Ingredients with Measurements:
- 1 lb. shrimp, peeled and deveined
- 1/2 cup olive oil
- 1/4 cup fresh lime juice
- 1/4 cup fresh orange juice
- 1/4 cup chopped fresh cilantro
- 2 garlic cloves, minced
- 1 jalapeño pepper, seeded and minced
- 1 tsp. ground cumin
- 1/2 tsp. salt
- 1/4 tsp. black pepper
- 1 lb. baby potatoes, halved
- 1 tbsp. olive oil
- Salt and pepper to taste
Special equipment needed:
- Baking sheet
- Blender or food processor
Step-by-step instructions:
1. Preheat the oven to 400°F.
2. In a blender or food processor, combine the olive oil, lime juice, orange juice, cilantro, garlic, jalapeño pepper, cumin, salt, and black pepper. Blend until smooth.
3. In a large bowl, toss the shrimp with half of the mojo verde sauce. Set aside.
4. On a baking sheet, toss the potatoes with olive oil, salt, and pepper. Roast for 20-25 minutes, or until tender and golden brown.
5. While the potatoes are roasting, heat a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes per side, or until pink and cooked through.
6. Serve the shrimp with the roasted potatoes and the remaining mojo verde sauce.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
5. Temperature:
- Oven temperature: 400°F
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 23g
- Carbohydrates: 22g
- Protein: 23g
- Fiber: 3g
- Sugar: 3g
Substitutions for ingredients:
- Shrimp: You can substitute with chicken or tofu.
- Cilantro: You can substitute with parsley or basil.
- Jalapeño pepper: You can substitute with serrano pepper or red pepper flakes.
- Baby potatoes: You can substitute with sweet potatoes or butternut squash.
Variations:
- Add sliced bell peppers and onions to the baking sheet with the potatoes for added flavor and nutrition.
- Serve the shrimp and potatoes over a bed of rice or quinoa for a complete meal.
- Use the mojo verde sauce as a marinade for grilled chicken or fish.
Tips and tricks:
- Make sure to pat the shrimp dry before cooking to ensure they get a nice sear.
- If you don't have a blender or food processor, you can finely chop the garlic, jalapeño pepper, and cilantro and whisk all the ingredients together in a bowl.
Storage instructions:
- Store any leftover shrimp and potatoes in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, place the shrimp and potatoes in a microwave-safe dish and heat in the microwave for 1-2 minutes, or until heated through.
Presentation ideas:
- Serve the shrimp and potatoes on a large platter with a drizzle of the mojo verde sauce and a sprinkle of fresh cilantro.
Garnishes:
- Fresh cilantro
- Lime wedges
Pairings:
- Serve with a side salad or roasted vegetables for added nutrition.
- Pair with a crisp white wine or a light beer.
Suggested side dishes:
- Roasted asparagus
- Grilled zucchini
- Mixed greens salad
Troubleshooting advice:
- If the shrimp are sticking to the pan, make sure the pan is hot enough before adding the shrimp. You can also add a little more oil to the pan if needed.
Food safety advice:
- Make sure to cook the shrimp to an internal temperature of 145°F to ensure they are fully cooked.
Food history:
- Mojo verde is a traditional Spanish sauce made with garlic, cilantro, and olive oil. It is commonly used as a marinade for meats and seafood.
Flavor profiles:
- The shrimp is tangy and slightly spicy from the mojo verde sauce, while the roasted potatoes are crispy and savory.
Serving suggestions:
- Serve the shrimp and potatoes family-style on a large platter for a casual dinner party.
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Region: Spanish