Updated with video!
A few days ago Michael surprised me by presenting me with the most perfectly brined pork chops along with this Cuban-inspired mojo, and they were insanely delicious. When approached about doing another segment for Connecticut Style, this emerged as a fast front-runner–especially since we can make couscous extremely quickly.
So here it is:
Sauteed Shrimp with Mango Mojo over Couscous
- 1 mango (1 cup), peeled and diced
- Leaves of one small bunch of cilantro, chopped
- Juice of one lemon
- 1-2 T honey
- 1-2 cloves fresh garlic
- 1 teaspoon chopped jalapeño chile pepper
- 1 lb large shrimp, peeled and deveined
- 3 T olive oil
- 1 cup couscous
- Salt and pepper
- chopped mint
For the mojo: Combine mango, cilantro, half of the lemon juice, honey, garlic and jalapeño into a blender; pulse until blended and smooth. Set aside.
For the couscous: Pour one cup of water into a saucepan, and add a generous pinch of salt. Swirl the pan to dissolve, and then place over high heat to bring to a boil. As soon as the water is boiling, add couscous, swirl to make an even layer, and then remove from heat and cover for at least five minutes. Use a fork to fluff and remove from pan.
For the shrimp: Toss the shrimp with the remaining half of the lemon juice and season with salt and pepper. Using a medium-sized skillet, heat the olive oil over medium-high heat and add the shrimp to the pan, keeping them all on a single layer. The shrimp are finished when they turn pink, about two minutes, and then take them off of the heat. Add them and all the joy from the pan to the couscous, toss with sauce, top with the mint and serve.