Camarones al mojo de ajo
by Ramiro arechiga
(15768 via lunado San Lorenzo ca)
My father always shared his recipes. He learned on his own, following his taste but always kept in mind the different cultures and races since we were raised in Oakland California.
The Coctel de camarones is made in our family like this.
We cook the shrimp. Boil water with 1 head of garlic, 1 onion, 2 tomatoes, and 2 limes cut in half.
Once the water comes to a boil take out the shrimp and cool with cold water.
Strain the water and keep the shrimp cool until needed.
Next you take a bowl and add 2 tablespoons of ketchup, 1 tablespoon of hot sauce and stir 20 seconds.
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