Skip to main content

Mexican-Style Garlic Shrimp

Support Provided By

Shrimp is one of the most delicious protein delivery vehicles around, but it's so prone to overcooking. This recipe from KCET show Cook's Country solves the problem with two methods: don't leave the shrimp in the pan too long, and don't drown them in oil. Cooking the garlic first yields two products, garlic oil and garlic paste, both of which are used in the recipe. So feel free to set the table with toothbrushes. Enjoy!

Photo courtesy Cook's Country
Photo courtesy Cook's Country

Mexican-Style Garlic Shrimp
Serves 4
16 garlic cloves, peeled and halved, plus 4 cloves, minced
1/4 cup olive oil
2 pounds extra-large shrimp, peeled and deveined (Buy extra-large shrimp -- 21 to 25 per pound)
Salt and pepper
1 1/2 teaspoons grated lime zest from 2 limes
3 tablespoons fresh lime juice from 2 limes
2 tablespoons unsalted butter
2 jalapeño chiles, seeded and minced
2 tablespoons finely chopped fresh cilantro leaves

Heat halved garlic cloves and oil in small saucepan over medium-high heat until bubbles begin to form. Reduce heat to low and cook, stirring occasionally, until garlic is softened, 12 to 15 minutes. Strain garlic, reserving oil. Use side of chef's knife to mash garlic into fine paste. (Garlic paste and oil can be refrigerated separately for up to 1 day.)

Pat shrimp dry with paper towels and season with salt and pepper. Heat reserved garlic oil in large skillet over medium heat until shimmering. Cook shrimp, covered, stirring occasionally, until cooked through, 3 to 5 minutes. Transfer shrimp to plate and tent with foil.

Reduce heat to medium-low. Add lime juice to empty skillet and whisk in butter and garlic paste until smooth. Add cooked shrimp, minced garlic, lime zest, jalapeños, and cilantro to pan and toss to coat. Season with salt and pepper. Serve.

Support Provided By
Read More
A black and white photo of an adult dressed as the easter bunny with a giant costumed head, holding a little girl on their left who gives it a kiss on the cheek and, with his right arm, holding a little boy who brings his hands to his eyes as though wiping away tears.

Behold the Bunnies and Bonnets of L.A.'s Past Easter Celebrations

The onset of the spring season heralds the arrival of fragrant flowers in bloom — and all the critters that enjoy them, including the Easter bunny and families who anticipate his arrival with egg hunts, parades and questionable fashion choices.
A black and white image of an elephant holding a broom with its trunk. A man is seen near the elephant, walking towards the animal.

Lions and Tigers and Cameras! How the Movies Gave Los Angeles a Zoo

The early days of the movies in Los Angeles inadvertently allowed visitors to experience the largest collection of animals in the western United States. When animals weren't appearing in a movie, they were rented out to other film companies, performed for studio visitors, or in the case of filmmaker William Selig's collection — an opportunity to create one of Los Angeles' first zoos.
A vertical, black and white portrait of a blonde woman wearing a sparkly four-leaf clover costume as she holds her arms out and extends a leg as though in a curtsy.

Irish for a Day: L.A.'s History of 'Going Green' on St. Patrick's Day

Whether it was a parade, dance, tea party, home celebration or just enjoying a good ol' wee dram of whisky, here's a photo essay of how Los Angeles donned its green apparel to celebrate St. Patrick's Day and embrace the luck o' the Irish over the years.