Glenn Lindgren: This is a recipe for the best dish we ever had in an otherwise mediocre pseudo-Cuban restaurant.
Jorge Castillo: They called this recipe "Cuban Wedding Shrimp."
Raúl Musibay: The problem is, none of us has ever heard of Cuban Wedding shrimp.
Jorge Castillo: They never served any shrimp like this at any wedding I ever went to!
Raúl Musibay: They never served any shrimp, period!
Glenn Lindgren: Anyway, I asked the waiter if I could get the recipe, but he said it was against restaurant policy. He did tell me that the dish was made with Cuban rum.
Raúl Musibay: Well, there is usually a lot of that at a Cuban wedding!
Glenn Lindgren: So it was back to the Three Guys kitchens to try to duplicate what we have to admit is a very tasty appetizer.
Jorge Castillo: Believe us, ours is a lot better -- even if it isn't any more authentic!
Raúl Musibay: You know, maybe it was the shrimp who were getting married!
Cuban Wedding Shrimp -- Camarones para una boda Cubana
By
Prep time: 9 minutesCook time: 6 minutes
Total time: 15 minutes
Yield: 4 servings
We made them famous! Cuban wedding shrimp!
INGREDIENTS:
Sauce
1/2 cup dark rum1/2 cup orange juice
1/4 cup white vinegar
1/4 cup brown sugar
3/4 teaspoon salt
Shrimp
2 cloves garlic, finely chopped1/2 cup onion, slivered
1/2 cup green pepper, slivered
4 tablespoons olive oil (enough to thinly cover your pan)
8 jumbo shrimp (8-12 count size per pound), peeled, de-veined, and butterflied
Salt (to taste)
Red pepper flakes (to taste)
In a large fry pan with a tight fitting lid, sauté the onion and green pepper in the olive oil for just a minute or two on medium-high heat. Toss in the shrimp and the garlic and fry for two minutes longer, NO MORE, NO LESS, turning frequently. Add the mixed liquids, cover the pan tightly, and remove from heat. Let stand for five minutes, away from heat, covered tightly. No peeking!
Next, remove the shrimp and vegetables from the liquids in the pan and refrigerate, covered, until well chilled.
Reserve liquid in the pan and bring to a rapid boil under high heat. Stirring occasionally, boil the sauce until it reduces about 50 percent. The sauce should be thicker than water, but not syrupy! Run the sauce through a strainer and refrigerate until completely chilled.
Serve by plating individual servings -- two jumbo shrimp on a bed of the onions and green peppers. Ladle some of the chilled sauce on each plate, just enough to make a small pool. Sprinkle each plate with a pinch of salt (trust us on this one) and some red pepper flakes -- just enough to give it a little color.
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Three Guys From Miami Show You How to Make the Best Cuban, Spanish, and Latin American Food!
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