Camarones Al Mojo De Ajo: A Taste of Sunshine from Fonda San Miguel

There are some dishes that transport you, that instantly conjure a specific time and place. For me, Fonda San Miguel’s Camarones Al Mojo De Ajo is one of those dishes. I remember my first visit to the legendary Austin restaurant, the vibrant bougainvillea spilling over adobe walls, the air thick with the intoxicating aroma of chilies and warm masa. When the platito of plump shrimp arrived, shimmering in a pool of fragrant garlic-infused oil, crowned with crispy fried garlic shards, it was a revelation. It wasn’t just food; it was an experience – a burst of citrusy, garlicky, pure sunshine on a plate, a testament to the magic that happens when simple ingredients are treated with respect and passion.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6
• Yield: 6 appetizer or light main course servings
• Dietary Type: Dairy-Free (if butter is substituted with oil), Gluten-Free

Ingredients

This recipe celebrates the pure, unadulterated flavors of fresh shrimp and glorious garlic. The magic lies in its simplicity, so sourcing high-quality ingredients is key.

For the Fried Garlic:

• 1 cup vegetable oil
• ½ cup minced garlic

For the Shrimp:

• ¼ cup butter
• 3 garlic cloves, thinly sliced
• ⅓ cup olive oil
• 36 raw shrimp, peeled and deveined (21-25 count size is ideal for a satisfying bite)

For Garnish:

• Chopped fresh parsley leaves

Equipment Needed

You won’t need a vast array of specialized gadgets for this recipe, but a few key pieces will ensure success:

• A heavy, 10-inch skillet (cast iron or a sturdy stainless steel pan works best for even heat distribution)
• A slotted spoon
• A fine-mesh strainer
• A small saucepan
• A nonreactive skillet or sauté pan (stainless steel or ceramic are excellent choices)
• Paper towels
• 6 dinner plates for serving

Instructions

Crafting these exquisite Camarones Al Mojo De Ajo is a straightforward process that yields incredibly flavorful results. Pay close attention to the garlic – it’s the star here, and patience is rewarded with its sweet, nutty depth.

1. Prepare the Fried Garlic: In your heavy, 10-inch skillet, heat the vegetable oil over high heat until it’s shimmering but not smoking. This initial high heat is crucial for achieving crispiness.
2. Fry the Garlic: Carefully add the minced garlic to the hot oil. Immediately reduce the heat to medium-low. This is a critical step; you want the garlic to gently toast and turn golden brown, not burn and become bitter.
3. Cook the Fried Garlic: Cook for 10 to 15 minutes, stirring often to ensure even browning. Keep a watchful eye – the garlic can go from perfectly golden to burnt in mere seconds.
4. Drain the Fried Garlic: Once the garlic is a beautiful golden brown, remove it from the oil with a slotted spoon.
5. Strain and Drain: Strain the garlic through a fine strainer to remove any residual oil. Drain the fried garlic on paper towels to ensure it’s as crisp as possible. Set this precious garnish aside.
6. Infuse the Butter: In a small saucepan, melt the butter over medium heat.
7. Gently Warm the Sliced Garlic: Add the thinly sliced garlic cloves to the melted butter. Reduce the heat to low and keep the garlic warm on top of the stove. The goal here is to infuse the butter with garlic flavor without browning the sliced garlic. It should remain pale and tender.
8. Sauté the Shrimp: In a nonreactive skillet or sauté pan, heat the olive oil over medium-high heat.
9. Cook the Shrimp: Once the olive oil is hot, add the peeled and deveined shrimp. Sauté the shrimp until they curl and turn pink, which should take approximately 4 to 5 minutes. Overcooking will result in tough shrimp, so be diligent with your timing.
10. Assemble and Serve: Divide the sautéed shrimp among 6 dinner plates. Spoon the warm garlic-butter sauce (including the tender, infused sliced garlic) over each serving of shrimp.
11. Garnish: Sprinkle generously with the prepared fried garlic and the chopped fresh parsley leaves.
12. Serve Immediately: Serve the Camarones Al Mojo De Ajo with Arroz Blanco (white rice) to soak up all that incredible garlic-infused sauce.

Expert Tips & Tricks

• Garlic is King: The success of this dish hinges on the garlic. For the fried garlic, it’s essential to use medium-low heat after the initial oil heating to ensure it fries evenly and doesn’t burn. Keep it moving! For the sliced garlic in the butter, the goal is infusion, not browning. A gentle warmth is all that’s needed.
• Shrimp Perfection: Don’t overcrowd the pan when sautéing the shrimp. Cook them in batches if necessary to ensure they sear rather than steam. This will give you the best texture. The 21-25 count shrimp are ideal as they cook quickly and are a satisfying size for each bite.
• Butter or Oil? While the recipe calls for butter, if you’re aiming for a dairy-free dish, you can substitute the butter with an equal amount of good quality olive oil for the garlic infusion. The olive oil in the sauté pan is already a key component, so this substitution will maintain a similar flavor profile.
• Arroz Blanco is Essential: Don’t underestimate the power of a simple side of white rice. It’s the perfect vehicle to capture every last drop of the exquisite garlic sauce. A fluffy, slightly sticky long-grain white rice is ideal.

Serving & Storage Suggestions

Camarones Al Mojo De Ajo is best enjoyed immediately after preparation, when the shrimp are tender and the garlic is at its most fragrant and crisp. Arrange the shrimp artfully on individual plates, ensuring each serving gets a generous drizzle of the garlic-infused butter and oil, along with a sprinkle of both the fried garlic and fresh parsley.

Leftovers, though rare, can be stored. Refrigerate any uneaten shrimp and sauce in an airtight container for up to 1-2 days. To reheat, gently warm the shrimp and sauce over low heat on the stovetop. Be careful not to overcook the shrimp, as they can become tough. You may wish to crisp up the fried garlic separately in a dry pan for a few moments before garnishing the reheated dish.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	552.3 kcal
Calories from Fat		92%
Total Fat	56.7 g	87%
Saturated Fat	11.3 g	56%
Cholesterol	75.1 mg	25%
Sodium	110.2 mg	4%
Total Carbohydrate	4.6 g	1%
Dietary Fiber	0.3 g	1%
Sugars	0.1 g	0%
Protein	8.2 g	16%

Note: Nutritional values are estimates and can vary based on specific ingredients and preparation methods.

Variations & Substitutions

While the classic Camarones Al Mojo De Ajo is perfection in its simplicity, here are a few ways to adapt this delightful dish:

• Seafood Medley: For a more substantial dish, consider adding some sea scallops or calamari rings to the pan alongside the shrimp. Ensure they are added and cooked in stages according to their individual cooking times to avoid overcooking any component.
• Spicy Kick: If you enjoy a touch of heat, add a pinch of red pepper flakes to the olive oil as it heats up before sautéing the shrimp. You could also add a finely minced serrano or jalapeño pepper along with the sliced garlic in the butter for a more integrated spice.
• Citrus Brightness: A gentle squeeze of fresh lime or lemon juice over the finished dish just before serving can add an extra layer of brightness that beautifully complements the richness of the garlic and shrimp.

FAQs

Q: What makes the fried garlic different from regular minced garlic in this recipe?
A: Fried garlic develops a wonderfully crispy texture and a deeper, nuttier flavor profile that adds a delightful textural contrast and an intense garlicky punch to the dish.

Q: Can I use pre-peeled and deveined shrimp?
A: Yes, pre-peeled and deveined shrimp are a convenient option. Just ensure they are of good quality and have been properly thawed if frozen.

Q: How do I know if the shrimp is cooked through?
A: Shrimp are cooked when they turn opaque, curl into a C-shape, and their tails are pinkish-red. Overcooked shrimp will form a tight O-shape and become rubbery.

Q: What is “Arroz Blanco”?
A: Arroz Blanco simply means “white rice” in Spanish. It’s typically a plain, fluffy white rice, often long-grain, served as a staple accompaniment to many Latin American dishes to soak up sauces.

Q: Can I make the fried garlic ahead of time?
A: Yes, the fried garlic can be made a day or two in advance and stored in an airtight container at room temperature. This can save you time when preparing the dish.

Final Thoughts

Fonda San Miguel’s Camarones Al Mojo De Ajo is more than just a recipe; it’s an invitation to savor the vibrant flavors of Mexico. It’s a dish that speaks of warmth, conviviality, and the sheer joy of well-executed, honest cooking. Whether you’re serving it as an appetizer to impress guests or as a light, flavorful main course, I encourage you to embrace the magic of garlic and let this dish transport you to sun-drenched patios and bustling kitchens. I often pair this with a crisp, cold Mexican lager or a bright, un-oaked white wine. Give it a try, and I promise, your taste buds will thank you.