camarones al mojo de ajo mexican shrimp in garlic mojo sauce

Prawn

Camarones al Mojo de Ajo Mexican Shrimp in Garlic Mojo Sauce

These camarones al mojo de ajo are giant shrimp and baby octopus cooked in a garlic 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.

Ingredients

½ cup olive oil, divided
½ cup butter, divided
1 head garlic, cloves peeled
2 limes, juiced
2 tablespoons white vinegar
salt and ground black pepper to taste
2 pounds cleaned baby squid, bodies sliced crosswise into 1/2 rings, large tentacles halved
12 large jumbo prawns, cleaned
2 dried pasilla chile, seeded and sliced

Directions

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.
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.
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.