Sauteed Shrimp in Latin Citrus Sauce |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 2 |
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The sauce, also known as mojo criollo, requires very little chopping and provides a tangy counterpart to the cumin-rubbed shrimp. Based on a chicken recipe in Cooking Light, JUNE 2004. Ingredients:
2 teaspoons brown sugar |
1 teaspoon ground cumin |
1/2 teaspoon salt |
1/2 teaspoon garlic powder |
1/8 teaspoon ground red pepper |
1 teaspoon vegetable oil |
1 lb shrimp, tails on, cleaned and deveined |
1 1/2 teaspoons garlic, minced |
1/4 cup fresh lime juice |
1/4 cup orange juice |
2 tablespoons honey |
2 tablespoons fresh cilantro, chopped |
2 tablespoons fresh mint, chopped |
Directions:
1. Combine brown sugar, cumin, salt, garlic powder, and red pepper; sprinkle over the shrimp inside a large Ziploc bag and let sit out at room temperature while you prep the sauce. Squeeze limes into a glass measuring cup and add orange juice and honey. Blend with whisk.
2. Heat vegetable oil in a large nonstick skillet over medium-high heat. add garlic to pan; sauté 30 seconds. Add shrimp and cook for 3-5 minutes or until done. Remove from pan; keep warm.
3. Add juices and honey to pan to deglaze; cook 3 minutes or until slightly thickened. Remove pan from heat; stir cilantro and mint into sauce. Pour sauce over shrimp and serve as-is for an appetizer, or over rice for an entree.
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