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Fonda San Miguels Camarones Al

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Ingredients

Adjust Servings:
1/4 cup butter
3 garlic cloves, thinly sliced
1/3 cup olive oil
36 raw shrimp, peeled and deveined (21 - 25 count)
chopped fresh parsley leaves (to garnish)
1 cup vegetable oil
1/2 cup minced garlic

Nutritional information

552.3
Calories
510 g
Calories From Fat
56.7 g
Total Fat
11.3 g
Saturated Fat
75.1 mg
Cholesterol
110.2 mg
Sodium
4.6 g
Carbs
0.3 g
Dietary Fiber
0.1 g
Sugars
8.2 g
Protein
108g
Serving Size

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Fonda San Miguels Camarones Al

Features:
  • Gluten Free
Cuisine:

I like the fried garlic idea. I did use cilantro instead of parsley for garnish. I also added the garlic butter to the shrimp in the skillet, and added a splash of Salsa Valentina. Thanks for the great recipe! Made for Zaar Tag.

  • 65 min
  • Serves 6
  • Easy

Ingredients

Directions

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Fonda San Miguel’s Camarones Al Mojo De Ajo, The use of fried garlic in this makes it different and garlic lovers should love it Her suggestion of substituting fish sounds good too Haven’t tried it yet but had to post it for safekeeping From the Austin restaurant , I like the fried garlic idea I did use cilantro instead of parsley for garnish I also added the garlic butter to the shrimp in the skillet, and added a splash of Salsa Valentina Thanks for the great recipe! Made for Zaar Tag , I like the fried garlic idea I did use cilantro instead of parsley for garnish I also added the garlic butter to the shrimp in the skillet, and added a splash of Salsa Valentina Thanks for the great recipe! Made for Zaar Tag


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Steps

1
Done

Prepare the Fried Garlic:

2
Done

in a Heavy, 10-Inch Skillet, Heat the Oil Over High Heat Until the Oil Is Shimmering but not Smoking. Add Garlic, Reduce Heat to Medium-Low, and Cook 10 to 15 Minutes, or Until Golden Brown, Stirring Often. (be Careful not to Burn It.) Remove Garlic from the Oil With a Slotted Spoon, Strain Through a Fine Strainer, and Drain on Paper Towels.

3
Done

Shrimp:

4
Done

in a Small Saucepan, Melt the Butter Over Medium Heat; Add the Sliced Garlic, Reduce Heat to Low, and Keep Warm on Top of the Stove. Do not Brown the Garlic. in a Nonreactive Skillet or Saute Pan, Heat the Olive Oil Over Medium-High Heat and Saute the Shrimp Until They Curl and Turn Pink, About 4 to 5 Minutes. Divide the Shrimp Among 6 Dinner Plates and Spoon the Warm Garlic-Butter Sauce Over Each Serving. Sprinkle With Fried Garlic and Chopped Parsley. Serve With Arroz Blanco. Serves 6.

5
Done

Variation: Substitute 6 6- to 7-Ounce Fillets of a Firm Fish (such as Redfish, Drum, or Tilapia). Broil, Grill, or Saut; the Fish and Proceed as Directed.

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Mitchell Gillespie

Spice whisperer known for her bold and aromatic dishes that pack a flavorful punch.

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