Mojo Shrimp- Where I grew up in central Florida, the flavors of Cuba were everywhere. This is an under appreciated style of cuisine, very bright and fresh, with many elements drawn from tastes and textures that are refreshingly different than what most American palates are accustomed, (ie; bored with!) to.
These unctuous, plump, and garlicky mojo marinated shrimp are a perfect introduction to this sophisticated and exciting island's contribution to the culinary landscape.
The mojo marinade that is outlined within this recipe can be used for many other items. Pork is hugely popular, but fish, chicken, or even vegetables benefit greatly from the flavor boost inherent in this elixir.
For the completely traditional version of mojo, a type of citrus juice referred to as sour orange would be used, but this is a specialty not often found in most places without a significant Cuban or Caribbean population, so the combination of lime and orange juice is substituted here.
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Equipment for Mojo Shrimp
- cutting board
- chef knife
- citrus reamer/juicer
- large saute skillet
- tongs
- kitchen spoon
- mixing bowl
Ingredients
- jumbo shrimp (10-25 per pound)
- oranges
- limes
- oregano
- fresh garlic
- cumin
- salt
- pepper
- chili powder
- sugar
- extra virgin olive oil
Instructions for Mojo Shrimp
Doing all of the prep work. Pick the herbs, peel and mince the garlic, (both grown in our garden), give the citrus a squeeze and cut, etc.
Mix it all together. This is not intended to be emulsified, so no need to try to make it thicken, just incorporated.
Marinating the shrimp. The timing is key here, the acid and seasonings in this will go to work on the meat quickly. This can cause the shrimp to get dry and rubbery if left in for too long. You will notice them getting a slightly cooked appearance pretty much right away.
I love these action shots, doesn't Chris do a wonderful job? These are illustrating the necessity of working with a hot pan when searing. You can see in the first shot that the skillet is very hot, can you hear the sizzle? If you don't, the pan isn't hot enough. In the second shot, you can see how you can move the already seared guys to one side in order to let the other side get hot to sear the next batch. Shrimp cook quickly, so this method works well here. I wouldn't do this with pork chops! Side Note: these could also be grilled using the same discipline.
Once the shrimp are cooked, remove from the pan and deglaze with the marinade. Notice that some of the citrus and dissolved protein from the crustaceans will coagulate a bit, just give it a stir, that's flavor right there.
At the top: mount knobs of cold butter into the hot, (but not boiling!), pan, keeping the temperature constant. Bottom: The lovely, lightly thickened glaze.
The finished shrimp after being coated with the sauce. Great served with just about anything, like couscous, rice, or even on fresh salad greens.
Variations for Mojo Marinade
As I mentioned earlier, this marinade is useful for anything that could use a mojo "kick":
- pork
- chicken
- fish
- vegetables
Dried Cherry Chili Colorado Barbecue Sauce
Equipment
- 1 Saucepan 2 quart
- 1 Blender
- 1 Cutting Board
- 1 Chef Knife
- 1 Measuring Cup
- 1 Measuring Spoon Set
- 1 Rubber Spatula High Temperature
- 1 Mixing Bowl 4 Cup Capacity
- 1 Kitchen Scale Ounce
Ingredients
Dry
- 1½ ounce Chili Colorado Whole, Dried (by weight)
- 2½ ounce Dried Cherries Preferably Tart (by weight)
- ⅓ Cup Light Brown Sugar
Fresh
- 2½ Ounce Yellow Onion Peeled, Small Diced, (by weight)
- 1 Tbsp. Fresh Garlic Peeled and Minced
Liquid
- ⅓ Cup Dijon Mustard
- ½ Cup Tomato Ketchup
- ⅓ Cup Worcestershire Sauce Lea & Perrins
- 1 Cup Water
- ⅓ Cup Apple Cider Vinegar
Seasonings
- 2 Tbsp. Smoked Paprika
- 1 Tbsp. Salt Kosher
Instructions
Cherries and Chilis
- Toast Dried Chiis, either over a flame, or in a dry skillet, until slightly blistered and pliable, (see photo and description in post)
- Place cherries and chilis into mixing bowl.
- In a saucepan, heat water until almost boiling, (160℉ to 180℉), pour over dry ingredients in bowl, cover tightly with a lid or plastic wrap. Allow to steep for about ten minutes, until the dried fruit and chilis have softened.
Cooking
- Heat saucepan over high heat until a drop of water dances across the inside surface. Add onions, stirring vigorously so as to uniformly brown and caramelize them, Turn down the heat to medium low once the onions are golden brown.
- Add brown sugar, continue cooking until melted.
- Add the minced garlic and sauté briefly, just to heat through.
- Lower heat to medium-low, add all liquid ingredients to the pan, starting with the water and reconstituted chilis and cherries.
- Bring mixture to a simmer, add seasonings.
- Remove from heat. Allow to cool.
Blending and Storage
- Once cooled enough to touch, blend half at a time in blender, carefully pulsing on low speed until smooth, so as to avoid the mixture from blowing out the top.
- Cool thoroughly under refrigeration. Finished sauce will last 2 weeks in the refrigerator, tightly sealed.
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