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25Dec

Mojo de Ajo Seafood Kebabs with South American Bean Cuba

Jim_in_Snow
My Inspiration

If you ever live where it snows or has really really cold weather, often you do not want to brave the elements to eat out or go get groceries for dinner.  This recipe was born out of necessity during one of those Denver's blizzards.  Watching the snow swirl around and pile high, Jim turned to me and and asked, "So.....what's for dinner?" Yikes! I checked what was in my freezer and pantry to begin my creative process.  Well, I had frozen shrimp and can of black beans.  Yes! I can do it!  The black bean cuda is served on a plate with the shrimp kebabs laid over it.  This recipe serves 2 hungry people. 

 

 

 

Seafood Kebabs

1 to 1 1/2 lb of large shrimp (Uncooked and peeled)

1 lb fresh scallops (can be small)

Grape tomatoes (optional)

Green Bell pepper, cut in 1 inch pieces

Mojo de Ajo Sauce (See below)

Your favorite skewers

While the bean cuda is cooking, assemble the shrimp kebabs with the tomatoes, bell pepper, scallops and shrimp.  Once you finish "skewering" your kebabs, brush on the Mojo de Ajo Sauce on both sides.  Chill until you are ready to grill the shrimp.  If you are not experiencing blizzards or bad weather, grilling outside is perfect.  If not, a big cast iron skillet or grilling pan will work just fine.

Shrimp_Kebabs_1 Shrimp_Kebabs_2 Shrimp_Kebabs_3 Shrimp_image

Mojo de Ajo Sauce (Marinade)

1 whole guajillo chile - crumbed and deseeded (Note: Guajillo [gwah-HEE-yoh] chiles are dried peppers with a bright tangy taste and kick of heat. Find them at grocery stores and supercenters alongside other Hispanic ingredients)

Juice from 2 limes (Squeezed)

1/2 cup of Olive Oil + 1/4 cup of Chile infused Olive Oil

3 cloves of garlic (Leave whole)

1 tsp Smoked Paprika

"Tajin Classico" seasoning

Put oil, garlic and chile in a sauce pan and saute until the garlic is golden brown (1-2 minutes). Swish pan around so the garlic and chile pieces get toasted and well coated.  Once done, take off burner to cool.  In a food processor, add lime juice paprika and the oil mixture to puree.  Season with salt and paper to taste. Should have a little kick to it.

 

South American Black Bean Cuda

2 can of black beans (rinsed)

1 pkg of prosciutto (ripped into small pieces)

1 leek (Sliced and diced) or substitute one bunch of green onions if you are stuck in a blizzard

1 cup white wine

1/2 cup of water

1 tsp of roasted cumin seed

1/2 tsp Orrington Farms Food seasoning (Ham)

1/2 cup of fresh cilantro (leaves only)

3 sprigs fresh thyme (leaves only)

Corn starch to thicken

Coarse ground Black pepper to taste

Sauté the leeksuntil it is getting transparent.  Move the leeks to one side of sauce pan and add the prosciutto.   Sauté the prosciutto until its crispy around the edges.  Mix the leek and prosciutto together and deglaze with white wine. Add the rinsed beans and mix well and turn down to simmer.  Add cilantro, thyme, cumin seed and food seasoning.  Put the rest of the white wine if you have any left and water.  Simmer for about 20-30 minutes.

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