Sonia
July 13th, 2008, 11:48 PM
Our Service Mark OSM is pleased to post the following fabulous recipe for Smoky Shrimp with Mojito Sauce from our Great Cook Series. A perfect appetizer for a summer dinner party (or as a dinner for two), Your guests will praise your culinary skills when they bite into these succulent shrimps.
Ingredients:
2/3 cup olive oil
1/2 cup fresh lime juice
4 gloves garlic, thinly sliced, plus 3 cloves garlic, minced
1/2 tsp ground cumin
1 Tbsp best-quality mescal **
1/2 cup firmly packed, finely chopped fresh flat-leaf (italian) parsley
2 lbs Large shrimp (prawns), peeled and deveined
Salt
Wow! I forgot I was working on this. Sorry! anyway, here we go:
In a heavy frying pan over medium-low heat, heat 1/3 cup of the olive oil. Add the sliced garlic and cook slowly, stirring frequently, until golden, about 3 minutes. Be careful not to let the garlic burn. Pour the oil and garlic mixture to a shallow baking dish, and let it cool slightly. Add the mescal and the shrimp, toss to coat evenly, cover, and refrigerate for at least 3 hours or up t 6 hours, tossing occasionally.
Cover and soak in water 18 wooden cocktail skewers for at least 30 minutes, then drain. You can either grill or broil the shrimp. To broil, line the bottom of a broiler pan with aluminum foil.
To make the mojo, in a mini food processor, combine the remaining 1/3 cup of oil, the lime juice,minced garlic, cumin, parsley, and a rounded half a teaspoon of salt. Pulse briefly to combine. Then put the mojo sauce in a small dish, or ramekin, and place in the center of a large platter, for dipping.
Preheat the broiler. Curl up one shrimp at a time on the skewer, tucking the thin tail inside and piercing in at least three places to hold it secure. Thread a second shrimp onto the skewer, keepin both shrimps colose to the pointed end. The trick here is to wrapping the blunt end of each skewer with aluminum foil, halfway up its length to create a handle, and prevent the skewers from catching fire. Arrange the skewers on the broiler pan, and place under the broiler about four inches from the heat. Broil 2-3 minutes on each side. Shrimp should be lightly charred, and opaque throughout.
Transfer the skewers to the platter, arranging them around the bowl of mojo. Serve immediately.
**NOTE: Mescal is a Mexican Liquor distilled from the agave plant. All Agave-based spirits, including tequilla, are known collectively as mescals, but are not necessarily from the blue Agave, which is the best, and used to make tequilla. Mescal is generally a rustic drink with a bitter pungent flavor. It suffuses this dish with a pleasant hint of smoke and cactus. Your guests will love it!
Ingredients:
2/3 cup olive oil
1/2 cup fresh lime juice
4 gloves garlic, thinly sliced, plus 3 cloves garlic, minced
1/2 tsp ground cumin
1 Tbsp best-quality mescal **
1/2 cup firmly packed, finely chopped fresh flat-leaf (italian) parsley
2 lbs Large shrimp (prawns), peeled and deveined
Salt
Wow! I forgot I was working on this. Sorry! anyway, here we go:
In a heavy frying pan over medium-low heat, heat 1/3 cup of the olive oil. Add the sliced garlic and cook slowly, stirring frequently, until golden, about 3 minutes. Be careful not to let the garlic burn. Pour the oil and garlic mixture to a shallow baking dish, and let it cool slightly. Add the mescal and the shrimp, toss to coat evenly, cover, and refrigerate for at least 3 hours or up t 6 hours, tossing occasionally.
Cover and soak in water 18 wooden cocktail skewers for at least 30 minutes, then drain. You can either grill or broil the shrimp. To broil, line the bottom of a broiler pan with aluminum foil.
To make the mojo, in a mini food processor, combine the remaining 1/3 cup of oil, the lime juice,minced garlic, cumin, parsley, and a rounded half a teaspoon of salt. Pulse briefly to combine. Then put the mojo sauce in a small dish, or ramekin, and place in the center of a large platter, for dipping.
Preheat the broiler. Curl up one shrimp at a time on the skewer, tucking the thin tail inside and piercing in at least three places to hold it secure. Thread a second shrimp onto the skewer, keepin both shrimps colose to the pointed end. The trick here is to wrapping the blunt end of each skewer with aluminum foil, halfway up its length to create a handle, and prevent the skewers from catching fire. Arrange the skewers on the broiler pan, and place under the broiler about four inches from the heat. Broil 2-3 minutes on each side. Shrimp should be lightly charred, and opaque throughout.
Transfer the skewers to the platter, arranging them around the bowl of mojo. Serve immediately.
**NOTE: Mescal is a Mexican Liquor distilled from the agave plant. All Agave-based spirits, including tequilla, are known collectively as mescals, but are not necessarily from the blue Agave, which is the best, and used to make tequilla. Mescal is generally a rustic drink with a bitter pungent flavor. It suffuses this dish with a pleasant hint of smoke and cactus. Your guests will love it!