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.

MOJO SHRIMP RECIPE - (4.3/5)

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

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.

GRILLED SHRIMP WITH TURMERIC MOJO SAUCE

Steps:

• Prepare a grill for medium-high heat. Pulse garlic, chiles, ginger, lime juice, orange juice, sugar, vinegar, and turmeric in a food processor until combined and almost smooth. With the motor running, gradually stream in 1/3 cup oil and process until emulsified.
• Pour half of the sauce into a small bowl; season with kosher salt. Set aside for serving. Transfer remaining sauce to a medium bowl and add shrimp. Season with kosher salt and toss to coat.
• Clean and oil grate, then immediately arrange shrimp on grill. Grill until bright pink and lightly charred, about 1 minute per side. Divide shrimp among bowls. Spoon reserved sauce over; sprinkle with sea salt. Serve with rice if desired.

GARLIC MOJO SAUCE

Steps:

• Heat oil in a small saucepan over medium. Stir in garlic, cumin, and oregano, then immediately remove from heat. Let cool 10-15 minutes. Stir in chile, lime juice, orange juice, and salt.
• Do Ahead
• Sauce can be made 1 week ahead. Transfer to an airtight container and chill.

MOJO GARLIC-ORANGE SHRIMP

Steps:

• Heat the olive oil in a large nonstick skillet over medium high heat.
• Add garlic, cook and stir 30 seconds.
• Immediately add shrimp; cook and stir 3 minutes or until the shrimp begin to turn opaque.
• Add oregano, cumin, crushed red pepper, orange peel and orange juice.
• Cook and stir for 2 minutes or until the shrimp are cooked through.
• Serve over mixed greens, rice, pasta or polenta.

SPICY SHRIMP IN MOJO DE AJO

Steps:

• To make the mojo de ajo, in a small saucepan over medium-low heat, combine the garlic, olive oil and the 1/2 teaspoons salt, stir to mix and cook, stirring occasionally, until the mixture is barely simmering. Reduce the heat to very low and cook at a very gentle simmer, stirring occasionally, until the garlic is lightly golden (the color of light brown sugar), about 30 minutes. (The slower the cooking, the sweeter the garlic.).
• Add the lime juice and simmer, stirring, until most of the juice has evaporated or has been absorbed into the garlic, about 5 minutes. Stir in the chilies, taste and adjust the seasonings with salt. Keep the pan over low heat so the garlic will be warm when the shrimp are ready.
• In a large nonstick fry pan over medium-high heat, spoon 1 1/2 Tbs. of the oil (but not any garlic) from the mojo. Add half the shrimp to the pan, season with salt, and stir gently and continuously until the shrimp are just cooked through, 3 to 4 minutes. Stir in half the cilantro. Scoop the shrimp into a deep serving platter and repeat with another 1 1/2 Tbs. of the oil and the remaining shrimp and cilantro. When all of the shrimp are cooked, use a slotted spoon to scoop out the warm bits of garlic and chilies from the mojo pan and scatter them over the shrimp. Serve immediately with the lime wedges alongside to squeeze over the shrimp. (You may have as much as 1/3 cup of the oil left over. Reserve for another use.) Serves 6.

SHRIMP WITH GARLIC (CAMARONES AL MOJO DE AJO)

Steps:

• In a large skillet, heat the olive oil and butter over high heat. Add the garlic and cook, stirring, until it just begins to turn golden. Add the shrimp, then immediately add lime, Tabasco and salt. Cook, stirring, until the shrimp are just cooked through, 3 to 4 minutes. Serve immediately with French bread.