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Camarones con Mojito (Shrimp with Salsa)

Shriimp Mojito 2

The days my Mami made mojito was a good day in the Achecar household. She would make mojito con camarones (shrimp) or langosta (lobster) or pollo. Best of all, she would fry up some tostones (fried plantains, green banana or yuca) to accompany the dish and serve it over white rice. That’s some yummy Puerto Rican eatin’!!

I made a variation of Mami‘s recipe last night. Because I’m a busy Mom, I made the mojito days ahead. So, last night, I just added shrimp after I reheated the salsa in a pot. I made a fabulous couscous with baby garbanzo beans and orzo, steamed some asparagus and, voilá, a fabulous and super fast meal!! Adriana ate it all. So did I. And she got leftovers for lunch today. YUMM.

So, what is mojito? Mojito is the Puerto Rican version of heated up salsa, but with our Caribbean flava. It’s kinda like a sofrito or chunky sauce. Super healthy and versatile! Sub asparagus for the shrimp, lobster or chicken and you’ve got a vegan meal. Sear some chicken breasts, cube them and mix with the mojito. Add toothpicks alongside, and you’ve got a tasty appetizer for your next fiesta. Go ahead – experiment! Then let me know how it turns out. I’m always open to new ways of making the classics!

RECIPE FOR GISELLE’S MOJITO

INGREDIENTS:

extra virgin olive oil
1 medium onion
2-3 cloves garlic
1 red, yellow, orange and/or green bell pepper
1 1/2 – 2 pounds sugar plum or cherry Tomatoes
1/2 cup or more chopped fresh cilantro
Juice of one lemon
Adobo to taste (granulated garlic, sea salt, oregano as a base)

DIRECTIONS:

Chop your ingredients. Sauté the onions until translucent. Add garlic and peppers. Sauté. Add tomatoes and cilantro. Let everything cook down. Season with adobo to taste. Let this deliciousness simmer to the consistency you prefer.

If adding chicken or seafood, add previously seasoned and seared chicken or raw shrimp at end. Let simmer a few minutes and serve. If adding asparagus, steam asparagus first, then pour mojito over sliced asparagus.

Serve over rice, quinoa, couscous or a combo. ¡Buen provecho!

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