Camarones al Mojo de Ajo
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!
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.