Mojo style sautéed vegetables with prawns

Vibrant, tasty, and nutritious, this mojo-style sautéed vegetables with prawns recipe is one to serve on special occasions. That said, given the fact that it’s easy to make, filled with nutritious ingredients, and rich in flavor, there’s no reason you can’t enjoy it on any day of the week. So, apart from the abundance of vegetables and the inclusion of delicious shrimp, what makes it special?

It all comes down to the final touch. That being, a dollop or two of salsa mojo picón, bringing Spanish flair to this veggie-packed seafood sensation. Mojo picón is more than just our average sauce. It originates from that sun-drenched archipelago off the beautiful African coast, otherwise known as the Canary Islands. 

Shrimp Vs prawns

In recipes like this one, shrimp and prawns are pretty much interchangeable. So whichever you prefer, or whichever you have in the refrigerator, both will blend seamlessly with the suggested vegetables and sauce combo. You might be wondering, what exactly is the difference between the two, after all? While it’s true they look similar, they are in fact different species. Prawns are the larger ones, and shrimp come in far more varieties. Some would say prawns are a little sweeter and offer more texture than their smaller counterparts, but that comes down to personal taste. Truth be told, prawns and shrimp are similar enough that if you enjoy one, you’ll likely enjoy the other just as much. 

Time required for boiling vegetables 

How long should you boil vegetables for? A good rule of thumb is as follows: 3-5 minutes for leafy vegetables, including bok choy, cabbage, kale, spinach, and silverbeet. For harder vegetables such as broccoli, beans, Brussels sprouts, cauliflower, leeks, peas, and sweet corn, cook for 8-10 minutes. For firmer vegetables such as carrots, parsnips, pumpkin, turnips, and yams, cook for 12-15 minutes.

Quick tip for boiling vegetables 

If your goal is to retain moisture—for example, if your pot of soup, stew, or sauce is already at the appropriate consistency but you want to continue cooking the vegetables and merging the flavors—leave the lid on to prevent any additional liquid from evaporating.

Side dishes that go with shrimp

Your meal is ready, the shrimp and veggies are covered in salsa mojo picón and just waiting for you to enjoy them. However, something is missing. We’re talking about a side dish. If you want an ideal accompaniment to add some extra satisfaction to your shrimp dish experience, here are some suggestions:

• Fries
• Rice
• Salad
• Garlic bread
• Potato wedges
• Coleslaw
• Sweet potato fries
• Potato salad
• Quinoa
• Couscous

The uniqueness of salsa mojo picón

What distinguishes mojo picón is that it originated at a culinary crossroads, namely the Canary Islands. Despite being part of Spain, these islands are located off the northwestern coast of Africa. Over the years, various components have arrived here aboard ships from Spain, South America, and Africa. Mojo picón is thought to have originated in the Guanche cuisine of the indigenous Canary Islanders.

What salsa mojo picón goes with

Mojo picón is a versatile sauce that goes well with a variety of ingredients, but being a tomato-based sauce with a spicy tang, it is a favorite choice for accompanying little potatoes. Canary Islanders often pair mojo picón sauce with papas arrugadas, or ‘wrinkled potatoes’.