Cuban Garlic Shrimp
(Camarones al Ajillo Cubanos)

prep: 10 minutes
cook:10 minutes

you’ll need…
3 tablespoons olive oil
¼ cup minced onion
8 garlic cloves, finely minced or pushed through a garlic press
1 pound large shrimp, peeled and deveined
1 tablespoon white wine vinegar or lemon juice
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley leaves

let’s get to it…
Heat the olive oil in a large skillet over medium heat for 1 to 2 minutes.
Add the onion and cook for 1 minute. Add the garlic and sauté for 1 to 2 minutes until softened but not brown.
Lower heat to medium low and add the shrimp. Sauté shrimp for 3 to 4 minutes or until barely pink.
Stir in the vinegar and cook for 1 minute. Season with salt and pepper to taste.
Remove from heat and sprinkle with parsley. Serve immediately.

Camarones al Ajillo at El Templete Restaurant in Havana

Cuban Mojo Marinade 

prep: 15 minutes
cook: 15 minutes
makes: 2 cups marinade

you’ll need…
2 cups orange juice
1 cup lime juice
1 cup grapefruit juice
½ cup olive oil
6 garlic cloves, finely minced or pushed through a garlic press
2 tablespoons fresh oregano, finely minced
1 tablespoon salt
20 black peppercorns

let’s get to it…
Combine orange juice, lime juice and grapefruit juice in a large saucepan over high heat. Bring to a boil; reduce heat to medium low and let simmer until reduced by half. Remove from heat and let cool to room temperature.
Whisk in the olive oil, garlic, oregano, salt and peppercorns. Pour into a resealable container or plastic bag and refrigerate until ready to use.

make-ahead: Prepare the recipe as directed and pour into ice trays; freeze. When frozen, pop out Mojo cubes and place in a gallon-size Ziploc® Brand Freezer Bag until needed.

Tostones
(Fried Plantains)

prep: 10 minutes
cook: 10 minutes

you’ll need…
3 green plantains, peeled and cut into 2-inch chunks
3 cups canola oil
salt to taste

let’s get to it…
Line two baking sheets with paper towels. Set aside.
Heat the oil in a large saucepan (or deep fryer) to 375°F. Use a deep fry thermometer if you don’t have a deep fryer.
Fry the plantains for 2 to 3-minutes or until lightly golden and semi-soft. You may have to do this in batches.
Remove plantains with a slotted spoon and place on one of the baking sheets. Let rest 1 to 2 minutes.
Smash the plantain chunks with the tostonera (you can also smash them with a mallet or by pressing down on them with a small plate).
Return the plantain to the hot oil for 2 to 3 minutes or until golden brown and crisp. Remove from oil and place on the other baking sheet. Sprinkle with salt to taste. Serve immediately!

make ahead: Peel and cut the plantains. Fry and smash. Let cool completely. Place cooled plantains in a Ziploc® Brand Freezer Gallon Bags. Freeze. Thaw completely in the refrigerator and fry until golden brown and crisp.