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Cuban Shrimp Saute With Three-Way Sour Orange Mojo

Recipe byDarla
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Ingredients: 

10 garlic cloves

1 teaspoon freshly ground black pepper

1-1/2 teaspoons dry whole leaf oregano

1/4 to 1/2 teaspoon hot red pepper flakes (optional, or use to taste)

1 cup orange juice

1/2 cup freshly squeezed lime juice

1/2 cup freshly squeezed lemon juice

1/2 teaspoon ground cumin (optional)

1/2 cup good-tasting extra-virgin olive oil

Shrimp

Extra-virgin olive oil

1-1/2 to 2 pounds large to jumbo-size raw shrimp, shelled but with tails left intact

Kosher or other coarse salt to taste

Leaves from 8 sprigs fresh coriander


The traditional way of making the mojo is to mash the garlic with the pepper and oregano in a mortar, then blend it with the other ingredients. Believe it or not, the flavor is different from the alternate method, which is to drop the garlic into a food processor that is running. Then add the other ingredients. Process only a few seconds. Being picky, I prefer the mortar method for a deep marrying of flavors, but the processor is fast and gives you a fine mojo.

Set half the sauce aside to use at the table as a dipping sauce. Combine the remaining with the shrimp and refrigerate 20 to 30 minutes.

Drain shrimp, reserving marinade. Film the bottom of a 12-inch, straight-sided saute pan with olive oil. Heat over medium-high. Add the shrimp with a generous sprinkling of salt and toss them for 30 seconds. Then lower the heat to medium and cook them, turning at least once, for another minute, or until they are pink and barely firm. Quickly remove the shrimp to a warm platter.

Put the pan over high heat, add the reserved marinade and boil it down until it's syrupy, taking care not to burn it. Pour it over the shrimp, scatter with the coriander leaves and serve hot. Before setting out the dipping mojo, add salt to taste.

 

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