Cuban Shrimp Stew Recipes

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CUBAN-STYLE MOJO SHRIMP



Cuban-Style Mojo Shrimp image

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

½ cup lime juice
¼ cup orange juice
¼ cup grapefruit juice
¼ cup lemon juice
¼ cup vinegar
¼ cup extra-virgin olive oil
5 cloves garlic, peeled and chopped
½ teaspoon dried Mexican oregano
¼ teaspoon red pepper flakes, or to taste
¼ teaspoon ground cumin
1 pinch salt and ground black pepper to taste
1 pound fresh shrimp - peeled, deveined, and tails removed
2 tablespoons chopped fresh cilantro

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



Cuban Beef Stew image

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

2 tablespoons olive oil
1 onion, chopped
4 cloves garlic, minced
1 red bell pepper, chopped
1 ½ pounds sirloin tips, cubed
2 bay leaves
½ teaspoon ground cumin
1 teaspoon dried oregano
½ cup dry sherry
1 (8 ounce) can tomato sauce
2 tablespoons red wine vinegar
¼ cup pimento-stuffed green olives
¼ cup raisins
2 tablespoons capers
4 potatoes, peeled and quartered
salt and pepper to taste

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



Cuban Shrimp Stew image

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

3 tablespoons fresh lime juice
2 garlic cloves, minced
1/4 teaspoon oregano
1/4 teaspoon cumin
1 1/2 lbs shrimp, peeled and deveined
salt and pepper
3 tablespoons olive oil
2 cups chopped onions
1/3 cup julienned red bell pepper
1/3 cup julianned green bell pepper
1/3 cup julienned yellow bell pepper
2 stalks celery, finely chopped
2 tablespoons chopped fresh parsley
4 garlic cloves, minced
1/2 teaspoon cayenne pepper, to taste
1/2 teaspoon oregano
1/2 teaspoon cumin
1 bay leaf
2/3 cup tomato paste
1 1/2 cups dry white wine
3/4 cup water
1/8 teaspoon Worcestershire sauce
salt and pepper
2 tablespoons chopped fresh parsley

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



Ajiaco Criollo--Cuban Creole Stew image

Provided by Food Network

Time 11h20m

Number Of Ingredients 22

1/2 pound Tasajo (jerked beef), cut into 2-inch chunks
1 pound pork meat, cut into 2-inch chunks
1 pound beef brisket, cut into 2-inch chunks
1 bay leaf
1/4 cup vegetable oil
2 large onions, peeled and chopped
1 medium green bell pepper, cored, seeded, and chopped
3 garlic cloves, peeled and minced
1 teaspoon freshly ground pepper
1/2 teaspoon ground cumin
1 cup crushed tomatoes (canned are fine)
1/2 pound (1 medium) yellow malanga
1 pound (2 medium) white malanga
1 pound (2 medium) boniato
1/2 pound (1/2 medium) name
1 pound (2 medium) yucca
1 pound (1/2 medium) calabaza
2 ears of corn, husked
2 green plantains
1/4 cup fresh lime juice
2 semi-ripe (yellow) plantains
1 ripe (almost black) plantain

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



Spicy Shrimp and Bell Pepper Stew with Cumin and Oregano image

Categories     Soup/Stew     Shellfish     Tomato     Marinate     Sauté     Shrimp     Bell Pepper     White Wine     Oregano     Bon Appétit

Yield Makes 6 servings

Number Of Ingredients 15

1 1/2 pounds uncooked large shrimp, peeled, deveined
3 tablespoons fresh lime juice
6 garlic cloves, minced
3/4 teaspoon dried oregano
3/4 teaspoon ground cumin
3 tablespoons olive oil
2 cups chopped onions
1/2 red bell pepper, cut into matchstick-size strips (about 1/2 cup)
1/2 green bell pepper, cut into matchstick-size strips (about 1/2 cup)
4 tablespoons chopped fresh parsley
1/2 teaspoon dried crushed red pepper
1 bay leaf
2/3 cup tomato paste
1 1/3 cups dry white wine
1/4 cup water

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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