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Shrimp al Mojo de Ajo

Shrimp al Mojo de Ajo

Created by Chef David Garrido

Serves four


  • 12 Texas Gulf shrimp
  • 5 Garlic clove, slice
  • 1/4 cup Brandy
  • 1 Bay leaf
  • 1/2 cup Olive oil
  • 1 quart Spinach
  • 1 cup Tomato, small dice
  • 1/4 cup Olives, Manzanilla
  • 1/4 cup Parsley
  • 1/4 cup Lemon juice
  • Salt to taste


In a sauté pan add olive oil and garlic at low heat without getting any color.

Off the heat add the brandy and return to the stove, carefully it will flame. Cook for two minutes to burn alcohol off or until flame is gone.

Increase the heat to medium and add the shrimp, cook half way.

Add tomato and cook for about 2 minutes. Add the rest of the ingredients and cook for about 3 min or till shrimp is fully cooked.

Season with salt to taste.

Divide shrimp and sauce onto 4 plates.

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