Shrimp

Quick ‘n Easy Kung Pao

Your choice of protein plus Old Havana Foods Sofrito and hoisin sauce

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Chinese

Keyword: Beef, Chicken, Shrimp, Sofrito, Stir-fry, Tofu

Servings:

Ingredients

1/2 cup Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
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 Cooking Sauce, 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

Savory Creole Jambalaya with Sausage, Chicken and Shrimp

Prep Time10

Cook Time30

Resting Time10

Total Time50

Course: Main Course

Cuisine: Creole, Cuban, Latin, Spanish

Keyword: Chicken, Sausage, Shrimp, Sofrito

Servings: to 6 servings

Ingredients

1 pound Boneless, skinless chicken thighs cut into large chunks
1/2 teaspoon Black pepper
2 teaspoons Olive oil
16 ounces Old Havana Foods Sofrito Authentic Cuban Cooking Sauce
8 ounces 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
1 1/2 cups Long grain white rice jasmine or basmati preferred
1 pinch Saffron optional
8 ounces Peeled and deveined shrimp
8 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 Cooking Sauce 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)

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Fiery Shrimp Creole (Camarones Enchilados Picante)

Shrimp bathed in a very spicy sauce of onions, sweet & hot peppers and tomatoes

Prep Time3

Cook Time7

Total Time10

Course: Main Course

Cuisine: Cuban, Latin, Spanish

Keyword: Shrimp, Spicy, Stovetop

Servings:

Ingredients

12 ounces Old Havana Foods Zesty Hot Cooking Sauce
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 Zesty Hot Cooking Sauce, 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)

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Shrimp Creole (Camarones Enchilados)

Shrimp bathed in a tangy sauce of onions, sweet peppers and tomatoes

Prep Time3

Cook Time7

Total Time10

Course: Main Course

Cuisine: Cuban, Latin, Spanish

Keyword: Shrimp, Spicy, Stovetop

Servings:

Ingredients

16 ounces Old Havana Foods Chili Cubano
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, 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 Zesty Hot Cooking Sauce. 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.