Shrimp cocktail is a real treat…one you shouldn’t waste when there’s excess. (I’m still unsure why there ever is!) But it has a short shelf life. So when there was a bowl full of shrimp leftover from my birthday dinner (Thanks, Mom) I moved quickly to execute some Cheftovers magic.
I recently connected with the fine folks and fellow foodies at Mangia Dry Rub. (http://www.mangia.tv/) They invited me to try a couple of their products and incorporate them into some of my Cheftovers concoctions. Since one of them was labeled “Shrimp Mojo Dry Rub,” I took this as a sign! It’s packed with Cajun flavors (Ingredients: onion powder, garlic powder, salt, sugar, spices: paprika, celery, nutmeg, black pepper, cayenne pepper and turmeric)
I followed the instructions on the package, and mixed two parts spice mix with one part oil (I used canola) then added that to a Ziploc bag full of the cocktail shrimp for a kind of “reverse marinade” since the shrimp was already cooked. I stuck that in the fridge for about an hour until I was ready to grill ’em up.
When it was time to fire them, I found some wooden skewers and a long grill pan. I threaded six or seven shrimp on each skewer, and was pleased with how well the Mangia Mojo rub stuck to the shrimp. I hate when all the marinade (and the flavor) is left in the container you marinated in, instead of on the meat.
Here was the tricky part. The shrimp was already cooked, and it’s really easy to over cook it, of course. So to prevent tough, overdone shrimp, but also grill in that “mojo” I let the shrimp sit out on the counter for a few minutes to bring it up to room temperature. I cranked up the burners below the grill pan to high. What I was going for was a nice sear or grill marks on the outside…just a quick fire to change the flavor of the shrimp. It only took a minute or two on each side. (it’ll depend on the size of the shrimp you’re working with)
It was as easy as that! I grabbed a nice pasta salad (also made with leftovers https://www.facebook.com/Cheftovers) from the fridge to accompany it.
Suddenly this meal was starting to feel like I was bringing the cook-out indoors. The Mangia Mojo Dry Rub gave the shrimp cocktail a new personality, and it helped turn an appetizer into a satisfying supper.
mix one part