25 March, 2020
Comfort Food: Mojo ShrimpPosted in : Main Courses on by : Rosemary Cheese Chaser Tags: cinnamon, clove, ginger, hot pepper, olive oil, pescitarian, shrimp
I first learned this recipe decades ago from a dear friend. Since then, it has transitioned from novelty through the daily standards and into the comfort food rotation. Each time I make it, it brings to mind all the wonderful friends I’ve shared it with and all the joyous times we’ve shared together!
Fortunately, in this time of crisis, our local fresh food suppliers are continuing the essential work of feeding our community. Doubly fortunate: living down the road from the Wild Salmon Seafood Market! Bonus – if you’re not comfortable visiting, they will deliver!
Here’s hoping that, wherever you are, you’re staying home, staying safe, and making wonderful memories with those you love.
Serve alongside your favorite sides to make it a complete meal. Or skip the sides and eat more shrimp!
Comes together quickly with very little prep
- 1 stick cinnamon
- 4 pods cardamom
- 5 cloves
- 2 teaspoons red pepper flakes
- 4 tablespoons olive oil
- 1 small piece fresh ginger root sliced
- 30 medium shrimp
- 1 teaspoon salt
- 1 teaspoon black pepper
Reserve half the red pepper. Put the remaining dry spices and oil in an ovenproof bowl and heat in a 250-degree oven for 30 minutes or an hour. You can also heat on the stove on low heat. The goal of this step is to flavor the oil with the spices.
Clean the shrimps – behead them and remove the poop chute, but leave the shells on.
Transfer the spices and oil to a pan. Add the sliced ginger. Place the pan on over medium heat. Cook until the ginger starts to crisp.
Add the shrimps to the hot pan and stir them well to coat them in the flavorful oil. Let them sit a minute or two and stir again. After the second stir, most of the shrimps should be looking a little bit pink.
Sprinkle the salt, pepper, and reserved red pepper flakes over the shrimp and toss one more time.
Cover the pan and turn off the burner. Leave for a couple of minutes while you set the table or pour your wine. Don't leave them too long or they'll be overcooked!
Serve immediately with your favorite sides. Refrigerate leftovers immediately and use them the next day to add protein to your salad or as a cold plate snack.