Method:Boiling

1. Formula

1. 1 teaspoon whole allspice berries
2. 3/4 teaspoon cumin seeds
3. 1/4 cup minced onion
4. 2 garlic cloves, minced
5. 1/2 whole Scotch bonnet or habanero chile, seeded and minced
6. 1/2 teaspoon finely grated orange zest
7. 1/2 cup fresh orange juice
8. 1/4 cup extra-virgin olive oil, plus
9. 2 tablespoons extra-virgin olive oil
10. 3 tablespoons fresh lime juice
11. 2 tablespoons sherry vinegar
12. 1 teaspoon kosher salt
13. 1/2 teaspoon freshly ground pepper
14. 1/4 teaspoon saffron threads, crumbled
15. 1 pound Yukon Gold potatoes, peeled and cut into 1-inch dice
16. 2 cups fresh or frozen corn kernels
17. 2 tablespoons vegetable oil
18. 1 1/2 pounds medium shrimp, shelled and deveined
19. 1/4 cup cilantro leaves
20. Salt and freshly ground pepper
21. 2 tablespoons cilantro leaves, chopped

2. Nutrition Information

• Calories: 566 kcal
• Carbohydrates: 42 g
• Dietary Fiber: 4 g
• Fat: 30 g
• Protein: 33 g
• Sugars: 9 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. MAKE THE MOJO: In a small skillet, toast the allspice berries and cumin seeds over moderate heat until fragrant, about 1 minute. Transfer the spices to a plate to cool, then grind in a spice grinder or mortar. In a small bowl, combine the spices with the onion, garlic, chile, orange zest, orange juice, olive oil, lime juice, sherry vinegar, salt, pepper and saffron and set aside for 1 hour.
2. MAKE THE SHRIMP: In a large saucepan of boiling salted water, cook the potatoes until just tender, about 5 minutes. Using a slotted spoon, transfer the potatoes to a bowl. Add the corn to the saucepan and cook until tender, about 3 minutes. Drain the corn and add it to the potatoes.
3. Wipe out the saucepan and heat the oil until shimmering. Add 1/2 cup of the mojo and simmer over moderate heat for 1 minute. Add the shrimp and cook, turning once, until loosely curled, about 1 minute. Transfer the shrimp to a plate. Add another 1/4 cup of the mojo to the saucepan and bring to a simmer over moderate heat. Add the potatoes and corn and cook until heated through. Stir in the chopped cilantro and season with salt and pepper. Transfer to a platter and arrange the shrimp on top. Garnish with the cilantro leaves and serve, passing the extra mojo at the table.

4. Remark