12907 Bacon-Wrapped Garlic Shrimp Serves 8 (2 shrimp per person) Wed Aug 06 08:10:36 -0700 2008 Wed Feb 04 06:32:53 -0800 2009 Licensed http://www.chow.com/recipes/12907 Wed, 04 Feb 2009 14:32:53 GMT Mojo de ajo is a classic seafood preparation found throughout Mexico; it is a specialty in Oaxacan coastal cities, such as Puerto Ángel and Ixtapa. It can be made with any type of seafood, fish fil-lets or shrimp being most popular. The shrimp are wrapped with bacon to prevent the garlic paste from leaking out as well as to add a smoky flavor.

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  • Combine the allspice, garlic, parsley leaves, olive oil, Worcestershire sauce, pepper, and salt in a food processor. Pulse well to form a paste. Reserve.
  • Place about 1 teaspoon [5 mL] of the garlic paste evenly inside the slit of each shrimp. Wrap each stuffed shrimp tightly with a strip of cooked bacon, securing each end with toothpicks. Reserve.
  • Sauté the shrimp over medium heat in the vegetable oil for about 3 minutes per side. Remove the shrimp to a warm plate.
  • Add any remaining garlic paste to the skillet and deglaze with the stock and lime juice. Cook for 4 to 5 minutes more.
  • Remove the skillet from the heat and add the chipotle chiles, the chopped parsley, and the butter. Swirl the skillet off the heat to incorporate the butter.
  • Serve 2 shrimp per person on a warmed plate, topped with garlic sauce. Garnish with parsley leaves.
    • ]]>     http://www.chow.com Arthur L. Meyer 50 Main 16 jumbo shrimp, heads on, shells removed, tails slit lengthwise across the back for stuffing

    ]]>     ½ teaspoon [3 mL] ground allspice

    ]]>     ½ cup [60 mL] garlic cloves, peeled, whole

    ]]>     ⅓ cup [80 mL] parsley leaves

    ]]>     1 tablespoon [15 mL] olive oil

    ]]>     1 tablespoon [15 mL] Worcestershire sauce

    ]]>     1 teaspoon [5 mL] ground black pepper

    ]]>     1 teaspoon [5 mL] salt

    ]]>     16 strips bacon, cooked until almost done, pliable but not crisp, blotted on paper towels

    ]]>     3 tablespoons [45 mL] vegetable oil

    ]]>     ½ cup [120 mL] rich chicken stock

    ]]>     Juice of 1 lime

    ]]>     1 tablespoon [15 mL] chipotle chiles in adobo, drained and minced

    ]]>     1 tablespoon [15 mL] parsley, chopped

    ]]>     ¼ cup [60 mL] butter, cut into ½-inch [1-cm] cubes, chilled

    ]]>     Parsley leaves, for garnish

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