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Cuban Marinated Sauteed Shrimp With Julienne Lettuce, Mangos



Dressing:
1 cup olive oil
3/4 cup orange juice
1 tb. chopped garlic
1 tb. honey
1 tb. soy sauce
salt & pepper to taste
Shrimp:
1 tsp. ground cumin
2 cloves of garlic, minced
1 hot pepper (jalapeno, Serrano) minced
3/4 olive oil
3 tb. orange juice
juice from 1 lime
salt & pepper to taste
12 jumbo shrimp; peeled and deveined
3 tb. olive oil; (for sautéing shrimp)
2 large ripe mangos; peeled, 1/2 inch cube
2 large avocados; 1/2 inch cube
1 large red leaf lettuce bunch

For the dressing: Whisk together the oil with the orange juice, soy
sauce, honey and garlic until well blended. Season with salt & pepper
to taste.


For the Shrimp: Mix together all ingredients and marinate shrimp for
1 to 2 hours.


Julienne the lettuce and tossed with the dressing. In sauté pan with 3
tb. of Olive Oil over medium-high heat, sauté shrimp until done.
Approximately 2 minutes on each side.

Divide lettuce between four plates and mound lettuce in the center of
plates. Arrange four shrimp around the plate and in between place
avocado and mango pieces.


** Exported from Now You're Cooking! v5.84 **

On Aug 9, 3:15*pm, Billy <Hereiam@hotmaildotcom> wrote:
> Found this on line and it was Sooooo * Gooood!!
>
> Cuban Marinated Sauteed Shrimp With Julienne Lettuce, Mangos
>
> * Dressing:
> 1 cup olive oil
> 3/4 cup orange juice
> 1 tb. chopped garlic
> 1 tb. honey
> 1 tb. soy sauce
> * salt & pepper to taste

Did you really use all that dressing for one head of lettuce, or did
you have a lot left over?

> * Shrimp:
> 1 tsp. ground cumin
> 2 cloves of garlic, minced
> 1 hot pepper (jalapeno, Serrano) minced
> 3/4 olive oil
> 3 tb. orange juice
> * juice from 1 lime
> * salt & pepper to taste

My guess is that the combination of orange and lime juices is a
substitute for bitter orange juice. You might look for that in a
Latin market if you make this recipe again. -aem

On Sat, 9 Aug 2008 16:47:45 -0700 (PDT), aem >
wrote:

> You might look for that in a
>Latin market if you make this recipe again. -aem

A Latin Market in my area is about as scarce as you claiming to be an
expert in Cuban cooking. I think not. When you publish a notable
Cuban cookbook, maybe someone might use your suggestions.

Until then....... naranja agria, (sour orange) is a primary
ingredient in Cuba's national table sauce, mojo. Fresh lime juice
makes an acceptable substitute.....per Steven Raichlen, Miami Spice
published 1993, Workman Publishing, NY.

"Billy" <Hereiam@hotmaildotcom> wrote in message
...
> On Sat, 9 Aug 2008 16:47:45 -0700 (PDT), aem >
> wrote:
>
>> You might look for that in a
>>Latin market if you make this recipe again. -aem
>
> A Latin Market in my area is about as scarce as you claiming to be an
> expert in Cuban cooking. I think not. When you publish a notable
> Cuban cookbook, maybe someone might use your suggestions.
>
> Until then....... naranja agria, (sour orange) is a primary
> ingredient in Cuba's national table sauce, mojo. Fresh lime juice
> makes an acceptable substitute.....per Steven Raichlen, Miami Spice
> published 1993, Workman Publishing, NY.

Billy, AEM's suggestion is a widely recognized method for making a juice
similiar in taste to the Seville (sour) orange when you can't get the real
thing. Me, I use tequila, not for the juice, for me that way I don't care
if I used lime or sour orange.

The original recipe spread through the Caribbean via the Canary Islanders
(Moorish influences). Any citrus (especially the Key Lime) with cumin is
widely acceptable through out the Caribbean and Central/S. America, usually
with the Habanero (the Havana) or Scotch Bonnet pepper, sometimes with
achiote (annatto) as for a Cochinita Pibil. Course cumin is a ****y subject
with the Mexican Authenticos.

Interesting to note the U of BBQ Prof does more than BBQ/Grilling.
I'm sure you know from the BBQ circle the basic marinade you post is also
very good in making Chicken, Fish or Pork dishes