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Old Havana Foods

Delicious Meals in Minutes!

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      • Garlic Lime Crema
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      • Creole Jambalaya
      • Fiery Shrimp Creole (Camarones Enchilados Picante)
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      • Quick ‘n Easy Kung Pao
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      • Shrimp Creole (Camarones Enchilados)
    • Meat & Poultry Recipes
      • Arroz con Pollo (Spanish Chicken with Rice)
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      • Cuban Roast Pork
      • Seasoned Ground Beef, Pork, Chicken or Turkey ( Picadillo)
      • Fiery Hot Seasoned Ground Meat
      • Island Pulled Pork or Chicken with BBQ Sauce
      • Cuban Inspired Beef and Pork Burger
      • Glazed Smokie Links or Meatballs
      • Grilled Coconut Lime Chicken
      • Mojo Meat, Seafood and Poultry
      • Island Pulled Pork or Chicken with BBQ Sauce
      • Paella Valenciana – Spanish Rice with Chicken and Chorizo
      • Quick ‘n Easy Kung Pao
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    • Vegan & Vegetarian Recipes
      • Black Bean & Feta Salad
      • Black Bean Burgers with Raisin Sofrito Ketchup and Creamy Lime Spread
      • Black Bean Soup (Sopa de Frijoles Negros)
      • Creamy Cuban Inspired Polenta (Tamal en Cazuela)
      • Eggs in Savory Sauce (Huevos en Cazuela a.k.a. Shakshuka)
      • Garlic Lime Crema
      • Mojito Black Bean & Quinoa Salad
      • Quick ‘n Easy Kung Pao
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  • Home
  • About Us
  • Ingredients
  • Recipes
    • Dip and Sauce Recipes
      • Garlic Lime Crema
      • Raisin Sofrito Ketchup
    • Easy Party Snacks
      • Black Bean & Feta Salad
      • Seasoned Ground Beef, Pork, Chicken or Turkey ( Picadillo)
      • Glazed Smokie Links or Meatballs
      • Island Pulled Pork or Chicken with BBQ Sauce
      • Seafood Ceviche with Avocado
    • Fish & Seafood Recipes
      • Creole Jambalaya
      • Fiery Shrimp Creole (Camarones Enchilados Picante)
      • Mediterranean Seafood Pasta
      • Mojo Meat, Seafood and Poultry
      • Paella de Mariscos – Spanish Rice with Seafood
      • Quick ‘n Easy Kung Pao
      • Seafood Ceviche with Avocado
      • Shrimp Creole (Camarones Enchilados)
    • Meat & Poultry Recipes
      • Arroz con Pollo (Spanish Chicken with Rice)
      • Braised Beef Short Ribs with Wine
      • Chicken Cacciatore
      • Creamy Cuban Inspired Polenta (Tamal en Cazuela)
      • Creole Jambalaya
      • Cuban Roast Pork
      • Seasoned Ground Beef, Pork, Chicken or Turkey ( Picadillo)
      • Fiery Hot Seasoned Ground Meat
      • Island Pulled Pork or Chicken with BBQ Sauce
      • Cuban Inspired Beef and Pork Burger
      • Glazed Smokie Links or Meatballs
      • Grilled Coconut Lime Chicken
      • Mojo Meat, Seafood and Poultry
      • Island Pulled Pork or Chicken with BBQ Sauce
      • Paella Valenciana – Spanish Rice with Chicken and Chorizo
      • Quick ‘n Easy Kung Pao
      • Ropa Vieja (Cuban Shredded Beef)
    • Vegan & Vegetarian Recipes
      • Black Bean & Feta Salad
      • Black Bean Burgers with Raisin Sofrito Ketchup and Creamy Lime Spread
      • Black Bean Soup (Sopa de Frijoles Negros)
      • Creamy Cuban Inspired Polenta (Tamal en Cazuela)
      • Eggs in Savory Sauce (Huevos en Cazuela a.k.a. Shakshuka)
      • Garlic Lime Crema
      • Mojito Black Bean & Quinoa Salad
      • Quick ‘n Easy Kung Pao
      • Raisin Sofrito Ketchup
      • Spanish Rice
  • Where to Find Us
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Shrimp

Quick ‘n Easy Kung Pao

Plate of Kung Pao made with Old Havana Sofrito
Print Recipe

Quick ‘n Easy Kung Pao

East meets West in this super simple riff on a Chinese classic. Old Havana Foods Sofrito plus hoisin and your favorite protein and veggies combine for a quick and easy weeknight meal.
Prep Time5 minutes mins
Cook Time10 minutes mins
Total Time15 minutes mins
Course: Main Course
Cuisine: Chinese
Keyword: Beef, Chicken, Shrimp, Sofrito, Stir-fry, Tofu
Servings: 4

Ingredients

  • 1/2 cup Old Havana Foods Sofrito Authentic Cuban Recipe
  • 1/2 cup Hoisin sauce
  • 1/4 cup Water
  • 1/2 teaspoon Crushed red pepper
  • 3 teaspoons Vegetable oil we prefer peanut oil
  • 2 medium Zucchini, diced
  • 1 medium Red bell pepper, diced
  • 1 pound your favorite protein chicken, shrimp, beef, pork or tofu
  • 1/4 cup peanuts

Instructions

  • Pre-heat a large non-stick skillet over medium-high heat.
  • In a bowl, mix Old Havana Foods Sofrito Authentic Cuban Recipe, hoisin sauce, water and crushed red pepper if using, until well combined.
  • Add 1 teaspoon oil to preheated skillet and swirl to coat. Sauté zucchini over medium-high heat until starting to brown, about 5 minutes. Remove zucchini from pan and set aside. Repeat with 1 teaspoon oil and red peppers sautéing 5 minutes and then setting aside. Repeat with remaining oil and protein sautéing approximately 5 to 7 minutes or until raw meat is cooked through.
  • Return sauteed zucchini and peppers to pan and combine with the cooked protein. Reduce heat to medium. Add sofrito-hoisin mixture and toss thoroughly to coat all pieces. Heat through until bubbly.
  • Top with peanuts if using. Serve over cooked rice. Enjoy!

Creole Jambalaya

Creole Jambalaya from Old Havana Foods
Print Recipe

Creole Jambalaya

Flavor straight from New Orleans! Savory Creole Jambalaya with Sausage, Chicken and Shrimp
Prep Time10 minutes mins
Cook Time30 minutes mins
Resting Time10 minutes mins
Total Time50 minutes mins
Course: Main Course
Cuisine: Creole, Cuban, Latin, Spanish
Keyword: Chicken, Sausage, Shrimp, Sofrito
Servings: 4 to 6 servings

Ingredients

  • ¾ pound Boneless, skinless chicken thighs cut into large chunks
  • ¼ teaspoon Black pepper
  • 2 teaspoons Olive oil
  • 12 ounces Old Havana Foods Sofrito Authentic Cuban Recipe
  • ½ cup Sweet peas (petit pois) drained, reserve peas and liquid separately
  • 3 tablespoons Lime juice, fresh preferred from 1 large or 2 small limes
  • 12 ounces Light bodied beer (do not use an IPA or bitter) split into 8 oz and 4 oz
  • 1¼ cups Long grain white rice jasmine or basmati preferred
  • 1 pinch Saffron optional
  • 6 ounces Peeled and deveined shrimp
  • 6 ounces Fully cooked, sliced sausage Andouille is recommended for authentic Creole Jambalaya

Instructions

  • Lightly season chicken with pepper. Heat a large pot over high heat until hot.  Add olive oil to pot and swirl to coat bottom. Add the chicken pieces, (skin side down if using bone-in.) Brown about 5 to 6 minutes, stirring occasionally or turning whole pieces after 4 minutes.
  • Add Old Havana Foods Sofrito Authentic Cuban Recipe to pot, stir well to coat chicken with sofrito. Reduce heat to medium-low and simmer 5 minutes, stirring occasionally.
  • Add 1½ cups chicken broth, 8 ounces beer (or additional chicken broth) lime juice, liquid from peas, rice (and saffron if using) to stockpot. Stir well to combine and bring to a simmer. Reduce heat to lowest setting; cover and simmer 20 minutes, stirring every 5 minutes.
  • During last five minutes of cooking add shrimp and sausage.
  • Turn off heat. Add remaining 4 ounces of beer (or chicken stock) and drained peas. Stir well to combine, cover and let stand 8 to 10 minutes.Add salt and pepper to taste. If large, cut bone-in chicken pieces in half.

Fiery Shrimp Creole (Camarones Enchilados Picante)

Print Recipe

Fiery Shrimp Creole (Camarones Enchilados Picante)

Shrimp bathed in a very spicy sauce of onions, sweet & hot peppers and tomatoes
Prep Time3 minutes mins
Cook Time7 minutes mins
Total Time10 minutes mins
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Shrimp, Spicy, Stovetop
Servings: 4

Ingredients

  • 12 ounces Old Havana Foods Fiery Hot Chili Cubano
  • 3 tablespoons Ketchup
  • 1 teaspoons Worcestershire
  • 3/4 pound Raw shrimp, peeled and deveined
  • 1 1/2 teaspoons Fresh parsley, chopped

Instructions

  • Heat Old Havana Foods Fiery Hot Chili Cubano, ketchup, and Worcestershire sauce in a medium stockpot over medium heat.
  • Meanwhile, cut shrimp in half lengthwise and check that all veins and shells have been removed.
  • When sauce begins simmering, add shrimp and cook for 5 to 7 minutes until shrimp are cooked through, stirring occasionally.
  • Remove from heat, add parsley if using. Stir to combine. Serve over cooked rice.

Notes

Serve over riced cauliflower for a Keto-friendly, lower carb version.
DO NOT use precooked shrimp or they will not absorb the flavor of the sauce and will get tough.

Shrimp Creole (Camarones Enchilados)

Shrimp Creole from Old Havana Foods
Print Recipe

Shrimp Creole (Camarones Enchilados)

Shrimp bathed in a tangy sauce of onions, sweet peppers and tomatoes. A classic Creole dish made in minutes.
Prep Time3 minutes mins
Cook Time7 minutes mins
Total Time10 minutes mins
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Shrimp, Spicy, Stovetop
Servings: 4

Ingredients

  • 16 ounces Old Havana Foods Chili Cubano Original Recipe
  • 1/4 cup Ketchup
  • 1 teaspoons Worcestershire
  • 1/2 teaspoon Tabasco brand hot sauce (optional – for added heat!)
  • 1/4 teaspoon Cayenne pepper (optional – for added heat!)
  • 1 pound Raw shrimp, peeled and deveined
  • 2 teaspoons Fresh parsley, chopped (optional)

Instructions

  • Heat Old Havana Foods Chili Cubano Original Recipe, ketchup, Worcestershire sauce, hot sauce (if using) and cayenne pepper (if using) in a medium stockpot over medium heat.
  • Meanwhile, cut shrimp in half lengthwise and check that all veins and shells have been removed.
  • When sauce begins simmering, add shrimp and cook for 5 to 7 minutes until shrimp are cooked through, stirring occasionally.
  • Remove from heat, add parsley if using. Stir to combine. Serve over cooked rice.

Notes

The addition of Tabasco(R) or other hot sauce and cayenne pepper is for those who love spice and do not have access to our Fiery Hot Chili Cubano.  We also have a Fiery Shrimp Creole recipe for real heat lovers!
DO NOT use precooked shrimp or they will not absorb the flavor of the sauce and will get tough.
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