Tag: seafood
Cuban Mojo Shrimp
Cuban Mojo Shrimp
Cuban mojo marinade is a quick and easy way to prepare one of my favorite seafood items: shrimp. It’s citrusy, garlicky, and relatively healthy for you; only taking 6-7 minutes to cook. The shrimp pairs well with steamed rice and sweet fried plantains. These shrimp can also be skewered and grilled for the same amount of time as in a sauté pan.
Ingredients
- 1 lb peeled and deveined shrimp tails removed; 16/20 ct
- 1/4 cup olive oil
- 1 orange juiced
- 3 limes juiced
- 6 garlic cloves minced
- 1 tsp dried oregano
- 1/2 tsp sea salt
- 1/2 tsp cracked black pepper
- 1/4 tsp ground cumin
Instructions
- Mix together all of the marinade ingredients. Marinate the shrimp for 1 hour.
- Heat up 2 tbsp of olive oil in a large sauté pan over medium high heat. Add in the shrimp in a single layer.
- Sauté the shrimp for 3-4 minutes a side, flipping only once.
Creole Seasoned Grilled Alligator
Creole Seasoned Grilled Alligator
Alligator is a southern delicacy in Louisiana and Florida. The meat is considered seafood, but has a firm consistency between chicken and pork with a mild fishy taste. It is very high in protein and low in fat. Gator meat is for purchase in the U.S. from legally sourced gator farms and can be found in specialty stores. I purchased mine for $14/lb from my local Asian market; found in the frozen section.
Equipment
- metal skewers
- charcoal
- chimney starter
- charcoal grill
Ingredients
- 1 lb alligator tail meat cut into cubes
- 3 tbsp creole seasoning
- 2 tbsp olive oil
Instructions
- Rub the alligator tail meat with olive oil and the creole seasoning. Let marinate for 15 minutes. Place the gator on steel skewers.
- Light the charcoal in a chimney starter and allow to get gray. Pour the charcoal in the grill and place the grate on. Place the skewers directly over the charcoal.
- Grill for 6 minutes a side until cooked through.
Hawaiian Garlic Shrimp
Hawaiian Garlic Shrimp
This is a typical way you would find shrimp prepared off a food truck in Hawaii. Jumbo shrimp are seasoned with paprika and cayenne, then cooked in butter and olive oil. The last minute of cooking, more butter is added to the shrimp along with a ton of garlic. Adding cornstarch to the seasoning will give the shrimp a nice crust and help seal in the flavor. Serve the shrimp with steamed rice; pouring the extra butter sauce over.
Servings: 2
Ingredients
- 1 lb 8/12 ct. jumbo shrimp peeled and deveined
- 2 tbsp cornstarch
- 2 tsp paprika
- 1/4 tsp cayenne pepper
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup garlic minced
- 2 tbsp parsley chopped
- 1/2 lemon juiced
- salt and pepper to taste
Instructions
- Mix together the cornstarch, paprika, and cayenne pepper.
- Pat dry the shrimp on paper towels. Toss the shrimp in the seasoning.
- Heat up the olive oil and 1 tbsp of butter in a large sauté pan over medium high heat. Add in the shrimp in a single layer. Cook for 3 minutes without moving.
- Flip the shrimp over. Cook for 2 minutes.
- Add in the other tbsp of butter and the garlic. Cook for 1 minute, then turn off the heat.
- Toss the shrimp with parsley and squeeze over the lemon juice. Season with salt and pepper to taste.
