SEATTLE — Cinco de Mayo is right around the corner and we are getting a jump start on our celebrations with easy and awesome dishes from Belltown's Taqueria Cantina. Chef Daniel Cebellos joins New Day to to show us how to make Taqueria Cantina's special Camarones Al Mojo de Ajo.
Camarones Al Mojo de Ajo (Chunky Garlicky Butter Shrimp)
Recipe:
• 12 shrimps (recommend size shrimp 16/20)
• 1/2 mushrooms
• 1/2 cup Liquid Margarine
• 1/2 oz of fresh garlic
• 1 teaspoon of Kosher salt
(Grade garlic and Kosher salt with liquid margarine in food processor once reached a chunky texture you’ll know it’s ready, then pour into a bowl and mix with minced parsley
• 2 oz of Minced Parsley
Once prepped sautéed mushrooms and shrimp with buttery garlicky sauce, once reached 145F then you’ll know it’s ready.
Fresh Guacamole:
• Prepared in a molcajete (Mortar and Pestle)
• 3 large avocados
(crush all avocados with a mortar and pestle, once crushed add the following ingredients)
• 2 oz diced tomatoes
• 2 oz of minced cilantro
• 2 oz of diced red onions
• 2 teaspoon of Kosher salt
• 1 teaspoon black pepper
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