SHRIMP MOJO RECIPES

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BEST LOUISIANA SHRIMP DIP RECIPE - HOW TO MAKE ... - DELISH



Best Louisiana Shrimp Dip Recipe - How to Make ... - Delish image

Louisiana Shrimp Dip from Delish.com is the Cajun dip you've been looking for.

Provided by Lena Abraham

Categories     appetizers

Total Time 45 minutes

Prep Time 15 minutes

Cook Time 0S

Yield 8 servings

Number Of Ingredients 14

1 tbsp.

butter

1/4

onion, finely chopped

1

red bell pepper, finely chopped

1 lb.

shrimp, chopped into 1/2" pieces

2

garlic cloves, minced

1 tsp.

Cajun seasoning

2 tbsp.

lemon juice

1 tsp.

Worcestershire sauce

Kosher salt

6 oz.

cream cheese, softened

1/4 c.

sour cream

3/4 c.

shredded mozzarella, divided

1/4 c.

freshly shredded Parmesan

1/4 c.

sliced green onions, plus more for garnish

Steps:

  • Preheat oven to 350°. In a medium skillet over medium heat, melt butter. Add onion and bell pepper and cook until soft, 5 minutes.
  • Push onions and peppers to the side and add your shrimp and garlic cloves and cook until shrimp is pink and garlic is fragrant, 2 minutes. Stir all ingredients together in pan and add Cajun seasoning, lemon juice, and Worcestershire sauce and bring to a simmer.
  • Remove pan from heat and stir in cream cheese, sour cream, ½ cup mozzarella, Parmesan, and green onions. Sprinkle with remaining 1/4 cup mozzarella and bake, 15 to 20 minutes, or until dip is bubbly and slightly golden. If you’d like the dip to develop a more golden top, broil on high for 2 minutes.
  • Garnish with green onions and serve.

CUBAN PORK CHOPS WITH MOJO RECIPE | GUY FIERI | FOOD NETWORK



Cuban Pork Chops with Mojo Recipe | Guy Fieri | Food Network image

Provided by Guy Fieri

Categories     main-dish

Total Time 1 hours 45 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 17

1 cup plus 1/4 cup orange juice, divided
1/2 cup plus 1/4 cup fresh lime juice, divided
1/4 cup white vinegar
4 (1-inch-thick) bone-in pork chops
1 tablespoon black pepper
2 tablespoons kosher salt
1 1/2 teaspoons ground cumin
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon dried oregano
3 tablespoons canola oil
1/4 cup chopped red onion
2 cloves garlic, chopped
1/4 cup white wine
1 cup watercress, for garnish
1 Roma tomato, chopped, for garnish
1/2 avocado, sliced, for garnish

Steps:

  • In a gallon-sized resealable plastic bag, combine 1 cup orange juice, 1/2 cup lime juice, and vinegar. Add pork and let it sit and marinate for about 1 hour in refrigerator.
  • In a small mixing bowl, combine all dried spices. Pat the pork chops dry with a paper towel and rub with the dry spice mixture.
  • Heat oil in a large saute pan over high heat. Place the pork chops in the pan and sear on 1 side until brown. Flip over and turn the heat down to medium-low. Add onion and saute for 2 minutes. Then add the garlic and continue to cook until garlic begins to brown. Pour in the remaining 1/4 cup orange juice, 1/4 cup lime juice, and white wine. Simmer until the liquid is slightly reduced and begins to thicken. The chops should be cooked through.
  • Remove the chops from pan and put on a warm plate. Continue to reduce juices in pan by half. Pour over the chops and serve immediately.
  • Garnish with watercress, tomatoes and avocado.

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