Camarones al Mojo de Ajo Estilo Progreso
Camarones al Mojo de Ajo Estilo Progreso·(kah-mah-ro-nes al mo-ho de ah-ho eh-stee-lo pro-greh-so)
Gulf Coast Sunsets: Bright & Fast Seafood
Thirty minutes north of Mérida, locals sit at plastic tables in the sand to eat fresh catch as the sun dips into the Gulf. This is the authentic Progreso style of garlic shrimp, a beautiful rejection of the Asian chili paste concoctions invented in Florida and passed off as Yucatecan food. The secret to a genuine local mojo is sour orange cutting through the rich butter, which we replicate here with a bright blend of grapefruit, orange, and lime. We also drop a whole, uncut habanero into the pan to steep its floral, tropical aroma directly into the oil without unleashing its punishing heat. It is a perfect, unpretentious plate of food that begs for crusty bread to mop up the golden garlic butter left behind.
Ingredients
- raw large shrimp1 1/2 lb
- kosher salt1/2 tsp
- black pepper1/4 tsp
- paprika1/4 tsp
- habanero pepper1 whole
- extra-virgin olive oil3 tbsp
- unsalted butter4 tbsp
- garlic cloves10 large
- fresh lime juice1 tbsp
- fresh orange juice1 tbsp
- fresh grapefruit juice1 tbsp
- dry white wine1 tbsp
- fresh cilantro1/4 cup
Method
- 01
Pat the shrimp completely dry with paper towels.
Toss them in a bowl with the kosher salt, black pepper, and paprika, then set aside. Drying the shrimp ensures they sear rather than steam in the pan.
- 02
Place a large skillet over medium heat and add the olive oil alongside the whole habanero pepper.
Let the pepper blister and roll around in the hot oil for two to three minutes. This steeps the oil with the habanero's authentic floral aroma without breaking the skin and releasing its devastating heat.
- 03
Lower the heat to medium-low and add the cubed butter to the infused oil.
As soon as the butter melts and foams, add the minced garlic. Stir continuously for 60 to 90 seconds until the garlic softens and smells incredibly fragrant. Do not let it turn brown, or it will instantly turn bitter and ruin the sauce.
- 04
Raise the heat slightly to medium and arrange the seasoned shrimp in the pan in a single layer.
Let them cook undisturbed for about two minutes until the bottoms turn bright pink, then flip them over.
- 05
Immediately pour in the fresh lime, orange, and grapefruit juices along with the white wine.
This liquid will sizzle and emulsify with the garlic butter to create a creamy sauce. Let it simmer for one more minute until the shrimp are just opaque and fully cooked.
- 06
Turn off the heat and discard the whole habanero.
Stir in the fresh cilantro and serve immediately directly from the skillet, ideally alongside white rice and plenty of crusty bread to soak up the phenomenal garlic-citrus butter.
Notes
True Yucatecan cooking relies heavily on naranja agria, or sour orange.
Because this fruit is exceedingly difficult to find fresh in standard American supermarkets, we use equal parts lime, orange, and grapefruit juice to perfectly mimic its bitter, floral tartness.
The dual-fat system is essential for temperature control.
Butter provides the sweet, milky richness that defines this dish, but it burns easily. Cutting it with olive oil raises the smoke point, allowing the garlic to sweat slowly and extract its sweetness safely.