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cuban summer fiesta

(7)
aprie avatar
Blue Ribbon Recipe by
Aprie Allen
@aprie
Macon, GA

This was inspired by my Cuban heritage. When you prepare this meal, it will take you to a place as if you were on a tropical Island, bathing in the sun. This meal has a great, authentic Cuban taste to it. Your friends and family will enjoy it. My friends and family love it when I make this dish, because it brings us back home to our roots.

Blue Ribbon Recipe

Everything looks so good when serving this Cuban summer fiesta, no one will know what to eat first! The seasonings in the rice give it a beautiful color and tons of flavor. It's a nice bed for the perfectly seasoned shrimp with hints of dill, garlic, and thyme. Adding mango chutney brings a sweetness to the dish. Fried flounder adds a crunchy texture and a kick of spice. Serve with strawberries and cucumber, this yummy Cuban meal is a fiesta on a plate.

— The Test Kitchen @kitchencrew
(7)
yield 6 serving(s)
prep time 30 Min
cook time 20 Min
method Stove Top

Ingredients For cuban summer fiesta

  • RICE
  • 1 c
    white rice
  • 1 1/3 c
    boiling water
  • 1 pkg
    Sazon Goya (con azafran)
  • 2 pinch
    Lawry's seasoning salt
  • 2 Tbsp
    melted butter
  • SHRIMP
  • 1 1/2 lb
    shrimp, peeled and deveined
  • 1 1/2 tsp
    dill weed
  • 1/2 tsp
    minced garlic
  • 1/2 tsp
    coarse ground pepper
  • 1/4 tsp
    thyme, leaves
  • 2 Tbsp
    butter, melted
  • 2 Tbsp
    extra virgin olive oil
  • 1 md
    onion, chopped
  • 1 md
    green bell pepper, chopped
  • 1 jar
    mango chutney (ready made)
  • FLOUNDER
  • 3 1/2 lb
    flounder filets
  • 1 box
    fish fry seafood fry mix
  • 2 pinch
    Lawry's seasoning salt
  • 2 pinch
    black pepper
  • 1 pinch
    cayenne pepper
  • 2 3/4 c
    canola oil
  • OPTIONAL
  • fresh mint
  • fresh strawberries
  • cucumber
  • powdered sugar

How To Make cuban summer fiesta

  • Prepare the rice with Sazon Goya and other seasonings.
    1
    For the rice, place water into a medium-sized pot. Bring water to a boil. Put the package of Sazon Goya into the water along with salt and butter. Prepare per package directions.
  • Season shrimp with dill weed, garlic, ground pepper, and thyme.
    2
    For the shrimp, season shrimp with dill weed, garlic, ground pepper, and thyme leaves.
  • Simme shrimp in a skillet with butter, oil, and mango chutney.
    3
    Place into a skillet with butter and olive oil. Add chopped onions, green peppers, and mango chutney. Simmer on medium heat until shrimp are cooked.
  • Season flounder and coat in fish fry mix.
    4
    For the flounder, season the flounder with black pepper, Lawry's seasoning salt, and cayenne pepper. Dredge in seafood breading mix.
  • Heat oil and fry each side of the flounder.
    5
    Heat 2 3/4 cups of canola oil in a deep fryer or iron skillet. Fry flounder for 4 - 5 minutes on each side.
  • Drain on a paper towel.
    6
    Drain the fish on a paper towel.
  • Slice cucumbers, strawberries, and basil leaves. Sprinkle with powdered sugar.
    7
    Slice cucumbers into wedges and strawberries as well, and sprinkle with powdered sugar and mint.
  • Serve flounder and shrimp over the rice with cucumber and strawberries on the side.
    8
    Serve flounder over the rice with shrimp and cucumbers/strawberries on the side.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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