Cubanshrimpstew Recipes

Steps:

• If using beef cubes, boil beef cubes for 1 1/2 hours.
• Shred beef and save.
• Saute onions, peppers and chorizo in oil until vegetables are translucent.
• Add the garbanzo beans with the juice from the can, the tomato sauce, cumin, salt, pepper, garlic powder, potatoes and shredded beef and simmer covered for about an hour and a half- I like the potatoes to be very soft- cook to your preferred doneness.

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.

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!

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.