How to Make Canarian Mojo Verde

Cuban-Style Mojo Shrimp

Mojo originated in the canary islands, where the main varieties are red mojo (mojo rojo) and green mojo (mojo verde).

Recipe Summary Cuban-Style Mojo Shrimp

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.

Ingredients | Canarian Mojo Verde

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 (Optional)

Directions

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.

Extra time in the marinade can cause the shrimp proteins to toughen up.

Info | Canarian Mojo Verde

prep: 25 mins cook: 10 mins additional: 15 mins total: 50 mins Servings: 4 Yield: 4 servings

TAG : Cuban-Style Mojo Shrimp

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