November 22nd, 2009
Before Mojitos…there was Mojo…and Shrimp with Cilantro Mojo…is my recipe today…good enough for all at the Delaware Beaches…Ocean City, MD…and Delray Beach, Florida…
When I was growing up in Puerto Rico, mojo was a side sauce for dipping sorullitos de maiz, which are like a hush puppy with cheese inside, fried plantains, and chicharrones de pollo, which are fried chicken pieces. You could really put mojo on anything, including fish, grilled chicken or meat.
A basic mojo is made of garlic, herbs, olive oil and lemon juice. But, believe me, there are plenty of variations.
I hope you enjoy the following recipe:
Shrimp with Cilantro Garlic Mojo
2 cups fresh cilantro, chopped
4 garlic cloves, chopped
1/4 cup extra-virgin olive oil
1/4 cup lemon juice
2 lbs. medium size shrimp (frozen, cleaned and easy to peel)
1/4 cup green onions, chopped, some of the green part included
4 ounces tomato sauce
1 Tbs. butter
1 Tbs. olive oil
Put the first 4 ingredients in a blender. Push pulse until it has the consistency of pesto sauce. Set aside or if not using right away, put in the refrigerator.
Peel shrimp. In a frying pan, preferably non-stick, put butter and olive oil to heat on medium. Add the green onions and then the shrimp and stir fry them for about 4 to 5 minutes.
Add the tomato sauce, Worcestershire sauce, and the mojo sauce and heat them up for another 4 minutes or so. You want them hot but make sure you don’t over cook them.
That’s it!!!
You can serve them over rice, angel hair noodles or wrap them in a flour tortilla, burrito style.
Serves 4 for an entree or 8 for an appetizer or tapas.
Remember to make the recipes your own so if you feel you need more lemon or more tomato sauce or less garlic, please go for it and enjoy.
See you soon…
Tags: appetizers, Bethany Beach, Delaware Beaches, Delray Beach, Dewey Beach, entrees, Fenwick Island, Florida, Hors D'oeuvres, Lewes, Ocean City, Recipe, Recipes, rehoboth beach, South Bethany, tapas
