Mojo Shrimp Potato Skins Recipes

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MOJO SHRIMP



Mojo Shrimp image

Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.

Provided by Yoly

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 4h45m

Yield 4

Number Of Ingredients 10

¼ cup extra-virgin olive oil
3 limes, zested and juiced
1 orange, zested and juiced
6 cloves garlic, finely chopped
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon ground cumin
1 pound large shrimp - peeled, deveined, and butterflied
2 tablespoons extra-virgin olive oil

Steps:

  • Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.
  • Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.
  • Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.

Nutrition Facts : Calories 318.3 calories, Carbohydrate 12.2 g, Cholesterol 172.6 mg, Fat 22 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 3.2 g, Sodium 491.1 mg, Sugar 4.8 g

MOJO SHRIMP POTATO SKINS



Mojo Shrimp Potato Skins image

Provided by Food Network Kitchen

Time 1h35m

Number Of Ingredients 0

Steps:

  • Toppings: Shrimp sauteed with rum and mojo sauce
  • How to Make Classic Potato Skins:
  • Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)

CUBAN-STYLE MOJO SHRIMP



Cuban-Style Mojo Shrimp image

Shrimp is one of my favorite weeknight meals, because it is so quick to prepare! The Cuban-style marinade is full of citrus flavors with a few surprises. Normally, "mojo" means a flavor based on Seville oranges, and these sour oranges can be hard to find. A bit of extra lime, some grapefruit juice, and vinegar stand in for the brightness of the missing Seville oranges in this recipe. The red pepper flakes add just a little zing, so if you like spicy foods, feel free to add more, to your taste. We like this with simple white rice and some black beans, or a side of grilled mixed veggies.

Provided by Bibi

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 50m

Yield 4

Number Of Ingredients 13

½ cup lime juice
¼ cup orange juice
¼ cup grapefruit juice
¼ cup lemon juice
¼ cup vinegar
¼ cup extra-virgin olive oil
5 cloves garlic, peeled and chopped
½ teaspoon dried Mexican oregano
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground cumin
1 pinch salt and ground black pepper to taste
1 pound fresh shrimp - peeled, deveined, and tails removed
2 tablespoons chopped fresh cilantro

Steps:

  • Pour lime, orange, grapefruit, and lemon juices into a blender or food processor. Add vinegar, oil, garlic, Mexican oregano, red pepper flakes, and cumin. Pulse several times, then blend until the garlic pieces disappear, about 1 minute. Season with salt and pepper and pulse one more time.
  • Pour marinade into a 1-gallon resealable bag and add shrimp. Squeeze most of the air out of the bag and seal. Refrigerate for 15 minutes, with the shrimp inside the bag in a single layer. Drain and reserve marinade.
  • Heat a nonstick skillet over medium heat and cook shrimp in a single layer, 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Remove shrimp from the skillet and set aside.
  • Pour reserved marinade into the same skillet and bring to a boil. Boil until marinade is reduced to about 2/3 cup, about 6 minutes. Pour into a small serving pitcher or sauce boat.
  • Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.

Nutrition Facts : Calories 372.4 calories, Carbohydrate 18.6 g, Cholesterol 156.6 mg, Fat 25 g, Fiber 0.8 g, Protein 19.6 g, SaturatedFat 3.8 g, Sodium 345.4 mg, Sugar 2.3 g

MOJO FRIES



Mojo Fries image

Provided by Patrick and Gina Neely : Food Network

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 10

Nonstick spray
2 medium russet potatoes, scrubbed well
1/4 cup canola oil
Kosher salt and freshly ground black pepper
Zest of 1 lime
1 clove garlic, minced
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped fresh cilantro
1 tablespoon finely chopped fresh mint
Pinch of red pepper flakes

Steps:

  • Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray.
  • Cut potatoes into 1/4-inch strips using a mandoline and pat dry. Divide the potatoes between the sheet trays and toss with olive oil, salt, and pepper and spread the potatoes in a single layer. Bake until the potatoes are golden brown and crisp, about 35 minutes, turning once with a spatula halfway through baking.
  • Remove the potatoes from the oven and while still hot, toss with the lime zest, garlic, parsley, cilantro, mint, and red pepper flakes. Serve hot.

MOJO SHRIMP RECIPE - (4.3/5)



Mojo Shrimp Recipe - (4.3/5) image

Provided by á-4084

Number Of Ingredients 11

7 cloves garlic, finely minced
extra-virgin olive oil
1/3 c. fresh orange juice
1/3 c. fresh lime juice
1 tsp. ground cumin
1/2 tsp. dried oregano
Freshly ground black pepper
1 lb. shrimp, peeled and deveined
kosher salt
1/4 c. Chopped cilantro
cooked white rice, for serving

Steps:

  • Make marinade: In a medium bowl, combine garlic, ½ cup olive oil, orange juice, lime juice, cumin, and oregano. Season with salt and pepper and whisk to combine. Reserve about 1/2 cup of marinade to use later. Add shrimp to marinade and toss until combined. Cover and refrigerate for 15 minutes. In a large skillet over medium heat, add enough olive oil to coat the bottom of the skillet. When the oil is shimmering, add shrimp in a single layer. Sear until the shrimp is pink on the bottom, about 2 minutes. Flip shrimp and cook 1 more minute. Add the reserved marinade and bring liquid to a simmer. Simmer shrimp in marinade for 1 minute. Remove from skillet heat and stir in chopped cilantro. Serve immediately over white rice.

ORANGE SHRIMP MOJO



Orange Shrimp Mojo image

With jalapeno, orange and avocado, every bite of this enticing entree is spicy, tangy and fresh. The sauce beautifully glazes the shrimp. -Don Thompson, Houston, Ohio

Provided by Taste of Home

Categories     Appetizers

Time 1h10m

Yield 8 servings.

Number Of Ingredients 15

1 tablespoon cumin seeds
1 tablespoon whole peppercorns
1 tablespoon grated orange or tangerine zest
1/2 teaspoon dried oregano
1/2 teaspoon salt
1 pound uncooked jumbo shrimp, peeled and deveined
4 teaspoons olive oil
3 cups orange juice
3 tablespoons rum or chicken broth
1 garlic clove, minced
1 large navel orange, peeled, sectioned and chopped
1/2 cup chopped sweet onion
1 cup cubed avocado
1/2 cup minced fresh cilantro, divided
1 teaspoon chopped seeded jalapeno pepper

Steps:

  • In a small dry skillet over medium heat, toast cumin seeds and peppercorns until aromatic, 1-2 minutes. Remove from skillet. Crush seeds using a spice grinder or mortar and pestle., In a small bowl, combine the orange zest, oregano, salt and crushed spices. Sprinkle 1 tablespoon spice mixture over shrimp., In a large skillet, cook shrimp in oil over medium-high heat 1 minute; turn shrimp. Add orange juice, rum, garlic and 1 tablespoon spice mixture. Cook and stir until shrimp turn pink, 1-2 minutes longer; remove and keep warm. , Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup, about 35 minutes. Meanwhile, for salsa, combine orange, onion, avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a small bowl. , Stir shrimp and remaining cilantro into sauce; heat through. Serve with salsa.

Nutrition Facts : Calories 172 calories, Fat 6g fat (1g saturated fat), Cholesterol 69mg cholesterol, Sodium 218mg sodium, Carbohydrate 16g carbohydrate (11g sugars, Fiber 2g fiber), Protein 11g protein. Diabetic Exchanges

MOJO SHRIMP



Mojo Shrimp image

Categories     Bake     Shrimp

Yield serves 2

Number Of Ingredients 14

Olive oil spray
1 medium sweet potato, cut into julienne strips
1/2 to 3/4 pound shrimp, peeled and deveined
1/2 cup fresh orange juice
2 tablespoons fresh lime juice
1 tablespoon chopped fresh oregano
1 teaspoon paprika
1/2 teaspoon red pepper flakes
1/2 teaspoon allspice
4 to 6 garlic cloves, chopped
1/4 teaspoon sea salt
1/2 medium zucchini, halved lengthwise and cut into 1/2-inch slices
2 bananas, sliced 1/2 inch thick
1/2 orange bell pepper, cored, seeded, and sliced

Steps:

  • Preheat the oven to 450°F.
  • Spray the inside and lid of a cast-iron Dutch oven with olive oil.
  • Scatter the sweet potato in the pot. Add the shrimp.
  • In a small bowl, mix the orange juice, lime juice, oregano, paprika, red pepper flakes, allspice, garlic, and salt.
  • Pour half of the mixture over the shrimp.
  • Add the zucchini and the bananas. Top with the bell pepper slices.
  • Pour the rest of the orange juice mixture over all.
  • Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
  • nutrition information
  • Calories: 238
  • Protein: 9g
  • Carbohydrates: 51g
  • Fat: 2g
  • Cholesterol: 43mg
  • Sodium: 280mg
  • Fiber: 6g

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