MOJO SHRIMP
Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.
Provided by Yoly
Categories World Cuisine Recipes Latin American Caribbean
Time 4h45m
Yield 4
Number Of Ingredients 10
Steps:
- Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.
- Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.
- Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 12.2 g, Cholesterol 172.6 mg, Fat 22 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 3.2 g, Sodium 491.1 mg, Sugar 4.8 g
MOJO SHRIMP POTATO SKINS
Provided by Food Network Kitchen
Time 1h35m
Number Of Ingredients 0
Steps:
- Toppings: Shrimp sauteed with rum and mojo sauce
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 15 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
FRISCO GOURMET POTATO SKINS
Provided by Food Network Kitchen
Time 1h40m
Number Of Ingredients 0
Steps:
- Toppings: Artichokes pureed with goat cheese, garlic, fresh herbs and olive oil
- How to Make Classic Potato Skins:
- Pierce 4 large russet potatoes with a fork. Bake directly on the oven rack at 350 degrees until tender, about 1 hour. Let cool, then quarter lengthwise and scoop out the flesh, leaving a 1/4-inch shell. Brush both sides with melted butter and season with salt and pepper. Bake, skin-side up, at 450 degrees until crisp, about 20 minutes. Add your favorite team toppings. (For cheesy skins, flip the baked shells over before topping, sprinkle with 1 cup grated cheddar cheese and bake an extra 5 minutes.)
RACLETTE POTATO SKINS
Raclette is both the name of an Alpine cheese and the dish in which it stars. The creamy, yet sharp, flavored cheese is gently melted and served with various accompaniments like potatoes, ham and cornichons. For these potato skins, we channeled the classic Swiss dish and put all the components together on top of a potato skin.
Provided by Food Network Kitchen
Categories appetizer
Time 1h50m
Yield 16 potato skins
Number Of Ingredients 7
Steps:
- Preheat the oven to 425˚ F. Bake the potatoes and prepare the skins as directed.
- Brush the potato skins on both sides with the melted butter and season with salt and pepper. Arrange skin-side up on the baking sheet. Bake until crisp, about 15 minutes. Flip the potato skins and top with the ham, cheese and shallot. Bake until the cheese is melted, about 5 more minutes. Top with cornichons and chives.
MOJO FRIES
Provided by Patrick and Gina Neely : Food Network
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F. Coat 2 sheet trays with nonstick spray.
- Cut potatoes into 1/4-inch strips using a mandoline and pat dry. Divide the potatoes between the sheet trays and toss with olive oil, salt, and pepper and spread the potatoes in a single layer. Bake until the potatoes are golden brown and crisp, about 35 minutes, turning once with a spatula halfway through baking.
- Remove the potatoes from the oven and while still hot, toss with the lime zest, garlic, parsley, cilantro, mint, and red pepper flakes. Serve hot.
MOJO SHRIMP
Steps:
- Preheat the oven to 450°F.
- Spray the inside and lid of a cast-iron Dutch oven with olive oil.
- Scatter the sweet potato in the pot. Add the shrimp.
- In a small bowl, mix the orange juice, lime juice, oregano, paprika, red pepper flakes, allspice, garlic, and salt.
- Pour half of the mixture over the shrimp.
- Add the zucchini and the bananas. Top with the bell pepper slices.
- Pour the rest of the orange juice mixture over all.
- Cover and bake for about 40 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven. Serve immediately.
- nutrition information
- Calories: 238
- Protein: 9g
- Carbohydrates: 51g
- Fat: 2g
- Cholesterol: 43mg
- Sodium: 280mg
- Fiber: 6g
SHRIMP AND POTATO CAKES
Provided by Robert Irvine : Food Network
Categories appetizer
Time 55m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Lemon aioli or Thousand Island dressing, for serving
- Peel and grate the potatoes into a large bowl. Add all the other ingredients, except the flour and oil, and combine well. Cook's Note: be careful when you add the blackening spice, if you like more or less, adjust accordingly. Refrigerate for 15 minutes for the flavors to meld.
- Remove from refrigerator and slowly add the flour, mixing well.
- Heat a large skillet over medium heat and add the oil. Add tablespoons of the potato mixture to the hot oil, gently pressing down to form cakes. Cook for approximately 2 to 3 minutes on each side. Remove to paper towels to absorb the excess oil. Continue this method until all the potato mixture is used.
- Transfer to a serving platter and serve immediately while hot. Serve with lemon aioli or Thousand Island dressing on the side.
MOJO POTATOES
Another mojo potato recipe I found on copykat.com Haven't tried it yet but let me know what you think!
Provided by Iron Woman
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix flour and spices in shallow dish. Cut potatoes into 1/2-inch thick wedges.
- Dip potato slices into the beaten egg, then into flour mixture.
- Deep fry in hot oil (about 375 degrees) until golden brown, about 5 to 7 minutes.
- Serve with ranch dressing or sour cream.
Nutrition Facts : Calories 240.3, Fat 1.6, SaturatedFat 0.5, Cholesterol 52.9, Sodium 176.1, Carbohydrate 49.5, Fiber 5.2, Sugar 1.8, Protein 7.5
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