We made this meal a few days ago to have kind of a Caribbean night. The three dishes worked really well together. Although the cooking time was kind of long, most of that time was just waiting for the beans to cook, so it wasn't exactly very involved. The moros y cristianos has Cuban influences and has become one of my favorite recipes for rice. The method of making tostones is more of a Puerto Rican recipe.
Prep. Time: 45 mins.
Cooking Time: 2 hr. 30 mins.
Servings: 6-8
Spicy Lime Shrimp
Ingredients
1 lb. Shrimp
1 Clove Minced Garlic
1/2 tsp Red Pepper Flakes
1 Lime
1 tsp Kosher Salt
1 Tbsp Olive Oil
Directions
Heat the olive oil and Red Pepper Flakes for 5 mins. on high heat.
Add the minced garlic and cook for two minutes longer.
Add the Shrimp and squeeze juice from half the lime over them while they're cooking.
Cook for 10-15 minutes until the shrimp become pink.
Squeeze the juice from the second half of the lime over the shrimp and season with Kosher salt..
Tostones
Ingredients
3 Large Green Plantains
1 Cup Vegetable Oil
1/2 tsp Salt
Directions
Peel the plantains and cut them into 2 inch slices
Fill a large skillet with the oil and heat on high for 5-10 mins.
Turn the heat to medium and fry the plantains for 3-5 mins.
Remove the plantains and dry with paper towels.
Using a spatula, smash them down to about half their original thickness.
Place the smashed plantains back into the oil on high heat and fry until golden brown.
Remove, dry and sprinkle with salt.
Moros y Cristianos
Ingredients
3/4 cup Dried Black Beans
2 Tbsp Olive Oil
1 Chopped Onion
1 Chopped Green Pepper
2 Cloves Garlic
1+1/2 tsp Cumin
1/2 tsp Oregano
1 Bay Leaf
4 tsp White Wine Vinegar
1 Tbsp Tomato Paste
1 tsp Salt
1/4 tsp Black Pepper
3 + 1/2 Cups Chicken or Vegetable Stock
1+1/2 Cups Long Grain White Rice
Directions
Bring 4 cups water to a boil and add the black beans.
Remove from heat and let stand for one hour.
Drain and rinse the beans. Add more water and cook for 45 mins.
In a large pot, saute the onion and green pepper in the olive oil for 5-10 mins. Add the garlic, tomato paste, black beans, oregano, cumin, bay leaf, vinegar, stock and rice.
Bring to a boil.
Reduce to a simmer and cook for 30 mins.
Remove from heat, add salt and pepper and drizzle with olive oil.
Prep. Time: 45 mins.
Cooking Time: 2 hr. 30 mins.
Servings: 6-8
Spicy Lime Shrimp
Ingredients
1 lb. Shrimp
1 Clove Minced Garlic
1/2 tsp Red Pepper Flakes
1 Lime
1 tsp Kosher Salt
1 Tbsp Olive Oil
Directions
Heat the olive oil and Red Pepper Flakes for 5 mins. on high heat.
Add the minced garlic and cook for two minutes longer.
Add the Shrimp and squeeze juice from half the lime over them while they're cooking.
Cook for 10-15 minutes until the shrimp become pink.
Squeeze the juice from the second half of the lime over the shrimp and season with Kosher salt..
Tostones
Ingredients
3 Large Green Plantains
1 Cup Vegetable Oil
1/2 tsp Salt
Directions
Peel the plantains and cut them into 2 inch slices
Fill a large skillet with the oil and heat on high for 5-10 mins.
Turn the heat to medium and fry the plantains for 3-5 mins.
Remove the plantains and dry with paper towels.
Using a spatula, smash them down to about half their original thickness.
Place the smashed plantains back into the oil on high heat and fry until golden brown.
Remove, dry and sprinkle with salt.
Moros y Cristianos
Ingredients
3/4 cup Dried Black Beans
2 Tbsp Olive Oil
1 Chopped Onion
1 Chopped Green Pepper
2 Cloves Garlic
1+1/2 tsp Cumin
1/2 tsp Oregano
1 Bay Leaf
4 tsp White Wine Vinegar
1 Tbsp Tomato Paste
1 tsp Salt
1/4 tsp Black Pepper
3 + 1/2 Cups Chicken or Vegetable Stock
1+1/2 Cups Long Grain White Rice
Directions
Bring 4 cups water to a boil and add the black beans.
Remove from heat and let stand for one hour.
Drain and rinse the beans. Add more water and cook for 45 mins.
In a large pot, saute the onion and green pepper in the olive oil for 5-10 mins. Add the garlic, tomato paste, black beans, oregano, cumin, bay leaf, vinegar, stock and rice.
Bring to a boil.
Reduce to a simmer and cook for 30 mins.
Remove from heat, add salt and pepper and drizzle with olive oil.
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