Mojo Shrimp Recipe 435

MOJO SHRIMP

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.

GRILLED SHRIMP WITH ORANGE-HABANERO MOJO

Steps:

• Soak eight 8-inch wooden skewers in cold water for at least 15 minutes and up to 1 hour. Meanwhile, make the mojo: Combine the orange juice, 1/4 cup olive oil, the pickled habaneros, half of the garlic, the cilantro, mustard, and salt and pepper to taste in a medium bowl; whisk well and set aside.
• Combine the remaining garlic and 1/4 cup olive oil in a small bowl. Preheat a grill or grill pan over medium-high heat. Skewer the shrimp and brush with some of the oil-garlic mixture on both sides; season with salt and pepper. Grill until opaque, about 2 minutes per side, brushing with the remaining oil-garlic mixture. Arrange on a platter and drizzle with the orange-habanero mojo.

CAMARONES AL MOJO DE AJO (MEXICAN-STYLE GARLIC SHRIMP)

Steps:

• In a small bowl combine paprika and salt.
• Season the shrimp with spice mixture.
• Add the Land O Lakes® Butter with Olive Oil & Sea Salt to a frying pan over medium heat until it begins to melt.
• Add the onion and garlic and sauté for about 5 minutes.
• Add the shrimp and cook for 6 to 8 minutes or until they are completely cooked through.
• Add the lime juice and parsley.
• Enjoy with white rice, angel hair pasta, or tortillas.

PLATTER OF SHRIMP WITH GARLICKY CUBAN MOJO (FUENTE DE CAMARONES AL AJILLO)

Steps:

• Prepare the mojo
• Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste.
• Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes.
• Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside.
• Season and grill the shrimp
• Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well. It's best to use your hands for this, as you want to make sure the oil and seasonings get inside the slits you made in the shrimp.
• Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
• It is important to properly place the shrimp on the grill so that they cook quickly and evenly. Again, it is best to use your hands for this. Holding the shrimp by its tail, place the butterflied shrimp on the grill one by one, slit side down. Curl the tail down toward the head of the shrimp. Close the lid and cook for about 5 minutes, or until the flesh of the shrimp has turned white and is no longer translucent. You will not need to turn the shrimp over.
• Serve the shrimp and mojo
• Mound the grilled shrimp on a large platter and garnish with lime wedges. Serve with the garlicky mojo for your guests to use as a dipping sauce.

ORANGE SHRIMP MOJO

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.

MEXICAN-STYLE GARLIC SHRIMP

Steps:

• Start by seasoning the de-shelled and cleaned shrimp with salt, pepper, cumin, and paprika.
• Add the butter olive oil to a frying pan over medium-low heat until butter begins to melt.
• Add the garlic and onion and let saute together for about 5 minutes.
• Add the shrimp and cook for 5-8 minutes or until they are completely cooked through.
• Add the lime juice and parsley.
• Enjoy immediately with tortillas, rice or salted crackers.