Thursday, July 14, 2011

Shrimp with Garlicky Cuban Mojo

I have been thinking recently that I make way too much shrimp.  Sadly shrimp has become my go-to seafood.  We always have it in the freezer and everytime I go to Fairway I find myself buying more.  Part of that is due to the fact that shrimp doesn't suffer as much from being frozen.  With some types of fish I am always convinced that the texture (and flavor) really suffers when you throw it in the freezer.  You lose any freshness the fish once had, it sometimes starts to smell funny, etc.  Maybe it's entirely mental, but that's how I feel.  So we eat a lot of shrimp.  And I mean a whole lot.  If you look at the recipes we have made you will see just how often we eat shrimp.  It's kind of sickening really.  But I can't help it!  We cook it so often at home that I almost never eat shrimp at a restaurant because I'm getting more than enough at home.  So I guess we will have to try to switch it up a little more.  Perhaps try out a few different fish and shellfish recipes.  I have two swordfish recipes that I have been wanting to try, so that will be our first seafood experiment.  And I have been wanting to cook clams or cockles for awhile, so that will be next.  After that who knows?

Anyway, back to this particular recipe.  I liked it, but I didn't love it.  There was nothing about the dish that really blew me away.  I thought the mojo would make an interesting marinade, but it was a little on the sweet side for me.  Alex said he wanted more heat.  I just wanted more... something.  More depth of flavor?  More wow factor?   Crushed red pepper flakes are probably a good place to start.

Recipe after the jump!

Shrimp with Garlicky Cuban Mojo
Adapted from Epicurious

7 cloves garlic, peeled
2 teaspoons salt
1/3 cup lime juice (from 4 to 5 limes)
1/4 cup orange juice (from 1 orange)
1/4 cup olive oil
2 pounds jumbo shrimp, peeled, deveined, and butterflied
1/4 cup vegetable oil
Salt and black pepper
2 limes, cut into small wedges

4 cups mixed greens

Using a mortar and pestle, or the back of your knife, paste garlic with a pinch of salt.  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. 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.

Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well.

Heat a pan over medium heat.  Once pan is hot, add shrimp.  Saute until firm and just opaque, about 3-4 minutes.  Alternatively you can thread the shrimp onto skewers and grill your shrimp.

Mound shrimp on top of mixed greens and garnish with lime wedges. Drizzle with garlicky mojo.  Serve.

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