Cinco De Mayo recipe: Shrimp Al Mojo de Ajo

A local kitchen store offers weekly cooking classes, and Saturday's theme is Cinco De Mayo.

Toni Haynes, chef and instructor, teaches a variety of cuisines at BergHoff , located at 11063 State Road 54 in Odessa.

Haynes joined ABC Action News to share her recipe for a delicious shrimp dish.

Shrimp Al Mojo de Ajo

1 Tablespoon olive oil
½  Cup finely chopped red onion
1 Teaspoon minced garlic
1 Cup chopped fresh tomato
2 Tablespoons minced cilantro
1 Tablespoon pureed chiles in adobo sauce
1 Pound medium-large shrimp
1 Oz.. tequila
1 Tablespoon lime juice
2 Tablespoons softened butter

Heat oil in skillet.  Cook red onion until tender, about 10 minutes.  Add garlic and cook 1 minute.  Add tomato, cilantro and chile puree. Cook until juice from tomatoes has almost disappeared. Add shrimp and cook just until done - just after they have turned pink.  Swirl in tequila, lime juice and butter and cook a couple of more minutes.  Serve with rice.

Each class is about two hours, and starts at 12 p.m. every Saturday.  For more information, call 727-853-3373 or email Store@berghoffusa.com.

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