MasterChef's Aaron Sanchez Whips Up Garlic Chipotle Shrimp
Celebrity chef Aaron Sanchez shows how to make his delicious shrimp mojo de ajo. Plus, the MasterChef has inside scoop on cooking for stars like Oscar De La Hoya. Chef reveals that cooking is in his DNA because his mother owned a restaurant in New York City for 30 year. He recommends serving this shrimp over rice or gritz for a balanced dish. Watch!
Ingredients
1 cup of canola oil
12 garlic cloves (peeled)
3 tbsp chopped canned chipotle chiles in adobo sauce
1/4 cup chopped fresh cilantro
Grated zest of 1 lime
1 tsp salt
Instructions
Preheat oven to 300 degrees Fahrenheit
Pour canola oil into heavy ovenproof medium saucepan and add garlic. Cover pot with foil, put in oven, and cook 45 minutes
Remove pot from oven and let cool to room temperature. Put garlic and now garlic-infused oil in food processor or blender
Add chipotles and sauce, cilantro, lime zest & salt and puree until mixture is very smooth
Store in fridge in tightly covered container for up to 2 weeks or freeze for up to a month
Ingredients
8 jumbo shrimp
1 tbsp olive oil
Kosher salt (to taste)
black pepper (to taste)
2 tbsp fresh garlic (sliced)
2 tbsp olive oil
6 oz chicken stock
1 tbsp "garlic-chipotle love"
1 tbsp butter
1 lemon (cut into wedges)
1 tsp chives (minced)
Instructions
In sauté pan, heat 2 tablespoons olive oil with fresh sliced garlic. Stir and sauté until garlic is a golden brown
Peel and devein shrimp, pat dry with paper towel and season with salt & pepper. Add to pan with garlic and cook on each side until slightly pink
Add chicken stock and reduce to above 3/4 volume. Then add "garlic-chipotle love" to pan and stir. Add butter & salt and stir thoroughly
Serve warm and garnish the plate with lemon & chives