Shrimp With Citrus Mojo Sauce

Recipe Ingredients

		Mojo Sauce
1 teaspoon	5ml	Whole allspice berries
3/4 teaspoon	3.8ml	Cumin seeds
1/4 cup	15g / 0.5oz	Minced onion
2		Garlic cloves - minced
1/2		Scotch bonnet or habanero chile - seeded and minced
1/2 teaspoon	2.5ml	Orange zest - finely grated
1/2 cup	118ml	Fresh orange juice
1/4 cup	59ml	Plus 2 tablespoons extra-virgin olive oil
3 tablespoons	45ml	Fresh lime juice
2 tablespoons	30ml	Sherry vinegar
1 teaspoon	5ml	Kosher salt
1/2 teaspoon	2.5ml	Pepper - freshly ground
1/4 teaspoon	1.3ml	Saffron threads - crumbled
		Shrimp
1 lb	454g / 16oz	Yukon gold potatoes - peeled and cut into 1-inch dice
2 cups	125g / 4.4oz	Fresh or frozen corn kernels
2 tablespoons	30ml	Vegetable oil
1 1/2 lbs	681g / 24oz	Medium shrimp - shelled and deveined
1/4 cup	4g / 0.1oz	Cilantro leaves - plus 2 tablespoons chopped
		Salt and freshly ground pepper

Recipe Instructions

MAKE AHEAD: The mojo can be refrigerated overnight.

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.

Source:
The Food & Wine Test Kitchen

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