Garlic Shrimp

camarones al mojo de ajo
camarones al mojo de ajo

Garlic Shrimp

By David Calito    ,   , ,

May 3, 2015

0.0 0

Garlic butter, also known as beurre à la bourguignonne, is a compound butter used as a flavouring for Escargots à la bourguignonne. It is also spread on bread or used in shrimp scampi.

  • Prep: 10 mins
  • Cook: 10 mins
  • 10 mins

    10 mins

    20 mins

  • Yields: 6 Servings


2 tablespoons butter

1 1/2 teaspoons minced garlic

1/8 teaspoon chili powder (or to taste)

2 tablespoons white wine or chicken broth

5 tsp lemon juice

1 tablespoon fresh parsley, chopped

1/2 teaspoon salt

500 grams of large shrimp, peeled and deveined


Wash and clean all Ingredients

Mix butter, garlic and chili powder in a refractory glass guy.

Cover and cook in the microwave on high for 1 minute or until butter is melted. Stir in wine or broth, lemon juice, parsley and salt. Add shrimp and stir to mix well with bathing.

Cover and cook in the microwave again at high temperature, of 2 1/2 to 3 1/2 minutes or until shrimp are pink look. Flip them after the first 90 seconds of cooking.

Stir again before serving.

Enjoy it with white rice and lemon juice.


Nutrition Facts

Serving Size1 Serving
Total Fat3g
Saturated Fat1g
Dietary Fiber3g

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