Arts & Crafts
Culture & Countries
Fashion & Modeling
Film & Theater
Health & Fitness
Jobs & Careers
Law / Legal
Media: Magazines
Media: Newspapers
Parenting & Family
Personal Homepages
Radio & Television
Sports & Recreation
Technology & The Internet
Travel & Leisure


Home | Add URL | Online Store | Trivia | Link to Us | Feedback 



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


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.

HomeGuidelines and Policy | Link to Us | Advertising | About Us | Feedback

This site best viewed in 1024x748 resolution.
© Copyright 2009, All Rights Reserved.