Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Shrimp with Citrus Mojo (Cuban)




Source of Recipe


Internet


Recipe Introduction


Mojo is the ubiquitous Cuban condiment that's sprinkled on meats and poultry and is often used as a marinade too. A Scotch bonnet chile makes this version extra spicy.



List of Ingredients




MOJO:
1 teaspoon whole allspice berries
3/4 teaspoon cumin seeds
1/4 cup minced onion
2 garlic cloves, minced
1/2 to 1 whole Scotch bonnet or habanero chile, seeded and minced
1/2 teaspoon finely grated orange zest
1/2 cup fresh orange juice
1/4 cup plus 2 tablespoons extra-virgin olive oil
3 tablespoons fresh lime juice
2 tablespoons sherry vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4 teaspoon saffron threads, crumbled

SHRIMP:
1 pound Yukon Gold potatoes, peeled and cut into 1-inch dice
2 cups fresh or frozen corn kernels
2 tablespoons vegetable oil
1 1/2 pounds medium shrimp, shelled and deveined
1/4 cup cilantro leaves, plus 2 tablespoons chopped
Salt and freshly ground pepper


Recipe



MAKE THE MOJO: In a small skillet, toast the allspice berries and cumin seeds over moderate heat until fragrant, about 1 minute. Transfer the spices to a plate to cool, then grind in a spice grinder or mortar. In a small bowl, combine the spices with the onion, garlic, chile, orange zest, orange juice, olive oil, lime juice, sherry vinegar, salt, pepper and saffron and set aside for 1 hour.

MAKE THE SHRIMP: In a large saucepan of boiling salted water, cook the potatoes until just tender, about 5 minutes. Using a slotted spoon, transfer the potatoes to a bowl. Add the corn to the saucepan and cook until tender, about 3 minutes. Drain the corn and add it to the potatoes.

Wipe out the saucepan and heat the oil until shimmering.

Add 1/2 cup of the mojo and simmer over moderate heat for 1 minute. Add the shrimp and cook, turning once, until loosely curled, about 1 minute. Transfer the shrimp to a plate. Add another 1/4 cup of the mojo to the saucepan and bring to a simmer over moderate heat. Add the potatoes and corn and cook until heated through. Stir in the chopped cilantro and season with salt and pepper. Transfer to a platter and arrange the shrimp on top. Garnish with the cilantro leaves and serve, passing the extra mojo at the table.

MAKE AHEAD The mojo can be refrigerated overnight.