When I say Cuban mojo shrimp, you’re probably thinking of this super sexy and confident latino shrimp womanizer type, but in reality, I’m talking about a tangy, garlicky sauce made with sour oranges. Sorry if that disappoints you. You should probably stop reading now if that’s the case.
Sour oranges, also known as Seville oranges, are just what they sound like. Sour. Generally sour oranges are what people use to make orange marmalade. Since the season for sour oranges is so short, most orange marmalade is made between December and February. Who knew?
My friends at Melissa’s produce sent me these sour oranges, and I’m so glad they did because I had no idea what sour oranges were or what I was supposed to do with them. Becoming inspired through new ingredients is one of my absolute favorite parts about writing this blog. If you ever feel like you’re in a recipe rut, go to the store and buy something you’ve never tried before. Or, better yet, buy something that you don’t even know what it is. Get on the internet, search for some recipe ideas, and expand your cooking repertoire. If it doesn’t work out, “there’s always popcorn” (classic quote from my Dad). You’ll either find something new that you never knew you loved, or you’ll find out you hate it and move on to something else. I’m willing to bet that you don’t already know every single thing on earth that you love, so why not actively seek out those things you haven’t tried yet?
Ingredients
- 10 cloves garlic
- 1 tsp. freshly ground black pepper
- 11/2 tsp. dried oregano
- 1/2 tsp. hot red pepper flakes
- 1 c. sour orange juice
- 1/2 c. freshly squeezed lime juice
- 1/2 c. freshly squeezed lemon juice
- 1/2 tsp. ground cumin, optional
- 1/2 c. extra-virgin olive oil
- 11/2 to 2 lb. large to jumbo raw shrimp, peeled and deveined
- Kosher or other coarse salt to taste
Instructions
- Mash garlic, pepper and oregano using a mortar and pestle until they form a chunky paste. Alternately, you can combine these ingredients by pulsing in a food processor.
- Whisk garlic mixture with next 6 ingredients (through olive oil).
- Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
- Drain shrimp, reserving marinade.
- Heat 2 Tbs olive oil in a large skillet over medium high heat.
- Add the shrimp and sprinkle with salt. Toss for 30 seconds
- Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through.
- Remove the shrimp to a warm platter.
- Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier.
- Boil sauce until reduces by half and thickens.
- Pour it over the shrimp and serve.
Thank you Melissa’s for helping to increase my cooking mojo! (*chuckle) Next year I’m going to try the marmalade for sure.
This is right up my alley! I think this is going to be on my weekend menu.
Sounds absolutely wonderful!