CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)
Steps:
- Heat a large sauté pan over medium heat and add in the olive oil, onions, and green peppers. Sauté until the onions and peppers soften.
- Add in the garlic and 2 tablespoons from the can of tomato sauce. Cook for 2 minutes.
- Add in the remaining tomato sauce, water, white wine, olives, oregano, salt, pepper, and cumin. Bring to a simmer for 5 minutes, uncovered.
- After the 5 minutes, add in the shrimp and simmer, covered for 10 minutes.
- Serve immediately over white rice.
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
GRILLED RUM-SOAKED SHRIMP (CUBA -- CARIBBEAN)
This recipe was found on the melindalee.com website. It is great when served with Mango-Lime Relish (see recipe). Preparation time does not include the 2-3 hours needed for the shrimp to marinate.
Provided by Sydney Mike
Categories Cuban
Time 33m
Yield 32 shrimp, 4 serving(s)
Number Of Ingredients 8
Steps:
- Clean & trim shrimp & make 1/4-inch-deep incision on the top of each one (the side without the feet) from tail to head, then under cold running water, open the incision & wash away any brownish-black matter (including the thin, dark vein).
- In a large nonreactive) stainless steel or glass bowl, combine lime juice, pineapple juice, rum, cilantro & garlic, then salt & pepper to taste.
- Add shrimp, cover the refrigerate, allowing shrimp to marinate for as least 2 & not more than 3 hours.
- Remove shrimp from the marinade & set the shrimp aside, discarding everything else.
- Run a skewer through each shrimp, skewering it in the tail area & also in the thicker, upper area, fitting 8 shrimp on a 10-inch skewer. IF USING WOODEN SKEWERS, DO NOT LEAVE ANY GAPS BETWEEN THE SHRIMP!
- Place shewered shrimp on the grill over medium-high heat & grill about 3-4 minutes on each side, until the shells turn bright red & the meat is an even, opaque white.
- Remove shrimp from the grill & serve on a bed of Mango Lime Relish, either skewered or not, as you prefer.
Nutrition Facts : Calories 169.4, Fat 0.7, SaturatedFat 0.1, Cholesterol 60.5, Sodium 348.2, Carbohydrate 19.9, Fiber 2.1, Sugar 10.5, Protein 7.4
CUBAN VIA MIAMI FEAST: MASHED PLANTAINS WITH OH, BABY! GARLIC-TOMATO SHRIMP ON TOP, GRILLED FLANK STEAK WITH LIME AND ONIONS, QUICK RICE WITH BLACK BEANS
Gossip: Gloria Estefan's favorite album of hers is one she shares with many great guest artists. It's called "Unwrapped" and you might want to play it for mood music with this supper, as she did inspire its creation. It'll taste even better!
Provided by Rachael Ray : Food Network
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 20
Steps:
- Heat a medium pot over medium heat. Add 1 tablespoon extra-virgin olive oil, 1 turn of the pan, and half of the finely chopped onion. Saute 3 minutes, then season with 2 teaspoons cumin, eyeball the measurement in the palm of your hand, and the thyme leaves. Pour in 2 1/2 cups of chicken stock and raise heat to bring to a boil. Add rice and lower heat to simmer when boil resumes. Cover pot tightly. After 12 minutes, stir in black beans and replace cover. Cook another 6 to 7 minutes. Turn off rice and beans, season with salt and stir to combine then let stand until ready to serve. While rice cooks, make plantains with shrimp and the meat.
- Preheat a grill pan over high heat. The meat can also be prepared in a hot, large cast iron or nonstick skillet if you do not have a grill pan.
- Place flank steak in a shallow dish and drizzle with extra-virgin olive oil to coat ¿ about 2 tablespoons. Mix grill seasoning with 1 tablespoon cumin, eyeball the measurement in your palm. Add the zest of 1 lime to the grill seasoning and cumin. Rub the mixture over the steak evenly. Wash up and cut lime into wedges and reserve. Place the steak on hot grill or in hot pan and cook 4 to 5 minutes, turn and cook 3 minutes longer. Remove from heat and let juices redistribute 5 minutes.
- Slit the skins of the plantains from end to end to vent them for microwave cooking. Wrap them each in wax paper, twisting up paper at ends. Microwave the plantains 4 to 5 minutes together or 90 seconds each individually on high.
- While plantains and steak cook, place a medium nonstick skillet on the heat over a high flame. Add 2 tablespoons extra-virgin olive oil and the sliced onions. Sear the onions up and heat through, but leave a bite to them. Place on a platter and cover with foil to reserve heat. Return pan to stove and reduce heat to between medium high and medium. Add 2 tablespoons extra, 2 turns of the pan, and the remaining finely chopped onion, the bell pepper, garlic and shrimp. Season with salt and pepper and add the zest of 1 lemon. Cook until shrimp are firm and peppers begin to soften, 4 minutes or so. Add the juice of 1/2 lemon, the tomato sauce and parsley. Turn off heat.
- Peel and mash the steaming hot plantains with remaining 1/2 cup chicken stock and a drizzle of extra-virgin olive oil. Season the plantains with salt and pile on platter or dinner plates then top with garlicky shrimp and tomatoes. Very thinly slice the cooked steak on an angle, working against the grain. Squeeze lime juice over the meat and arrange over the cooked sliced onions on serving platter. Fluff up rice and black beans a bit, transfer them to a bowl and pass at table.
GLAZED SUGAR LOAF PINEAPPLE AND LOBSTER SALAD GARNISHED WITH TOASTED COCONUT AND CUBAN STYLE CITRUS GRILLED SHRIMP
Steps:
- Preheat the oven to 500 degrees F. Mix vanilla seed, sugar, and rum together in a large bowl. Add the pineapple and marinate for 15 minutes. Cook pineapple with melted butter in large pan over medium-high heat in batches until pineapple has caramelized. Cool and cut into small diced pieces. Set aside.
- Cut tails lengthwise and crack shell. Pull out meat but keep tail attached at tail end. Season with Bijol, salt, and pepper. Brush with butter. Roast until cooked, approximately 15 minutes, basting with butter a few times. Cool and dice.
- Combine lobster, pineapple, mango, papaya, water chestnuts, red pepper, carrots, bamboo shoots, chives, and cabbage and mix gently with 1/4 cup of the Lime Mango dressing.
- Preheat a grill: Cut sugar cane into 4 skewers, about 4 to 5 inches long. Season with Bijol, salt, and pepper. Mix butter, zest, and fruit juice then brush shrimp with butter mixture. Grill, basting with butter mixture until shrimp is fully cooked.
- Place 3 to 4 pineapple chips on bottom of plate and place coconut in center of chips. Fill coconut with salad. Garnish with lengthwise chips and pineapple leaves. Spoon a tablespoon of dressing on each plate. Lean shrimp skewer against coconut and plate at an angle.
- Start by adding everything from lime juice to cilantro and blend.using a burr mixer, hand held electric mixer or whisk. Slowly add in oil while continuing to blend. Season with salt and pepper.
- Preheat the oven to 200 degrees F. For the pineapple chips: Peel and cut the pineapple in half width-wise. Cut small wedges out of the pineapple to create thin flower slices. Cut other half lengthwise to remove the core. Dip into simple syrup and place on a silicone mat or parchment paper on a sheet pan at 200 degrees in oven for about 4 hours until dried out to create chips.
- Bring all ingredients to a simmer in a small saucepan. When the sugar is dissolved, remove from the heat and allow to cool. Remove the vanilla bean.
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.
MOJO SHRIMP
Cuban-inspired shrimp marinated in a mixture of orange juice, lime juice, and both zests to compensate for the hard-to-find bitter oranges. I serve it with white rice, crusty bread, a green salad, and the mojo sauce on the side for dipping.
Provided by Yoly
Categories World Cuisine Recipes Latin American Caribbean
Time 4h45m
Yield 4
Number Of Ingredients 10
Steps:
- Combine 1/4 cup extra-virgin olive oil, lime juice and zest, orange juice and zest, garlic, oregano, salt, black pepper, and cumin in a bowl. Add shrimp, cover, and place in the refrigerator to marinade for 4 to 6 hours.
- Remove shrimp from the marinade. Heat 2 tablespoons extra-virgin olive oil in a large skillet. Add shrimp and cook until pink, 4 to 7 minutes. Remove shrimp from skillet and set aside.
- Pour marinade into the skillet, bring to a boil, and simmer until slightly thickened, 5 to 8 minutes. Serve shrimp with marinade sauce on the side.
Nutrition Facts : Calories 318.3 calories, Carbohydrate 12.2 g, Cholesterol 172.6 mg, Fat 22 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 3.2 g, Sodium 491.1 mg, Sugar 4.8 g
PLATTER OF SHRIMP WITH GARLICKY CUBAN MOJO (FUENTE DE CAMARONES AL AJILLO)
Provided by Lourdes Castro
Categories Garlic Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Healthy Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 11
Steps:
- Prepare the mojo
- Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste.
- Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes.
- Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside.
- Season and grill the shrimp
- Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well. It's best to use your hands for this, as you want to make sure the oil and seasonings get inside the slits you made in the shrimp.
- Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
- It is important to properly place the shrimp on the grill so that they cook quickly and evenly. Again, it is best to use your hands for this. Holding the shrimp by its tail, place the butterflied shrimp on the grill one by one, slit side down. Curl the tail down toward the head of the shrimp. Close the lid and cook for about 5 minutes, or until the flesh of the shrimp has turned white and is no longer translucent. You will not need to turn the shrimp over.
- Serve the shrimp and mojo
- Mound the grilled shrimp on a large platter and garnish with lime wedges. Serve with the garlicky mojo for your guests to use as a dipping sauce.
More about "cuban bbq recipes recipe recipe for shrimp"
CUBAN PINCHOS DE CAMARONES - SHRIMP KABOBS - SIMPLE, …
From icuban.com
GRILLED VEGGIES WITH CUBAN MOJO SAUCE | TASTY KITCHEN: A ...
From tastykitchen.com
ENCHILADO DE CAMERONES (DEVILED SHRIMP) RECIPE | MYRECIPES
From myrecipes.com
CUBAN RUM-GLAZED SHRIMP: A RECIPE THAT WILL DELIVER SPICE ...
From pinterest.com
CAJUN SHRIMP TACOS RECIPE - ALL THINGS BARBECUE
From atbbq.com
RECIPE: CUBAN MOJO PORK WITH RICE ... - PASATIEMPO BARBECUE
From pasatiempobbq.com
CUBAN BARBECUE - RODELLE KITCHEN
From rodellekitchen.com
BBQ SHRIMP - RECIPE | COOKS.COM
From cooks.com
CUBAN MOJO SHRIMP RECIPE - TABLESPOON.COM
From tablespoon.com
ENCHILADO DE CAMARONES - TRADITIONAL CUBAN RECIPE | 196 ...
From 196flavors.com
BBQ CUBAN STYLE - FINECOOKING - RECIPES, COOKING ...
From finecooking.com
CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS) - A ...
From asassyspoon.com
GRILLED SHRIMP AND CUBAN CORN - RACHAEL RAY IN SEASON
From rachaelraymag.com
10 BEST CUBAN BBQ RECIPES - YUMMLY
From yummly.co.uk
CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES) VIDEO ...
From cookedbyjulie.com
RECIPE: SHRIMP WITH CITRUS MOJO (CUBAN) - RECIPELINK.COM
From recipelink.com
CUBAN SHRIMP CREOLE (FAMILY RECIPE) - JUJU CAN COOK
From jujucancook.com
CUBAN SHRIMP AND RICE RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
CUBAN SHRIMP STEW RECIPE - COOKING ON THE RANCH
From highlandsranchfoodie.com
CUBAN STYLE SOFRITO RICE WITH SHERRY SAUTEED SHRIMP RECIPE ...
From cookeatshare.com
BBQ SHRIMP - RECIPE - COOKS.COM
From cooks.com
CUBAN SHRIMP, AVOCADO AND CRABEYE BEAN SALAD ... - RECIPES
From cookeatshare.com
CUBAN PORK RECIPES WITH GARLIC - THERESCIPES.INFO
From therecipes.info
CUBAN SHRIMP AND CHORIZO SKEWERS | METRO
From metro.ca
QUIMBOMBO - CUBAN OKRA RECIPE - RECIPEZAZZ.COM
From recipezazz.com
RECIPE: BBQ SHRIMP - RECIPELINK.COM
From recipelink.com
CUBAN RICE BOWL RECIPE | RECIPES.NET
From recipes.net
10 BEST CUBAN BBQ RECIPES | YUMMLY
From yummly.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love