Recipe: Shrimp with Citrus Mojo (Cuban)

SHRIMP WITH CITRUS MOJO (CUBAN)

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.

MOJO:
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
SHRIMP:
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

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.

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.

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.

MAKE AHEAD
The mojo can be refrigerated overnight.

Servings: 4
Source: The Food & Wine Test Kitchen