Recipe: Garlicky Buttered Baja Shrimp and Ideas for Leftovers (Mexican)

GARLICKY BUTTERED BAJA SHRIMP
"Known in Mexico as Camarones Al Mojo De Aido, garlic-bathed shrimp are a coastal dish that's a favorite all over the country. I always go to Los Arcos, a restaurant that's been in Tijuana ever since I can remember, to get my fix of this dish, but it is super-easy to pull off at home as well and makes the whole house smell amazing!"



1 pound medium shrimp (15 to 20 count) in the shell, deveined
2 tablespoons unsalted butter
1 tablespoon olive oil
Salt and freshly ground black pepper
1/4 cup minced fresh white onion
8 garlic cloves, minced
3 tablespoons dry white wine
1 tablespoon fresh lime juice
2 tablespoons chopped fresh parsley

Peel the shrimp, keeping the tails intact and reserving the shells.

Heat the butter and olive oil in heavy medium skillet over medium heat. Sprinkle the shrimp with salt and pepper. Saute the shrimp until almost fully cooked, about 3 minutes. Using a slotted spoon, transfer the shrimp to a plate and tent with foil to keep warm.

Add the shrimp shells to the skillet and saute until they turn pink, about 3 minutes. Discard the shells.

Add the onion and garlic and saute until the onion is translucent and the garlic is golden brown, about 6 minutes.

Add the wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Boil for 1 minute.

Stir in the lime juice and parsley, return the shrimp to the pan, and toss to coat with the sauce. Season with salt and pepper, if necessary.

Makes 4 servings

IDEAS FOR LEFTOVERS:

HEARTY BURRITOS:
Spread some refried beans on a warm flour tortilla and fill with garlicky shrimp.

LINGUINI WITH GARLICKY SHRIMP:
Cook linguini in boiling salted water until al dente. Reheat the shrimp and add to the cooked linguini with a little pasta water as needed. Top with chopped fresh cilantro and a drizzle of olive oil.

RICE AND SHRIMP SALAD:
Combine the shrimp with cooked white rice, olive oil, chopped cilantro, chopped scallions (white and green parts), and chopped serrano. Serve at room temperature.

Used by permission to Recipelink.com from Clarkson Potter
Adapted from source: Mexican Made Easy by Marcela Valladolid