Mexico City Shrimp with Chipotle Mojo

Name: Mexico City Shrimp with Chipotle Mojo
Total time: 70 min
Ingredients: 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

5.0

(3,867)

2 Reviews

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.

By

Rick Bayless

Updated on March 8, 2017

Mexico City Shrimp with Chipotle Mojo — Photo: © Con Poulos

Active Time:

30 mins

Total Time:

1 hrs 10 mins

Yield:

6

Ingredients

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

Directions

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.

Make Ahead

The garlic mojo can be refrigerated for up to 1 week. Reheat gently before using.

Serve With

White rice or crusty bread.

Suggested Pairing

Crisp, berry-inflected French rosé.