Late to the party but what the heck. But eating Camerones al Mojo de Aho for a couple of decades various Mex restaurants and have come up with a version we like at home. I have had it at a couple of places with sliced onions and one even with onions and bell peppers, not our faves.
My research led me to the following:
Peeled deveined tail on shrimps (about a half pound for the 2 of us)
Pile of thickish sliced mushrooms (thicker than using an egg slicer)
4 or 5 goodly sized garlic gloves chopped
about same amount fine minced onion
1/2 lime
butter about 1/4 cup total (I use salted)
EVOO
sea salt, ground pepper, Mexican oregano, ground cumin, ground chipotle (if don't want the chipotle touch of heat, used smoked paprika instead)
In large high sided skillet about 1Tbls EVOO 2 Tbls butter on low, add 3/4 of the garlic rest reserved for later. Key here is garlic on low for depth of flavor, about a half hour to golden. Add the minced onions as garlic just coming golden.
Turn up to med - low add a couple Tbls butter and add mushrooms. Season with a bit of salt and pepper on the shrooms. Toss shrooms occasionally. When shrooms almost done sprinkle with a small amount of Mexican oregano and cumin, final toss and push to the side making room for shrimps. In the open well add a couple more Tbls butter and the remaining garlic. Place shimps in a single layer, lightly salt and pepper and dust with Chipotle. They will be turned only once! When shrimp are mostly orange up the sides but still translucent on top turn them over. Squeeze the lime juice over them, turn off heat. Let finish cooking a minute or so and serve.
Plate the shrimps and their garlic then final toss the shrooms and spread on top. We serve them in ceramic boat thingy. Very very to close to our favorite restaurant version.
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
[ Invalid Attachment ]
