Culinary Tools:
- Bamboo Cutting Board
- Chef’s Knife
- 4-quart Dutch Oven
- Junior Steamer/Colander
- 3-quart Mixing Bowl
- 10-inch Gourmet Skillet
Ingredients:
- ½ cup celery chopped
- ½ cup carrots cut into medium cubes
- ¼ cup cilantro chopped
- ½ lemon sliced
- ½ lime sliced
- Salt to taste
- 1 pound large shrimp, shelled and deveined
- 1 cup Mojo Criollo
- ½ cup garlic cloves
- Lime juice to taste
Procedure:
- In the 4-quart Dutch Oven add 3 cups of water, celery, carrot, cilantro, lemon, lime and salt to taste; cover with the Redy-cook® valve open and cook at medium-high temperature for 7 minutes or until valve whistles. Reduce temperature to low and add shrimp; cover with the valve closed and cook for 5 minutes. Drain shrimp in Junior Colander and remove cooked vegetables.
- In the 3-quart Mixing Bowl, combine the cooked shrimp with mojo and garlic; cover and refrigerate for an hour.
- Preheat the 10-inch Gourmet Skillet at medium-high for 3 minutes. Add shrimp and garlic and discard the marinade; cook stirring for 5 minutes. Add cilantro and lime juice to taste. Serve.