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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Mojo is the ubiquitous Cuban condiment that's sprinkled on meats and poultry and is often used as a marinade too. A Scotch bonnet chile makes this version extra spicy. Ingredients:
1 teaspoon whole allspice berries |
3/4 teaspoon cumin seeds |
1/4 cup minced onion |
2 garlic cloves, minced |
1/2 to 1 whole scotch bonnet or habanero chile, seeded and minced |
1/2 teaspoon finely grated orange zest |
1/2 cup fresh orange juice |
1/4 cup plus 2 tablespoons extra-virgin olive oil |
3 tablespoons fresh lime juice |
2 tablespoons sherry vinegar |
1 teaspoon kosher salt |
1/2 teaspoon freshly ground pepper |
1/4 teaspoon saffron threads, crumbled |
1 pound yukon gold potatoes, peeled and cut into 1-inch dice |
2 cups fresh or frozen corn kernels |
2 tablespoons vegetable oil |
1 1/2 pounds medium shrimp, shelled and deveined |
1/4 cup cilantro leaves, plus 2 tablespoons chopped |
salt and freshly ground pepper |
Directions:
1. MAKE THE MOJO: In a small skillet, toast the allspice berries and cumin seeds over moderate heat until fragrant, about 1 minute. Transfer the spices to a plate to cool, then grind in a spice grinder or mortar. In a small bowl, combine the spices with the onion, garlic, chile, orange zest, orange juice, olive oil, lime juice, sherry vinegar, salt, pepper and saffron and set aside for 1 hour.
2. MAKE THE SHRIMP: In a large saucepan of boiling salted water, cook the potatoes until just tender, about 5 minutes. Using a slotted spoon, transfer the potatoes to a bowl. Add the corn to the saucepan and cook until tender, about 3 minutes. Drain the corn and add it to the potatoes.
3. Wipe out the saucepan and heat the oil until shimmering. Add 1/2 cup of the mojo and simmer over moderate heat for 1 minute. Add the shrimp and cook, turning once, until loosely curled, about 1 minute. Transfer the shrimp to a plate. Add another 1/4 cup of the mojo to the saucepan and bring to a simmer over moderate heat. Add the potatoes and corn and cook until heated through. Stir in the chopped cilantro and season with salt and pepper. Transfer to a platter and arrange the shrimp on top. Garnish with the cilantro leaves and serve, passing the extra mojo at the table.
4. Make Ahead: The mojo can be refrigerated overnight.
5. Wine Recommendation: A light, acidic Italian Pinot Grigio will tame the hot pepper and echo the bright taste of citrus in the sauce. Try the 1998 Zemmer or the 1998 Campanile.
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