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 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.
CAMARONES GUISADOS | CAMARONES ENCHILADOS | LATIN SHRIMP STEW
Steps:
- Warm oil over medium high heat.
- Saute bell peppers and onions until softened, about 5-6 minutes.
- Stir in garlic, cilantro, and oregano for 30 seconds.
- Pour in seafood broth. Bring to a gentle boil. Add in tomato paste and mix to blend.
- Add shrimp and cook until pink, about 5-7 minutes.
- Fold in potatoes and taste for seasonings. Allow potatoes to heat through and serve.
Nutrition Facts : Calories 264 kcal, Carbohydrate 7 g, Protein 24 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1036 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
ASOPAO DE CAMARONES | SHRIMP AND RICE STEW
Thick and hearty, this rice and shrimp stew recipe is a beloved Puerto Rican soup recipe that is great on a rainy day!
Provided by Neyssa
Categories Soup
Time 1h10m
Number Of Ingredients 22
Steps:
- Warm oil in a large stockpot over medium high heat and add onions and peppers. Cook for 3 minutes, or until vegetables soften.
- Add in sofrito, shrimp tails, garlic, salt, cilantro, and thyme. Saute for another 3-4 minutes. Add in water and simmer water for about 10-15 minutes.
- Turn off heat to allow shrimp broth to cool.
- Once the shrimp broth has cooled slightly, drain the pot in a colander over a VERY LARGE bowl or another pot to RESERVE THE SHRIMP BROTH.
- In the same pot warm oil and we'll build the sofrito sauce by adding in chopped onions, chopped peppers, garlic and sofrito.
- Allow this to cook for about a minute or until fragrant (stirring frequently to keep it from burning). Next, add in salt, pepper, oregano, sazon, and a pinch of cumin.
- After twenty seconds, add in the tomato sauce and about a quarter cup of the raw shrimp and set the rest of the shrimp to the side until the end. Allow the sofrito sauce to infuse with the shrimp for about thirty seconds before gently adding in the shrimp broth.
- Higher heat and bring shrimp broth to a boil; add in rice. Lower heat to medium or until the shrimp broth is at a steady and gentle simmer.
- Allow the rice to cook, stirring it occasionally.
- Once rice is tender and cooked through, add in the remaining raw shrimp and chopped cilantro. Cook an additional five minutes, or until shrimp is pink and cooked through.
- Taste for seasoning.
SHRIMP ASOPAO
This Cuban recipe for Latino-style shrimp soup is hearty like a beef stew would be.
Provided by Judith Hornlein
Categories World Cuisine Recipes Latin American Caribbean
Time 1h10m
Yield 8
Number Of Ingredients 16
Steps:
- Season the shrimp with salt, pepper, and adobo seasoning; set aside.
- Heat the olive oil in a large, deep pot over medium-high heat. Cook the green bell pepper, red bell pepper, tomato, and onion in the hot oil until the onion is soft. Mix in the garlic and tomato paste. Stir in the rice until coated. Pour in the water. Drop in the bay leaf. Bring the mixture to a boil; reduce heat to medium-low and simmer about 20 minutes. Add the seasoned shrimp and the peas. Cook until the shrimp is pink, about 5 minutes; remove from heat immediately.
Nutrition Facts : Calories 262.6 calories, Carbohydrate 35.2 g, Cholesterol 86.3 mg, Fat 6.5 g, Fiber 2.5 g, Protein 15.1 g, SaturatedFat 1 g, Sodium 265.3 mg, Sugar 1.6 g
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 SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)
A deliciously saucy and fragrant Cuban-style shrimp creole recipe (Camarones Enchilados) served over white rice. A simple 30-minute meal!
Provided by Jamie Silva
Categories Dinner Lunch Main Course Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
- Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
- Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 390 kcal, Carbohydrate 5.6 g, Protein 47.2 g, Fat 18.1 g, SaturatedFat 2 g, Cholesterol 341 mg, Sodium 471 mg, Fiber 1.4 g, Sugar 2.2 g
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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CUBAN SHRIMP STEW RECIPE | COOKING ON THE RANCH
From highlandsranchfoodie.com
4.5/5 (2)Total Time 1 hr 15 minsCategory Main Course SeafoodCalories 286 per serving
- 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.
CUBAN MOJO SHRIMP RECIPE - TABLESPOON.COM
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Cuisine CaribbeanCategory EntreeServings 4Total Time 1 hr 15 mins
- Heat oil in a large pan. Add the onion, garlic, and sauce that you set aside, and allow to boil for 2 minutes, until slightly reduced.
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- In a large saucepan, heat 1/4 cup of the olive oil. Add the chopped onion, garlic and green bell pepper and cook over moderate heat, stirring occasionally, until softened, about 6 minutes. Add the tomato sauce, pimientos, ketchup, wine, vinegar, Worcestershire sauce and bay leaf and season with salt and pepper. Simmer the sauce over very low heat until it is thickened slightly, about 20 minutes.
- In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering. Season the shrimp with salt and pepper and add them to the skillet. Cook over high heat, turning once, until the shrimp are lightly browned but not cooked through, about 3 minutes. Scrape the shrimp into the saucepan and simmer until they are cooked through, about 4 minutes longer. Discard the bay leaf. Transfer the shrimp to a serving bowl, garnish with the chopped parsley and serve.
ISLAND SEAFOOD STEW WITH SHRIMP AND WHITEFISH | COOKING …
From highlandsranchfoodie.com
5/5 (1)Total Time 30 minsCategory Main Course SeafoodCalories 212 per serving
- In a bowl combine 1 T. olive oil, lime juice, salt and pepper. Add fish and toss to coat. Set aside.
- In a pan heat remaining oil to medium high and add onions, pepper, garlic, and jalapeno. Cook for 4 minutes stirring occasionally until onion is tender. Stir in the can of tomatoes and the coconut milk. Bring to a boil, reduce heat immediately and simmer uncovered 10 minutes. Stir occasionally.
- Stir in shrimp along with fish mixture, Thai basil, and 1/2 of the cilantro. Simmer uncovered 5 minutes or until fish flakes and shrimp are pink.
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