Surf And Turf: Pork and Shrimp with Garlic (Cerdo y Gambas al Ajillo)

Total Time:
2 hr 20 min
Prep:
35 min
Cook:
1 hr 45 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • Pork:
  • 1 (2-pound) pork loin
  • Salt and freshly ground black pepper
  • 2 teaspoons garlic powder
  • 2 tablespoons grapeseed oil
  • Rice and beans:
  • 2 cups white rice
  • 2 tablespoons butter
  • 1 1/2 teaspoon salt
  • 1 (16-ounce) can red beans
  • 1 (16-ounce) can black beans
  • Mango honey sauce:
  • 1 tablespoon grapeseed oil
  • 1 shallot, minced
  • 1 small jalapeno pepper, stems and seeds removed and minced (use gloves when handling these or any hot peppers)
  • 1 tablespoon rice wine vinegar
  • 1 cup chicken stock
  • 1 cup mango juice, preferably with no additional sugar added
  • Salt, if needed, and freshly ground black pepper
  • 1/4 cup honey
  • Shrimp and garlic: Gambas y ajillo
  • 1 tablespoon grapeseed oil
  • 1 tablespoon butter
  • 4 garlic cloves
  • 1 pound (21 to 30-count) shrimp, shells removed and deveined
Directions
  • Preheat oven to 375 degrees F.

  • Rub the pork loin with salt, pepper, and garlic powder. In a large skillet with oven safe handles, heat the grapeseed oil over medium-high heat and sear the pork loin on all sides. Cover with foil and roast in the oven until fork tender, about 35 to 45 minutes to 1 hour. At the 30 minute mark, you will remove the foil and brush some of the mango honey sauce on the pork.

  • Bring 5 cups water to a boil in a saucepan with a lid. Add rice, butter and salt. Return to a boil, cover, reduce heat to low and let cook for 20 minutes without removing the lid.

  • After the pork loin has been placed in the oven, begin the mango honey sauce. In a saucepan, heat the grapeseed oil over medium-high heat and saute shallot until translucent, about 2 minutes.

  • Stir in jalapeno and vinegar and cook for about 1 minute. Add chicken stock and mango juice, bring to a boil. Allow to reduce by 2/3, about 10 minutes. Stir in the honey and allow to thicken, about 2 minutes. Reserve about 1/2 cup of the sauce in a small bowl, cover and keep warm by immersing in a larger container of hot water.

  • Uncover the pork and brush some of the mango glaze on the pork and allow to caramelize on the surface of the meat in the oven.

  • Remove the rice from the heat and let sit covered for a minutes. Heat the beans over medium heat and keep warm.

  • Remove pork from oven and let rest.

  • Fold the beans into the rice, cover and let rest.

  • For the shrimp, heat the grapeseed oil over medium heat in a skillet and add the butter to melt. Add the garlic and saute for a couple of minutes, being careful not to burn it. Add the shrimp and cook until just pink and opaque and remove from heat. (Do not overcook the shrimp.)

  • Slice down the pork. Spoon some rice and beans into the center of serving plate. Arrange slices of sliced pork on top and arrange approximately 4 shrimp around. Drizzle with reserved mango sauce.


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