CUBAN SHRIMP SAUTé WITH THREE-WAY SOUR ORANGE MOJO Serves 4.
You'll taste three dimensions of the mojo with this recipe. Half is set aside as a fresh dipping sauce for the shrimp, while the other half marinates the shrimp, then is boiled down to syrup so it can glaze the finished dish. Give everyone a little individual bowl of mojo for dipping. Rice is what you want with the shrimp.
Mojo Sauce (keeps up to 2 days in the refrigerator): • 10 cloves garlic • 1 tsp. freshly ground black pepper • 11/2 tsp. dry whole leaf oregano • 1/4 to 1/2 tsp. hot red pepper flakes (optional, or use to taste) • 1 c. orange juice • 1/2 c. freshly squeezed lime juice • 1/2 c. freshly squeezed lemon juice • 1/2 tsp. ground cumin, optional • 1/2 c. good-tasting extra-virgin olive oil Shrimp: • Extra-virgin olive oil • 11/2 to 2 lb. large to jumbo raw shrimp, shelled but with tails left intact • Kosher or other coarse salt to taste • Leaves from 8 sprigs fresh coriander
Directions The traditional way of making the mojo is to mash the garlic with the pepper and oregano in a mortar, then blend it with the other ingredients. Believe it or not, the flavor is different from the alternate method, which is to drop the garlic into a food processor that is running. Then add the other ingredients. Process only a few seconds.
Being picky, I prefer the mortar method for a deep marrying of flavors, but the processor is fast and gives you a fine mojo. Set half the sauce aside to use at the table as a dipping sauce. Combine the remaining with the shrimp and refrigerate 20 to 30 minutes.
Drain shrimp, reserving marinade. Film the bottom of a 12-inch straight-sided sauté pan with olive oil. Heat over medium high. Add the shrimp with a generous sprinkling of salt and toss them for 30 seconds. Then lower the heat to medium and cook them, turning at least once, for another minute, or until they are pink and barely firm.
Quickly remove the shrimp to a warm platter. Put the pan over high heat, add the reserved marinade and boil it down until it's syrupy, taking care not to burn it. Pour it over the shrimp, scatter with the coriander leaves and serve hot. Before setting out the dipping mojo, add salt to taste.
Nutrition information per serving: Calories365Fat28 gSodium201 mg Carbohydrates11 gSaturated fat4 gCalcium57 mg Protein18 gCholesterol160 mgDietary fiber1 g Diabetic exchanges per serving: 1/2 fruit, 2 1/2 lean meat, 4 fat.