Jalabáo Shrimp Sauté Recipe: A Flavorful Culinary Delight

Ingredients:

• 1.25 lbs large shrimp, peeled (tails on) and deveined
• 4 tablespoons freshly squeezed lemon juice, about 1-1/2 lemons
• 4 to 5 dashes of Jalabáo (or any other Barbaro Mojo Cuban Hot sauce)
• 3/4 teaspoon Worcestershire sauce
• 5 tablespoons butter, divided
• 2 teaspoons Old Bay Seasoning
• 2 to 3 teaspoons fresh thyme leaves, chopped
• Freshly ground black pepper
• Steamed white or brown rice​.

Steps:

1. Combine the lemon juice and Worcestershire in a small bowl and set aside.
2. Heat 4 tablespoons of the butter in a large pan over medium-high heat until it becomes foamy.
3. Add the shrimp to the pan, sprinkle with Jalabáo, Old Bay Seasoning and sauté until they turn pink and opaque, which should take about 3 minutes.
4. Add the previously prepared lemon juice mixture, thyme leaves, and the remaining tablespoon of butter to the pan, and toss until the shrimp are well coated.
5. Season with freshly ground black pepper and remove the pan from the heat.
6. To serve, plate individual servings of steamed white or brown rice, top with a portion of shrimp and spoon the pan juices over the top

Frequently Asked Questions

Can I use a different Barbaro Mojo sauce besides Jalabáo?

Yes, any sauce in the lineup works here. Jalabáo keeps the heat mild and lets the Old Bay and lemon come through; El Havanero adds more heat if that's what you're after.

What can I serve besides rice with this shrimp?

Crusty bread is a natural fit for soaking up the lemon-butter pan sauce. It also works well over pasta or alongside a simple salad if you want something lighter than rice.

How do I know when the shrimp are done cooking?

Shrimp are done as soon as they turn pink and opaque, about 3 minutes in a hot pan. Pull them off the heat right at that point since shrimp turn rubbery fast if left cooking even a minute or two longer.

Can I use frozen shrimp for this recipe?

Yes, just thaw it fully and pat it dry before cooking. Wet shrimp will steam instead of sauté, and the pan won't build the same browning and flavor.

What does Old Bay Seasoning add to this dish?

Old Bay brings the classic Chesapeake seafood-boil flavor, celery salt, paprika, and a mix of warm spices, that pairs naturally with shrimp. Combined with Jalabáo's citrus and garlic, it turns a simple sauté into a Cuban-Maryland mashup.