Mojo chicken (pronounced mo-ho) is a traditional Cuban dish. I decided to take this authentic dish and put a little spin on it by using a lot of the typical elements to turn it into a shrimp dish and then....amplify it even more by adding it on top of a baked potato.
1 lb shrimp, peeled & deveined
4 baked potatoes (2 sweet, 2 Russett)
¼ tsp ground oregano
juice from 2 medium, sized oranges
juice from ½ lime
juice from ½ lemon
½ tsp cumin
2 tbsp cilantro
2 garlic cloves, chopped
¾ tsp salt, to be measured separately
1/8 tsp ground turmeric
- Prepare marinade by juicing citrus, chopping garlic and cilantro. Add these ingredients to a bowl with 1/2 tsp salt. In a bowl, toss shrimp in dried spices including turmeric, oregano, remaining salt, and pepper. Pour a couple tablespoons of olive oil into a pan and sauté shrimp until garlic is fragrant.
- Add liquid mixture to shrimp and simmer on medium-high heat until liquid has reduced and shrimp are cooked thoroughly. Place Mojo-Shrimp atop your baked potato. Don’t forget to add salt, pepper, and butter to your potato and combine with a fork first.
Add salt, pepper, and butter to your potato first to elevate the dish.
Cook time does not include baked potato.