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Orange Shrimp Mojo

Orange Shrimp Mojo
With jalapeno, orange and avocado, every bite of this enticing entree is spicy, tangy and fresh. The sauce beautifully glazes shrimp.—Don Thompson, Houston, Ohio
8 ServingsPrep: 25 min. Cook: 45 min.

Ingredients

  • 1 tablespoon cumin seeds
  • 1 tablespoon whole peppercorns
  • 1 tablespoon grated orange or tangerine peel
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1 pound uncooked jumbo shrimp, peeled and deveined
  • 3 cups orange juice
  • 3 tablespoons rum or chicken broth
  • 1 garlic clove, minced
  • 4 teaspoons olive oil
  • 1 large navel orange, peeled, sectioned and chopped
  • 1/2 large sweet onion, chopped
  • 1 cup cubed California Avocado
  • 1/2 cup minced fresh cilantro, divided
  • 1 teaspoon chopped seeded jalapeno pepper

Directions

  • In a dry small skillet over medium heat, toast cumin seeds and
  • peppercorns until aromatic, about 1-2 minutes. Remove from skillet.
  • Crush seeds using a spice mill or blender.
  • In a small bowl, combine the orange peel, oregano, salt and crushed
  • cumin and peppercorns. Sprinkle 1 tablespoon spice mixture over
  • shrimp.
  • In a large skillet, cook shrimp in oil over medium-high heat for 1
© Taste of Home 2013

2 of 2

Orange Shrimp Mojo (continued)

Directions (continued)

  • minute; turn shrimp. Add the orange juice, rum, garlic and 1
  • tablespoon spice mixture. Cook and stir 1-2 minutes longer or until
  • shrimp turn pink; remove and keep warm.
  • Bring liquid in skillet to a boil. Cook until reduced to 2/3 cup,
  • about 35 minutes. Meanwhile, for salsa, combine the orange, onion,
  • avocado, 1/4 cup cilantro, jalapeno and remaining spice mixture in a
  • small bowl.
  • Stir remaining cilantro into sauce. Serve with shrimp and salsa.
  • Yield: 8 servings.
Nutrition Facts: 2 shrimp with 1/4 cup salsa and about 1 tablespoon sauce equals 175 calories, 6 g fat (1 g saturated fat), 69 mg cholesterol, 220 mg sodium, 17 g carbohydrate, 2 g fiber, 11 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013