Friday, April 15, 2016

Camarón entero Mojo (Whole Mojo Shrimp) for #FishFridayFoodies

Camilla of Culinary Adventures with Camilla issued a challenge to a bunch of food bloggers who are part of a group called Fish Friday Foodies.    Wendy of A Day in the Life on the Farm co-ordinates the whole thing.  Camilla was the host this month who came up with the overall theme.  We share our recipe on the third Friday of the month, which this was.  

The challenge she gave us was to cook a whole fish or seafood for #FishFridayFoodies.

I took the challenge, then I tried to find a local fisherman who could get me a whole flounder, cause I had plans on how to make it.

But life gets in the way and the calendar ticks down and suddenly it's TIME for Fish Friday Foodie!!!!

Luckily for me I got an invite to dinner at a friend's house and since we all bring stuff, I asked if I could bring an appetizer.  (I needed an excuse to get off my ___ and make this).

Mojo Shrimp

Since it was a Cuban style meal, I decided to use the bottle of Mojo Marinade I'd picked up on an impulse a few weeks ago and put that together with some whole, head on shrimp and came up with this.

I call it Camarón entero Mojo loosely translated, it means Whole Mojo Shrimp.  

So here's how I did it.

I took the bottle of marinade and heated it up with a couple of teaspoons of sugar, then added a bunch of Thai Chile Peppers and let it sit for a couple of hours.   I wanted a strongly flavored dipping sauce, one with a touch of heat to it.  Then I decided to add some more peppers, only this time I crushed them up. 

Recipe: Camarón entero Mojo 
Serves 6-8 as an appetizer

Mojo Sauce for dipping and Marinade
20 oz. bottle of Mojo Marinade
4-6 dried Thai Chile Peppers, crushed (less if you like less heat, or more if you stand it.)
1/2 cup sugar (optional, but I didn't want the marinade to be too sour)
1/2 cup Orange Marmalade ( or more to taste)
1/2 cup EVOO


Bring to a boil and take off of the heat and let sit for an at least 2 hours so the peppers can soften and impart a little heat.  This is the sauce you will use for dipping the shrimp and for marinating as  well.

Pour 1/2 of the marinade over 1 pound head on shrimp and let marinate for at least 30 minutes.  If using peeled and deveined shrimp, don't marinate for more than 15 minutes.  (It turns the shrimp to moosh otherwise).
Whole Shrimp

Take the shrimp out of the marinade and drain.  Heat up a medium saute pan coated with 1-2 Tablespoon EVOO, just til the oil starts to shimmer.  
Add the shrimp in a single layer, cook for a couple of minutes, then turn the shrimp over and continue to cook until they are cooked through.  You can tell it very easily, because the shrimp will turn bright pink and start to curl.  Add more EVOO as needed, for each panful.
Shrimp in pan

***You could also cook these Aussie style and throw them on the barby...***

Take off the heat and remove to a platter to keep warm, cook the remainder of the shrimp.  Pour a little of the reserved marinade over top and serve with the rest of the Mojo Sauce. 


I did do a taste test before I brought them to the party, and they were so good.   
Definitely a dish I'll make again.   
My friends all gave them a thumbs up as well. 
I like having friends...

I also made a second appetizer but I'll wait and share that one later on. 

***Sid's Sea Palm Cooking does promote Amazon Products on the site as a means of advertising.   It is  an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. 

16 comments:

  1. I would love to have joined your dinner party and shared some of these shrimp with you and your friends.

    ReplyDelete
    Replies
    1. Anytime you want to come on down, you're welcome. The shrimp were rather good, even if I do say so myself. This has been a fun challenge, which helps to stretch my cooking muscles.

      Delete
  2. Your shrimp looks amazing, Sid. Thanks for joining me this month at #FishFridayFoodies.

    ReplyDelete
    Replies
    1. You're welcome and thanks for coming up with the theme. I had fun.

      Delete
  3. Hand me all the shrimp and a baguette and a glass of wine, and I will be very very happy!

    ReplyDelete
    Replies
    1. OOH, great idea, I think they would have made a perfect dinner with just a baguette, and the Sangria we made. hmmmm I think I'm getting ideas...

      Delete
  4. I know all about procrastinating! I bought and made mine on Thursday night. True confession time. Love your shrimp!! Nice save!!

    ReplyDelete
    Replies
    1. Whew, glad I'm not the only one. Sometimes I'll make a dish so far in advance, that I can't wait to share, but not this reveal, but that's OK, it was delicious and I got to share it right away.

      Delete
  5. Why hello there fellow whole shrimp #FishFridayFoodie!!! Love your version with the mojo! They look lovely, and I can only imagine the smell of them was divine!

    ReplyDelete
    Replies
    1. Actually... Confession time here, I can't stand the smell of shrimp cooking. But... I love to eat them. Go figure? The dipping sauce was really tasty with them as well.

      Delete
  6. Always looking for a new shrimp recipe. Thanks.

    ReplyDelete
    Replies
    1. You're welcome. I thought these were pretty darn tasty.

      Delete
  7. Wow Sid that shrimp sure looks succulent. Amazing appetizer.

    ReplyDelete
  8. Irresistible and awesome looking shrimps.

    ReplyDelete
    Replies
    1. Thank you, I had fun making them and eating them as well.

      Delete

I love to hear from my readers, so please feel free to drop me a note, let me know if you like something I made, it makes my day.