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Camarones al Mojo de Ajo (Mexican Shrimp in Garlic Mojo Sauce)

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"Giant shrimp and baby octopus are cooked in garlic mojo 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."
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Ingredients

1 h 15 m servings 660 cals
Original recipe yields 4 servings

Directions

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  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.

Footnotes

  • Cook's Note:
  • Watch the recipe video in Spanish on my blog: Gaby Cervello

Nutrition Facts


Per Serving: 660 calories; 53.1 g fat; 7.1 g carbohydrates; 39.3 g protein; 125 mg cholesterol; 282 mg sodium. Full nutrition

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