Jalabáo and Old Bay Shrimp Sauté

Jalabáo and Old Bay Shrimp Sauté



  • 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​.


    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


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