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cuban summer fiesta!

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

This meal 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 would enjoy. My friends and family loves when I make this dish, because it brings us back home to our roots. ENJOY!

Blue Ribbon Recipe

I developed a taste for Cuban food back when I was a flight attendant and traveling all the time. This recipe really takes me back to my layovers in Miami where I got to enjoy all the authentic flavors of the city's varied cultures. So delicious! Back then I couldn't wait to go through Miami so I could grab some good food... and now I can't wait to make this again right at home!

— The Test Kitchen @kitchencrew
(7 ratings)
yield 6 serving(s)
prep time 20 Min
cook time 45 Min
method Stove Top

Ingredients For cuban summer fiesta!

  • 1 c
    white rice
  • 1 1/3 c
    boiling water
  • 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
  • 1 pkg
    sazon goya (con azafran)
  • 1 md
    onions, small white
  • 1 md
    green bell pepper
  • 2 Tbsp
    olive oil, extra virgin each for rice & shrimp
  • 2 Tbsp
    butter, melted each for rice & shrimp
  • 3 1/2 lb
    flounder filets
  • 2 pinch
    lawry's seasoning salt
  • 2 pinch
    black pepper
  • 1 pinch
    cayenne pepper
  • 2 3/4 c
    canola oil
  • 1 box
    mccormick fish fry seafood fry mix
  • 1 jar
    mango chutney (ready made)
  • OPTIONAL
  • fresh mint
  • fresh strawberries
  • cucumber

How To Make cuban summer fiesta!

  • 1
    white rice: Place water into medium size pot. Bring water to a boil and put the package of sazon goya into water along with salt and butter.
  • 2
    shrimp: Season shrimp with dill wee, garlic, ground pepper, thyme leaves. Place into skillet with butter and olive oil. Simmer on medium heat and add chopped onions, green peppers and mango chutney.
  • 3
    mint strawberry and cucumber slices: Just slice cucumbers into wedges and strawberries as well and sprinkle powdered sugar and mint.
  • 4
    flounder: season flounder with black pepper, Lowery's seasoning salt & Cayenne pepper. Place into batter heat 2 3/4 cups of canola oil in a deep fryer or iron skillet and fry for 10 minutes on each 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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