cuban summer fiesta
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.
Ingredients
- RICE
- 1 cup white rice
- 1 1/3 cups boiling water
- 1 package Sazon Goya (con azafran)
- 2 pinches Lawry's seasoning salt
- 2 tablespoons melted butter
- SHRIMP
- 1 1/2 pounds shrimp, peeled and deveined
- 1 1/2 teaspoons dill weed
- 1/2 teaspoon minced garlic
- 1/2 teaspoon coarse ground pepper
- 1/4 teaspoon thyme, leaves
- 2 tablespoons butter, melted
- 2 tablespoons extra virgin olive oil
- 1 medium onion, chopped
- 1 medium green bell pepper, chopped
- 1 jar mango chutney (ready made)
- FLOUNDER
- 3 1/2 pounds flounder filets
- 1 box fish fry seafood fry mix
- 2 pinches Lawry's seasoning salt
- 2 pinches black pepper
- 1 pinch cayenne pepper
- 2 3/4 cups canola oil
- OPTIONAL
- - fresh mint
- - fresh strawberries
- - cucumber
- powdered sugar
How To Make cuban summer fiesta
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Step 1For 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. -
Step 2For the shrimp, season shrimp with dill weed, garlic, ground pepper, and thyme leaves.
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Step 3Place into a skillet with butter and olive oil. Add chopped onions, green peppers, and mango chutney. Simmer on medium heat until shrimp are cooked.
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Step 4For the flounder, season the flounder with black pepper, Lawry's seasoning salt, and cayenne pepper. Dredge in seafood breading mix.
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Step 5Heat 2 3/4 cups of canola oil in a deep fryer or iron skillet. Fry flounder for 4 - 5 minutes on each side.
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Step 6Drain the fish on a paper towel.
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Step 7Slice cucumbers into wedges and strawberries as well, and sprinkle with powdered sugar and mint.
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Step 8Serve flounder over the rice with shrimp and cucumbers/strawberries on the side.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
