Week 4: No Vampires Here (Garlicky Pasta with Seared Shrimp, Chipotle and Queso Anejo)

I have a friend, a true Latina Mommy, who makes the most fantastic enchiladas complete with her own roasted pepper sauce. When I saw how much work went into making those enchiladas, and pretty much most Mexican meals that are made from scratch, I thought I'd never get into it. Why roast my own peppers when I can buy a perfectly acceptable can of enchilada sauce at the grocery store?

And then I discovered Rick Bayless. Bayless is the founder, owner, and chief chef at the Frontera and Topolobampo restaurants in Chicago and hosts a PBS cooking show, "Mexico: One Plate at a Time." He has also authored several cookbooks on Mexican cooking. In most of his shows, he begins with a basic Mexican dish like tacos or quesadillas, and then steps it up a notch. Everything I have ever made from his site has turned out absolutely superb. And in the process, I have discovered that Mexican cuisine is so much more than tacos and quesadillas.

Last week, during a show titled "Liquid Gold," Bayless demonstrated a recipe for garlic that is slow roasted in olive oil with some lime juice stirred in, and then used in a variety of recipes including pasta, as a flavoring for popcorn, and fish. I LOVE GARLIC and finally made the Mojo de Ajo yesterday.

The garlic was not in the oven long before it filled the house with the most delicious, luxurious scent. And as soon as I smelled it, I began plotting how I would use it.

For my first attempt at cooking with this luscious concoction, I decided to try Bayless' Garlicky Pasta with Seared Shrimp, Chipotle and Queso Anejo, all things I happened to have in my pantry. With the mojo de ajo and chipotle peppers as the base, how could you possibly go wrong?

It turns out, you can't.

This quick dish was super easy and the results were fantastic, so incredibly flavorful. First you fry the shrimp in a little bit of the oil from the garlic. A minute is about all it takes.

Then you add some of the garlic pieces and oil and a chipotle pepper (or two, if you like it hot) to the fry pan and warm that up.





Finally toss in the cooked pasta just until combined, sprinkle on some cheese and chopped cilantro, and you are ready to eat.

Busy Mom Modifications and Tips
The only suggestion I have is to double the recipe for mojo de ajo because once you've tried it, you'll want to use it in everything. It's that good!

The Results
I made this for lunch for myself but am looking forward to sharing it with the special people in my life. I loved this lunch and I suspect they will too!

Ratings

• Difficulty: Easy
  
• Time to prepare: The mojo de ajo takes about two hours but once it is made, it keeps for up to three months in the refrigerator
  
• Prognosis: This is a new staple in my pantry!
  

My Shopping List Nothing - I made do with what I had on hand.