Baked Shrimp Scampi
I just wanted to share with you a couple of the dishes I made using the mojo de ajó. The first is a redux of the baked shrimp scampi that I made back in April, but in keeping with the Mexican theme, I used fine egg noodles instead of the ravioletti. If you decide to try this, just make sure you leave the pasta a bit undercooked before you layer on the shrimp and everything else.
This was delicious served with a salad of avocado topped romaine dressed with a bit of lime juice and extra virgin olive oil. And to wash it all down? Why a refreshing margarita of course!!
Mojo de Ajó and Balsamic Marinated Steak
with Mojo de Ajó Roasted Zucchini and Bell Peppers
This dish was both fantastically easy and fantastically delicious. I mixed a few spoonfuls of the mojo de ajó with some balsamic vinegar in a gallon zippered bag before adding a flatiron steak to marinate for the day in the fridge.
The steak was grilled to a nice medium rare, and while it was resting I mixed together some more mojo and balsamic on a cutting board to make a board dressing. The steak was laid on the dressing, sliced thin, and give a nice swish in the dressing before serving, um, um, good.