I listened on the radio and, in Eddie's honor, made delicious Cuban Mojo Shrimp. We are all aware of the tough pre-season try out for kicker. When Pineiro was given the slot, he celebrated with his father by enjoying a Cuban dinner. Pineiro, who is from Miami, began his career as an excellent soccer player and was an All-Dade County pick in soccer. His father, Eddy Sr., came to the United States from Cuba at the age of 9 during the Mariel boat lift of 1980 and later had a professional soccer career with the Fort Lauderdale Strikers of the ASL/APSL.
While no one enjoyed the game, you are sure to enjoy this recipe for Cuban Mojo Shrimp.
Ingredients
5 cloves garlic
1/2 tsp. freshly ground black pepper
1/2 cup juice of Seville (sour) orange - or 1/4 cup orange juice and 1/4 lime juice
1/4 cup lime juice
1/4 lemon juice
1/4 tsp ground cumin
1/4 cup extra-virgin olive oil
Kosher salt to taste
1 pound raw shrimp peeled and deveined
Instructions
- Mash garlic, pepper and oregano using a mortar and pestle until they form a chunky paste. Alternately, you can combine these ingredients by pulsing in a food processor.
- Whisk garlic mixture with next 6 ingredients (through olive oil).
- Set aside half the sauce. Add shrimp to the other half of the sauce and marinade in the refrigerator for 15 minutes.
- Drain shrimp, reserving marinade.
- Heat 2 Tbs olive oil in a large skillet over medium high heat.
- Add the shrimp and sprinkle with salt. Toss for 30 seconds
- Lower the heat to medium and cook shrimp, turning at least once until they are pink and cooked through.
- Remove the shrimp to a warm platter.
- Increase the heat to high add the reserved marinade and the other half of the sauce reserved earlier.
- Boil sauce until reduces by half and thickens.
- Pour it over the shrimp and serve.
