Monday, September 24, 2012

Cuban Shrimp

This past weekend was pretty low key. On Saturday night we dinned on some Cuban beans, yellow rice & shrimp.  Check out my recipe for shrimp that I came up with via a combo of recipes I found.

  • 1 lb large shrimp, peeled & deveined (we leave our tails on but take them off completely if you like)
  • 4 tablespoons olive oil
  • 1 large onion, chopped
  • 6 large cloves garlic, minced
  • 1/2 teaspoon sugar
  • 8 ounces tomato sauce
  • 1/4 teaspoon hot sauce (or more to taste)
  • 3/4 cup chicken stock
  • 1/4 cup red wine vinegar
  • 1 bay leaf
  • 1 tablespoon ground cumin
  • 1 tablespoon dried oregano
  • 1/2 cup chopped flat-leaf parsley
  • salt and freshly ground black pepper, to taste

Make it:

  1. In a large pan on top of the stove, heat the oil over medium-high heat, and sauté the onions for 3 minutes.
  2. Add the garlic and cook for 2 minutes. Stir in the remaining ingredients except the shrimp & parsley, cover the pot, turn the heat to low, and cook for 20 minutes.
  3. Add the shrimp, cover, and cook over low heat for 6-8 minutes until shrimp are just cooked through.
  4. Turn off heat and set aside until ready to serve with hot rice & top with chopped parsley.

1 comment:

  1. The boyfriend is drooling. We'll definitely have to try this one.