Ingredients with Measurements:
- 1 lb. large shrimp, peeled and deveined
- 4 ripe plantains, sliced
- 1/4 cup olive oil
- 1/4 cup orange juice
- 1/4 cup lime juice
- 1/4 cup chopped fresh cilantro
- 4 garlic cloves, minced
- 1 tsp. ground cumin
- Salt and pepper to taste
Special equipment needed:
- Large skillet or griddle
- Mixing bowl
Step-by-step instructions:
1. In a mixing bowl, whisk together olive oil, orange juice, lime juice, cilantro, garlic, cumin, salt, and pepper to make the mojo marinade.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for at least 30 minutes.
3. Heat a large skillet or griddle over medium-high heat. Add the sliced plantains and cook until golden brown on both sides, about 2-3 minutes per side. Remove from heat and set aside.
4. In the same skillet, add the marinated shrimp and cook until pink and cooked through, about 2-3 minutes per side.
5. Serve the shrimp with the plantains on the side, drizzled with any remaining mojo marinade.
Time:
Preparation time: 10 minutes
Marinating time: 30 minutes
Cooking time: 10 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 340
Fat: 12g
Carbohydrates: 40g
Protein: 20g
Substitutions for ingredients:
- Instead of shrimp, you can use chicken or pork.
- Instead of plantains, you can use sweet potatoes or yams.
Variations:
- Add sliced onions and bell peppers to the skillet with the shrimp for added flavor.
- Serve the shrimp and plantains over rice or quinoa for a complete meal.
Tips and tricks:
- Make sure to use ripe plantains for the best flavor and texture.
- Don't overcook the shrimp, as they can become tough and rubbery.
- Use a non-stick skillet or griddle to prevent sticking.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the shrimp and plantains on a large platter, garnished with fresh cilantro and lime wedges.
Garnishes:
Fresh cilantro and lime wedges.
Pairings:
Serve with a side of black beans and rice for a complete Cuban-inspired meal.
Suggested side dishes:
Black beans and rice, roasted vegetables, or a green salad.
Troubleshooting advice:
If the shrimp are sticking to the skillet, add a little more oil to the pan.
Food safety advice:
Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are safe to eat.
Food history:
Mojo is a traditional Cuban marinade made with citrus juice, garlic, and herbs. It is often used to marinate meats and seafood.
Flavor profiles:
This dish is tangy, savory, and slightly sweet, with a hint of spice from the cumin.
Serving suggestions:
Serve this dish as a main course for a family dinner or as a party appetizer.
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Region: Cuban