS: 6
Chef Rick Bayless roasts garlic in oil, then spikes it with chipotle and lime so the sauce is tangy, spicy and smoky—terrific on sautéed shrimp.
- 2 heads of garlic (about 26 cloves), peeled and cloves crushed
- 1 1/2 cups extra-virgin olive oil
- Kosher salt
- 1/4 cup fresh lime juice
- 1 chipotle in adobo sauce, seeded and minced
- 2 pounds medium shrimp—shelled and deveined, tails left intact
- Freshly ground pepper
- Chopped cilantro, for garnish
- Lime wedges, for serving
- Preheat the oven to 325°. In a 4-cup ceramic baking dish, combine the crushed garlic and olive oil with a pinch of salt. Put the dish on a cookie sheet and bake for about 30 minutes, until the garlic is tender and just starting to brown. Stir in the lime juice and bake for about 15 minutes more, until the garlic is golden and very soft. Let the mixture cool slightly.
- Pour the garlic and oil into a small saucepan. Using a fork, mash the garlic against the side of the pan and stir to incorporate the oil; the sauce may look like it has separated. Add the chipotle, season with salt and keep warm.
- In a large skillet, heat 2 tablespoons of the garlicky oil from the mojo until shimmering. Add half of the shrimp and a generous pinch each of salt and pepper and cook over moderately high heat, turning once, until golden and just cooked through, about 3 minutes. Transfer the shrimp to a platter. Repeat with 2 more tablespoons of the garlicky oil and the remaining shrimp. Top the shrimp with more garlic mojo and garnish with chopped cilantro. Serve with lime wedges, passing the remaining garlic mojo at the table.
Crisp, berry-inflected French rosé.
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Congratulations to Mei Lin, winner of Top Chef Season 12.