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Two recipes from the Estefan's new cookbook, "Estefan's Kitchen"

Written by Hispanicsurf.com

January 2009 -- Here are recipes for Camarones Al Ajillo (Shrimp in Garlic Sauce) and Plantain Chips with Mojo from the Estefan's new cookbook, "Estefan Kitchen".

Camarones Al Ajillo (Shrimp in Garlic Sauce)

1/4 cup olive oil

20 extra-large shrimp, shelled and deveined

1 tablespoon minced garlic

1/4 cup dry white wine

Pinch salt

Pinch dried oregano

Pinch cumin powder

4 sprigs fresh parsley

In a large skillet over medium, heat the olive oil until fragrant. Add the shrimp and garlic and sauté until the shrimp starts to turn pink, about 4 to 5 minutes. Use tongs to turn the shrimp once during cooking.

Reduce heat to low, then add the wine, salt, oregano and cumin. Cook for another 4 to 5 minutes.

Use tongs to transfer the shrimp to serving bowls, then pour the sauce over the shrimp. Garnish with parsley. Serves 2.

Plantain Chips with Mojo

10 to 12 garlic cloves

Salt

1/2 teaspoon ground black pepper

1 teaspoon dried oregano

3/4 cup naranja agria (sour orange juice)

1/4 cup olive oil

4 large green plantains

Vegetable oil, for frying

Heat the oven to 200 degrees.

Using a mortar and pestle or garlic press, crush the garlic and place in a small bowl. Add 2 teaspoons of salt, the pepper and oregano. Stir in the juice and olive oil. Set mojo sauce aside.

Peel the plantains. Use a peeler or mandolin to slice the plantains as thin as possible (think potato chip). The plantains can be cut crosswise or lengthwise.

In a large, deep skillet or Dutch oven over medium-high, heat about 1 inch of vegetable oil to 360 degrees.

In batches, fry the plantain chips, turning occasionally, until lightly browned on both sides, about 5 to 7 minutes. Don't crowd the pan or the chips will stick together.

Use a slotted spoon to transfer the chips to a paper towel-lined plate. After several minutes, sprinkle the chips with salt, then transfer to an oven-safe serving plate or bowl. Place the chips in the oven to keep warm while frying remaining chips.

Note: If you can't find naranja agria (sour orange juice), substitute a blend of 1 part orange juice to 2 parts lemon juice.

Serve chips with mojo sauce for dipping. Serves 6-8.


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