Shrimp with Citrus Mojo

Food & Wine
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.


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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
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


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.

Make Ahead: The mojo can be refrigerated overnight.

Wine Recommendation: A light, acidic Italian Pinot Grigio will tame the hot pepper and echo the bright taste of citrus in the sauce. Try the 1998 Zemmer or the 1998 Campanile.

Created date

May 2004