Cuban Creole Shrimp Sauté
with Stuffed Olives & Spicy Poblanos
Cooking time
20 minutes
Servings
2/4
Calories
550 /serving
Destination Cuba! On this warm, sunny island indigenous Taíno, Spanish, African and local Caribbean influences mingle at the table. So pull up a beach chair for seafood simmered in a richly seasoned tomato sauce over a bed of fluffy white rice.
We will send you:
- 285g Shrimp (BAP-certified)
- 🌶️ 2 Poblano peppers (or green peppers)
- 2 Garlic cloves
- 1 Onion (or shallot)
- 60g Stuffed Spanish olives
- 160g White rice
- 100ml Tomato sauce
- 8g Smoky Mexican Moments spices (smoked paprika, cumin powder, garlic flakes, coriander powder, paprika, oregano, black peppercorns, allspice, cloves, cinnamon)
Contains: Shrimp • Sulphites
You will need:
Large pan
Medium pot
Oil
Salt & pepper (S&P)
Total Fat
10 g
Saturated Fat
2 g
Sodium
1520 mg
Total Carb
91 g
Sugars
11 g
Protein
30 g
Fibre
10 g
Preparation
Cook the rice
- In a medium pot, combine the rice, 1 ¼ cups water (double for 4 portions) and a big pinch of salt; bring to a boil.
- Reduce the heat, cover and simmer, 17 to 20 min., until the rice is tender and the water has been absorbed.
- Remove from the heat and let sit, covered, for 5 min. Fluff the rice.
Mise en place
- Meanwhile, mince the garlic.
- Halve, core and medium-dice the poblanos.
- Halve, peel and small-dice the onion.
Make the sauce
- In a large pan, heat a drizzle of oil on medium-high.
- Add the onion and sauté, 2 to 3 min., until fragrant.
- Add the poblanos and sauté, 2 to 3 min., until beginning to soften.
- Add the garlic, ½ the spices and S&P. Sauté, 30 sec. to 1 min., until fragrant.
- Add the tomato sauce, olives and ¾ cup water (double for 4 portions).
- Cook, stirring occasionally, 2 to 3 min., until slightly reduced.
Cook & coat the shrimp
- Pat the shrimp dry (remove the shells from the tails if desired); season with the remaining spices and S&P.
- To the pan, add the shrimp* and cook, stirring occasionally, 2 to 4 min., until opaque and cooked through; season with S&P.
- If the sauce seems dry, add up to ¼ cup water (double for 4 portions) until you achieve your desired consistency.
Plate your dish
- Divide the rice between your plates.
- Top with the shrimp and sauce. Bon appétit!
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*Health Canada recommends cooking shellfish to a minimum internal temperature of 74°C.
