When I was a child my family would make the annual Alaskan pilgrimage to a warmer climate for a few weeks. Our usual destination was Zihuatanejo, Mexico and while we were there we’d often take day trips to the little fishing village of Barra de Potosí. I’ve heard that the beautifully expansive beach of Playa Blanca is beginning to be developed now but back in the 90s there were only one or two little beach bars right on the water. After an arduous journey that involved a tightly packed Volkswagen bus and a bumpy ride in the back of a pickup truck, we’d arrive at the tranquil locale. We’d settle in at an enramada where each of us would claim a hammock and relax in the warm ocean breeze. Besides plenty of cervezas, Frescas and fresh coconut water we’d order their specialty Camarones al Mojo de Ajo. If you do it right the garlic in this recipe will take on a sweet toasted flavor and it’s fun to leave the shell on as you cook them so that you can suck the garlic sauce off of your fingers later.
¡Buen apetito!
Ingredients
For Marinade:
- 1 Tbsp fresh lime juice
- 1 tsp fresh ground black pepper
- 1 tsp white vinegar
- 1/2 tsp salt
For Cooking:
- 1 lb of shrimp
- 4-5 large cloves of garlic, minced
- 1 Tbsp butter
- 1 Tbsp olive oil
- Cayenne to taste
- 1/4 tsp sweet paprika
- Lime wedge to finish
Instructions
- Begin by combining the ingredients for the marinade in a large bowl with the shrimp. I like using shrimp that are deveined but still have the shell on, as it is fun to peel them as you eat them.
- Marinate in the fridge for 1 hour.
- Once the shrimp are done marinating, put a heavy bottomed skillet on medium-high heat on the stove.
- While the skillet is heating up chop up your garlic and have it ready to go.
- When the skillet is heated up you'll want to work in 2-3 batches so that the skillet stays hot and doesn't get overcrowded.
- This whole process is very fast so you'll want to have everything you need close at hand.
- Combine the butter and the oil in the skillet. Once the butter is bubbling (which should be immediately) throw in your shrimp and cook for about a minute and a half.
- If you are doing two batches add half of the garlic after 1.5 minutes.
- Cook for another 1.5 minutes, but keep an eye on the garlic so it toasts but does not burn.
- Sprinkle on the paprika, a pinch of salt, and the cayenne (the amount of cayenne depends on how spicy you want it).
- Just before the shrimp are done cooking finish with a squeeze of lime over the top.
- Serve on a large platter accompanied with Mexican rice and beans.
We are both born and raised in Alaska, land of the midnight sun and fishing at 2am. We love to find new ways to use fresh ingredients or put a modern spin on an old Alaskan classic. We hope you will enjoy tasting Alaska.