Shrimp Picadillo


Shrimp Picadillo

Ingredients

  • 1 Teaspoon vegetable or canola oil
  • 1 medium onion, diced
  • 1 large green pepper, diced
  • 3 cloves garlic, minced
  • 1/4 cup tomato sauce
  • Large pinch of cinnamon
  • 1/2 cup dry white wine
  • 1/4 cup roughly chopped stuffed green olives
  • 1/4 cup golden raisins
  • 1 Teaspoon  capers, rinsed and roughly chopped
  • 2 Tablespoons distilled white vinegar
  • 1/4 teaspoon  sugar
  • 1 teaspoon salt
  • 1/2 teaspoon fresh black pepper
  • 1-1/4 lbs large shrimp (21-25 size), peeled and deveined

Preparation

  1. Heat the oil in a large nonstick frying pan over medium heat.
  2. Sauté the onion and green pepper until the onion is translucent, 2-3 minutes.
  3. Add garlic, and cook for 1 minute more.
  4. Stir in the tomato sauce, cinnamon, wine, olives, raisins, capers, vinegar, sugar, salt and pepper.
  5. Reduce heat to low, cover, and simmer for 15 minutes or until the sauce is a thick consistency.
  6. Add the shrimp, and cook for 3-4 minutes, stirring occasionally, until the shrimp are just pink and starting to curl.
  7. Remove from heat and serve over steamed rice.
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Lechon (Pulled Pork) with Cuban Mojito Sauce


Lechon (Pulled Pork) with Cuban Mojito Sauce
Tender, fall off the bone, Cuban style pulled pork! Marinade the meat the night before if possible, but if you can’t, that’s okay too!

ingredients

For the Lechon:

  • 5 – 5 1/2 lb pork butt
  • 1 onion, peeled and quartered
  • 6 cloves garlic
  • 1 cup mojo sauce (found in the marinade aisle – I used Publix, but I also recommend Badia brand)
  • 2 limes, juiced
  • salt & pepper

For the Mojito Sauce

  • 1/2 onion (about 3/4 cup), minced
  • 6 cloves garlic, minced
  • 2-3 limes, juiced
  • 3/4 cups canola oil
  • salt & pepper

Garnish

  • limes
  • onion

Preparation

For the Lechon:

  1. Poke holes all over the pork using a small paring knife. Place the pork into a large gallon sized ziplock bag. In a food processor, add the onion and garlic and pulse until minced. Add the mojo sauce, lime juice, and a large pinch of salt and pepper, and process until well combined. Pour mixture over the pork in the ziplock bag. Press air out as best you can, and seal. Marinade for a few hours (preferably the night before, if possible).
  2. Spray the bowl of a large Crockpot with non-stick cooking spray. Place pork butt (fat side up) in the Crockpot, and pour entire contents of the bag over it. Cover with the lid and cook on low for 8 hours (you can let it go longer if you are at work or out and about – this stuff will not dry out!). When ready to eat, carefully pull pork out of the liquid (it will fall apart) and place on a cutting board. Remove extra fatty pieces and shred the pork with 2 forks (it will basically shred itself it’s so tender!). Place on a large serving platter and garnish with lime wedges. Serve with additional chopped onions, lime wedges, and mojito sauce (instructions below).

For the Mojito Sauce

  1. Add minced onion and minced garlic to a heat proof bowl. Heat canola oil in a pan until bubbly hot (put the handle of a wooden spoon in the oil and when it bubbles around it, it’s ready!). Carefully pour hot oil over the onions and garlic a little at a time (stirring in between). You should hear it sizzle as it cooks the raw garlic and onions, and it will smell AMAZING!!! Last, squeeze the juice of 2-3 limes and season with a pinch of salt and pepper. Stir well and serve warm over lechon (make sure each person stirs well before spooning it over their lechon – it separates as it sits)!