Cuban Mojo Sauce (also known as Mojo Criollo or simply as Mojo) is the true star of this dish, taking the already succulent grilled shrimp to the next level with an explosion of garlic and citrus flavors that are so iconic of Cuban cuisine. Paired with refreshing Albariño wine, it’s the perfect combination for a summer barbecue.
What is Mojo Sauce?
Mojo (pronounced mō-hō) is the name of a variety of sauces used in the cuisines of Cuba, the Canary Islands (Spain), Puerto Rico and other Latin American countries typically made with a base of olive oil, garlic, citrus and one or more local herbs or peppers. While the name has no relation to the identically spelled English word (pronounced mō-jō), the dishes accompanied by these sauces have a certain special appeal and are never at loss for finding their mō-jō!
Cuban Mojo Sauce Ingredients
Cuban Mojo Sauce is made with a base of olive oil, Seville orange juice, and garlic (lots of it!) to which onions, cumin and/or oregano are typically added. It is used as a marinade or sauce for meat, seafood and poultry dishes, and it makes a deliciously addictive dipping oil for bread.
Unless you live near a good Latin food market or have your own tree (as we did growing up like many Cuban-American households), Seville oranges (also known as bitter or sour oranges), which are native to Seville, Spain, can be difficult to find in the United States. However, a good substitute for Seville orange juice is a mixture of equal parts fresh sweet orange juice and fresh lime juice.
A mortar and pestle are traditionally used to make Cuban Mojo. Although you can use a food processor instead, a mortar and pestle will do a better job of extracting the oils and flavors of garlic and herbs because it crushes the ingredients rather than cutting them with a blade. If you don’t already have a mortar and pestle, there are several good reasons to invest in one – especially if you want to make Awesome Cuban mojo! – as put so well in this Saveur article.
Wine Pairing: Albariño
Albariño is a white wine grape variety grown predominantly in northwest Spain off the coast of Galicia in the Rías Baixas region, as well as in Portugal (where it is known as Alvarinho).
Albariño wines are aromatic white wines which are typically crisp and light bodied due to their high levels of acidity and relatively low levels of alcohol (around 11.5%-12.5% alcohol by volume) with distinctive flavors and aromas of stone fruit, such as apricots and peaches. They’re considered similar to Viognier and Gewürztraminer and a fresh alternative to Pinot Grigio and Pinot Gris.
A very good quality bottle, such as La Caña Albariño (2015), can be purchased for about $15.00. Albariño’s soul mate is seafood, making it the ideal wine to pair with our Grilled Shrimp with Cuban Mojo Criollo!
Grilled Shrimp with Cuban Mojo Sauce Recipe
- • 5 large garlic cloves, peeled
- • 1 teaspoon kosher salt
- • 1 large shallot, very thinly sliced*
- • 1/2 cup Seville orange juice (or 1/4 cup fresh sweet orange juice and 1/4 cup fresh lime juice)
- • 1/2 cup extra virgin olive oil
- • 1 pound large shrimp, peeled and deveined with tails left on**
- • 1/2 cup extra virgin olive oil for brushing
- • Kosher salt and freshly ground black pepper
- • 2 tablespoons of finely chopped cilantro, plus whole leaves for garnish
- • 4 limes cut into wedges for serving
- Special equipment: about seven 8-inch double bamboo skewers soaked in water for 20 to 30 minutes (one skewer for every 4 to 5 shrimp)
Step 1: Preparing the Mojo. Using a mortar and pestle, crush the garlic with the salt to form a thick paste. In a small mixing bowl, combine the garlic paste, juice and shallot slices. Let the mixture sit at room temperature for 30 minutes.
Step 2: Preparing the Shrimp. Dry the shrimp of excess water and thread onto skewers, piercing through the thickest parts of the shrimp. Brush the shrimp with olive oil until thoroughly coated and season on both sides with salt and pepper.
Step 3: Cooking the Shrimp. Prepare a grill for medium to high heat, clean the grates well. Grill the shrimp, until lightly charred, approximately 2 to 2 1/2 minutes on each side. Cover with foil to keep warm. Remove shrimp from skewers prior to serving.
Step 4: Finishing the Mojo. In a medium pan, heat olive oil over medium to high heat until it is very hot. Quickly add the garlic-juice mixture, stir and remove from heat immediately. Drizzle over the shrimp and garnish with cilantro and lime wedges.
* White or yellow onion is traditionally used instead, but we prefer the sweeter flavor and color of shallots.
** Shrimp can usually be purchased already peeled and deveined, but at a significant premium. We prefer to do it ourselves. It's not only less expensive, but it results in fresher, tastier and more attractive shrimp. Here's a great tutorial: www.thekitchn.com/how-to-peel-amp-devein-shrimp-cooking-lessons-from-the-kitchn-217120
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