Camarones Al Mojo De Ajo (mexican Shrimp In Garlic Mojo Sauce)

Categories / College Inn Broths And Stocks

Ingredients

• 1/2 cup olive oil, divided
• 1/2 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

1. 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.
2. 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.
3. 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.

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