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

"Giant shrimp and child octopus are cooked in garlic mojo sauce with a hint of pasilla chiles. A delicious recipe that is very clean to make. Serve with white rice, avocado, and a very cold beer."

Ingredients :

• half of cup olive oil, divided
• half of 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 infant squid, our bodies sliced crosswise into half of rings, big tentacles halved
• 12 big jumbo prawns, cleaned
• 2 dried pasilla chile, seeded and sliced

Instructions :

Prep : 25M	Cook : 4M	Ready in : 1H15M

• Combine 1/four olive oil, 1/four cup of butter, garlic, lime juice, vinegar, salt, and pepper in a blender; blend till marinade is easy.
• Place squid and prawns right into a bowl, pour in marinade, and stir till properly lined. Cover bowl with plastic wrap and refrigerate for 30 minutes.
• Heat remaining 1/four cup olive oil and 1/4 cup butter in a skillet over medium heat and prepare dinner chile till aromatic, 1 to two minutes. Add squid and shrimp; cook dinner and stir until lightly browned, 10 to fifteen mins according to side.

Notes :

• Watch the recipe video in Spanish on my weblog: Gaby Cervello

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