Shrimp with garlic sauce inspired by Frida Kalo, Diego Rivera exhibit
The Frida & Diego: Passion, Politics, and Painting exhibit at Atlanta's High Museum pulses with life. You can almost hear the conversations and the music that must have been the backdrop as Kahlo and Rivera shared their lives.
It's no wonder visitors leave the show wanting to satisfy another sense, that of taste. The photographs in particular leave little doubt Diego Rivera had a healthy appetite for food and drink.
These recipes, contemporary versions of what might have been prepared in Kahlo's kitchen, are from the consulting chef for the exhibit's opening gala, Oscar Mendivil of Village Taqueria in Smyrna, Ga.
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Camarones Al Mojo de Ajo (Shrimp With Garlic Sauce)
Hands on: 10 minutes Total time: 10 minutes
2 teaspoons olive oil
1 pound jumbo shrimp (16 to 20 per pound), peeled and deveined
¼ cup Mojo de Ajo (see recipe)
Fresh cilantro, for garnish
In a large skillet, heat olive oil over medium-high heat. Add shrimp and cook 5 minutes, turning frequently. Do not overcook shrimp. When shrimp are just done, add Mojo de Ajo and cook everything together 2 minutes. Remove from heat.
Slice avocado. Divide sliced avocado between serving plates. Arrange shrimp on avocado and garnish with cilantro. Serve immediately.
Mojo de Ajo (Garlic Sauce)
Hands on: 10 minutes Total time: 10 minutes Makes ¾ cup
Extra Mojo de Ajo can be used as a marinade for chicken, pork or fish, or served as a sauce for one of those proteins.
½ cup olive oil
2 tablespoons unsalted butter, room temperature
7 cloves garlic, roughly chopped
Juice of 1 lime (about 2 tablespoons)
Salt and white pepper
Combine olive oil, butter, garlic and lime juice in a blender. Process until smooth. In a medium skillet, bring mixture to a simmer and cook for 5 minutes. Season to taste. May be made up to 2 days ahead and refrigerated.