Mexican-Style Garlic Shrimp

From Cook's Country | June/July 2008

Why this recipe works:

Garlic shrimp recipes seem easy—they include just shrimp, oil, garlic, and seasonings—but often feature rubbery shrimp floating in a greasy, bland sauce. We set out to create a Mexican-Style Garlic Shrimp recipe that was as good as we knew it could be. To reduce greasiness, we scaled back the… read more

Garlic shrimp recipes seem easy—they include just shrimp, oil, garlic, and seasonings—but often feature rubbery shrimp floating in a greasy, bland sauce. We set out to create a Mexican-Style Garlic Shrimp recipe that was as good as we knew it could be. To reduce greasiness, we scaled back the olive oil in our garlic shrimp recipe. For a sweet, nutty foundation of garlic flavor, we poached 16 halved garlic cloves in oil to soften them and infuse the oil with garlic flavor. We then removed the softened cloves and mashed them into a paste, which we added to the shrimp at the end of cooking. We used the infused oil to cook the shrimp. Lime juice, lime zest, and fresh cilantro added at the end of cooking contributed brightness, while chopped jalapeño and four cloves of minced raw garlic gave the sauce a spicy bite—as well as another layer of garlic flavor.

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Serves 4

Buy extra-large shrimp (21 to 25 per pound) for this recipe.

Ingredients

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