CUBAN-STYLE MOJO SHRIMP
Shrimp is one of my favorite weeknight meals, because it is so quick to prepare! The Cuban-style marinade is full of citrus flavors with a few surprises. Normally, "mojo" means a flavor based on Seville oranges, and these sour oranges can be hard to find. A bit of extra lime, some grapefruit juice, and vinegar stand in for the brightness of the missing Seville oranges in this recipe. The red pepper flakes add just a little zing, so if you like spicy foods, feel free to add more, to your taste. We like this with simple white rice and some black beans, or a side of grilled mixed veggies.
Provided by Bibi
Categories World Cuisine Recipes Latin American Caribbean
Time 50m
Yield 4
Number Of Ingredients 13
Steps:
- Pour lime, orange, grapefruit, and lemon juices into a blender or food processor. Add vinegar, oil, garlic, Mexican oregano, red pepper flakes, and cumin. Pulse several times, then blend until the garlic pieces disappear, about 1 minute. Season with salt and pepper and pulse one more time.
- Pour marinade into a 1-gallon resealable bag and add shrimp. Squeeze most of the air out of the bag and seal. Refrigerate for 15 minutes, with the shrimp inside the bag in a single layer. Drain and reserve marinade.
- Heat a nonstick skillet over medium heat and cook shrimp in a single layer, 1 to 1 1/2 minutes per side. Shrimp are done when they are opaque, pink and white, and curled into a "C" shape. Remove shrimp from the skillet and set aside.
- Pour reserved marinade into the same skillet and bring to a boil. Boil until marinade is reduced to about 2/3 cup, about 6 minutes. Pour into a small serving pitcher or sauce boat.
- Serve shrimp with sauce on the side as a dipping sauce, or toss shrimp in the sauce. Garnish with fresh cilantro.
Nutrition Facts : Calories 372.4 calories, Carbohydrate 18.6 g, Cholesterol 156.6 mg, Fat 25 g, Fiber 0.8 g, Protein 19.6 g, SaturatedFat 3.8 g, Sodium 345.4 mg, Sugar 2.3 g
CUBAN BEEF STEW
The traditional dish uses a good amount of olive oil and meat with a lot of marbling. This version is lower in fat, but is true to the spirit of the recipe. Although it does take a fair amount of time, it is not difficult to make.
Provided by Bob Cody
Categories Soups, Stews and Chili Recipes Stews Beef
Time 2h10m
Yield 8
Number Of Ingredients 16
Steps:
- In a large saute pan, heat oil over medium heat. Cook onion and garlic in oil, stirring frequently, until transparent. Stir in cubed meat, and cook until browned. Stir in red bell pepper, bay leaf, cumin, and oregano; cook for 2 to 3 minutes.
- Stir in sherry, tomato sauce, vinegar, olives, raisins, and capers. Pour in enough water to just cover meat. Bring to boil, reduce heat to low, and cover. Simmer until fork tender, about 1 1/2 hours. Add more water if the stew becomes too thick.
- Stir potatoes into the stew. Season with salt and pepper to taste. Cook, covered, until potatoes are almost tender. Uncover, and cook until done.
Nutrition Facts : Calories 353.2 calories, Carbohydrate 29.4 g, Cholesterol 57 mg, Fat 17.2 g, Fiber 3.7 g, Protein 19.5 g, SaturatedFat 5.7 g, Sodium 498.5 mg, Sugar 5.9 g
CUBAN SHRIMP STEW
A beautiful medley of flavors and colors!This recipe doubles easily and, once the veggies are prepped, goes together quickly. Add a tossed salad and some crunchy bread and you have a meal fit for family or guests! Originally from a Junior League of Denver cookbook. Cook time does not include chill time for shrimp.
Provided by Leslie in Texas
Categories Stew
Time 1h3m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- For the Shrimp: Combine the lime juice, garlic, oregano, and cumin in a bowl; mix well.
- Add the shrimp and toss to coat.
- Sprinkle with salt and pepper.
- Marinate, covered, in the refrigerator for at least 30 minutes, or for up to four hours, stirring occasionally.
- For the Stew: Heat the olive oil in a large, heavy saucepan over medium high heat.
- Sauté the onions,bell peppers,celery, 2 T parsley, garlic, cayenne pepper, oregano, cumin, and bay leaf in the hot oil for 5 minutes or just until the onions begin to brown.
- Stir in the tomato paste and sauté for 1 minute longer.
- Add the wine and the water to the vegetable mixture and mix well.
- Simmer for 5 minutes or until slightly thickened, stirring frequently.
- Stir in the undrained shrimp.
- Simmer for 6 minutes or until the shrimp turn pink, stirring occasionally.
- Discard the bay leaf.
- Stir in the Worcestershire sauce and season with salt and pepper.
- Serve over hot cooked rice and sprinkle with the remaining parsley.
AJIACO CRIOLLO--CUBAN CREOLE STEW
Provided by Food Network
Time 11h20m
Number Of Ingredients 22
Steps:
- Make the broth: Cover the tasajo with cold water and soak it for at least 8 hours. (There is no need to refrigerate it.) Change the water and continue soaking for another hour. Drain again and rinse under cold running water. Put the tasajo in a large, heavy pot and add about 6 quarts of water. Bring to a boil, reduce the heat and simmer, covered for 1 hour. Add the pork, beef brisket, and bay leaf, and let the three meats cook together until tender. Remove the pot from the heat and skim as much fat as possible from the broth. (If you have time, the best way is to refrigerate the broth overnight until the fat solidifies and then remove it.)
- Make the Sofrito: Heat the oil in a skillet over medium heat and saute the onions and green pepper until the onions are translucent, about 3 minutes. Add the garlic and cook 2 minutes more. Add the pepper, cumin, and tomatoes and cook for another 2 minutes.
- Add the sofrito to the broth and simmer, covered, while you prepare the vegetables.
- Complete the Dish: Peel the malanga, boniato, name, yucca, and calabaza and cube them. Cut the corn and green plaintains into 1 1/2-inch pieces. With a knife, split the skin of each piece of green plantain and open it away from the center as if you were taking off a coat. Sprinkle the plantain pieces with the lime juice. Slit the semi-ripe and ripe plantains lengthwise and slice them crosswise into 1 1/2-inch rounds. Do not remove their skins or they will disintegrate in the stew. Add the green plantains to the simmering stew. After about 15 minutes, add the semiripe plantains. After another 15 minutes, add the ripe plantains and let them simmer for about 10 minutes.
- Serve hot in soup plates or, cocido-style, with the meats, vegetables, and broth in separate dishes. (Each diner removes the skin from the semi-ripe plantains themselves).
SPICY SHRIMP AND BELL PEPPER STEW WITH CUMIN AND OREGANO
Categories Soup/Stew Shellfish Tomato Marinate Sauté Shrimp Bell Pepper White Wine Oregano Bon Appétit
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Toss shrimp, fresh lime juice, 1/3 of garlic, 1/4 teaspoon oregano and 1/4 teaspoon cumin in medium bowl. Sprinkle with salt and pepper. Refrigerate at least 15 minutes and up to 4 hours.
- Meanwhile, heat oil in heavy large saucepan over medium-high heat. Add onions, all bell peppers, 2 tablespoons parsley, dried red pepper, bay leaf, remaining garlic, 1/2 teaspoon cumin and 1/2 teaspoon oregano. Sauté until onions are beginning to brown, stirring occasionally, about 5 minutes. Stir in tomato paste and sauté 1 minute. Stir in wine and 1/4 cup water; simmer until slightly thickened, stirring occasionally, about 5 minutes. Add shrimp and simmer until opaque in center, stirring occasionally, about 6 minutes. Discard bay leaf. Season stew to taste with salt and pepper. Transfer to platter and sprinkle with remaining 2 tablespoons parsley.
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- For the shrimp: Combine the lime juice, garlic, oregano and cumin in a bowl and mix well. Add the shrimp and toss to coat. Sprinkle with salt and pepper. Marinate, covered, in the refrigerator for 30 minutes. Stir occasionally.
- For the stew: Heat the olive oil in a large heavy saucepan or Dutch oven over medium-high heat. Saute the onions, peppers, celery, 2 T. of the cilantro, cayenne pepper, oregano, cumin and bay leaf in the hot oil for 5 minutes or until onions start to brown. Stir in the tomato paste. Saute for 1 minute longer.
- Add the wine and water to the vegetable mixture and mix well. Simmer for 5 minutes or until slightly thickened, stirring frequently. Stir in the undrained shrimp. Simmer for 5 - 6 minutes or until shrimp turn pink, stirring occasionally. Discard the bay leaves. Stir in Worcestershire sauce. Season with salt and pepper. Ladle the stew into a serving bowl over cooked white rice. Sprinkle with chopped cilantro.
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