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.
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 FRICASSEE
Steps:
- Saute garlic, onions, green pepper & bay leaf Add tomato sauce On medium heat, add spices, ketchup, cooking wine, and vinegar and tabasco sauce Simmer Add shrimp - simmer until cooked throughly Add pimentos & parsley Serve over white rice
SEAFOOD FRICASSEE
Provided by Bryan Miller
Categories dinner, easy, quick, weekday, main course
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
- Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
- Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
- Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
- Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.
Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram
RABBIT FRICASSEE CUBAN-STYLE
This is a family favorite from Cuba. You can substitute any meat you like, but the traditional way is rabbit. Serve with rice and a salad. Enjoy!
Provided by YAELIE24
Categories World Cuisine Recipes Latin American Caribbean
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- Place the rabbit pieces in a deep skillet or Dutch oven over medium heat along with the onion, garlic, and green pepper. Season with saffron, cumin, salt, pepper, lemon juice and the bay leaf. Pour the water over all. Bring to a boil, then simmer for 20 minutes.
- Add the potatoes, and cook for about 20 more minutes, until tender. Add the raisins, capers, white wine, tomato sauce, olives and olive oil. Simmer for about 5 more minutes. Finally, stir in the peas and remove from the heat.
Nutrition Facts : Calories 578.1 calories, Carbohydrate 46 g, Cholesterol 122.1 mg, Fat 22.3 g, Fiber 5.1 g, Protein 47.9 g, SaturatedFat 5 g, Sodium 1045.3 mg, Sugar 21.7 g
CUBAN SHRIMP CREOLE RECIPE BY TASTY
Here's what you need: olive oil, yellow onion, green pepper, garlic, tomato sauce, dry white wine, capers, McCormick® chili powder, McCormick® dried oregano, Mccormick® ground cumin, lemon juice, kosher salt, freshly ground black pepper, medium raw shrimp, white rice, fresh parsley
Provided by Ivan Diaz
Categories Dinner
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat the olive oil in a large, high-walled skillet over medium heat. Add the onion and green pepper and cook until softened, but not browned, 3-4 minutes.
- Add the garlic and 2 tablespoons of tomato sauce, stir, and cook for another 2 minutes, until fragrant.
- Stir in the remaining tomato sauce, the white wine, capers, McCormick® Chili Powder, McCormick® Dried Oregano, McCormick® Ground Cumin, lemon juice, salt, and pepper. Simmer, uncovered, for 5 minutes for the flavors to incorporate. Season with more salt to taste.
- Stir in the shrimp, cover, and cook for 7-10 minutes, until the shrimp are cooked through.
- Serve immediately over rice, garnished with fresh parsley.
- Enjoy!
Nutrition Facts : Calories 400 calories, Carbohydrate 47 grams, Fat 9 grams, Fiber 4 grams, Protein 28 grams, Sugar 7 grams
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