Shrimp In Blood Orange Mojo-Style Sauce
Mojo sauce is a classic element of Cuban cuisine. It is based on the combination of tart citrus fruits and garlic, along with a few herbs. Here, we’re using blood oranges for a rich and colorful version of the sauce, as a marinade and cooking sauce for shrimp, but the sauce can also add its luscious flavors to chicken, fish, or other seafood, or be used as a dipping sauce.
- 8 garlic cloves minced
- 1 cup fresh blood orange juice
- 1/2 cup Fresh lemon juice
- 1/2 cup fresh cilantro chopped
- 1/4 cup olive oil
- 1 teaspoon Kosher salt
- 1/2 teaspoon finely chopped fresh oregano
- 1/4 teaspoon ground cumin
- 6 cloves garlic minced
- 1 pound shrimp peeled and deveined
- 1 teaspoon ⁄2dried oregano
- 2 tablespoons olive oil
- 3/4 cup Chicken broth
- Combine all the ingredients in a bowl and stir to combine.
- If you want to make the sauce separately or ahead of time, you can store it in the fridge for up to 3 days.
- Add the garlic, oregano, and olive oil to a medium bowl. Season with salt and pepper.
- Add the shrimp and toss to coat thoroughly. Cover the bowl with plastic wrap and refrigerate for about 30 minutes at least.
- Heat the 2 tablespoons olive oil in a skillet. Add the mojo sauce and the chicken broth, and bring to a boil. Simmer for about 2 minutes.
- Add the shrimp to the skillet in a single layer, and turn the heat down to medium-low. Cook the shrimp until they are pink and rounded, or about 4 minutes.
- Serve immediately over hot rice.
Alternate – Grilled Shrimp:
- Marinate the shrimp in the seasonings as well as half the mojo sauce, omitting the chicken broth.
- Grill the shrimp on skewers that you’ve soaked in cold water for about 20 minutes for about 3 minutes on each side.
- Use the remaining half of the mojo sauce for dipping.
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