Cuban Enchilado Shrimp with Roasted Sweet Potato and Cumin Rice

Name: Cuban Enchilado Shrimp with Roasted Sweet Potato and Cumin Rice
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 4
Cuisine: Cubana
Ingredients: 1.5 lb large shrimp, peeled and deveined; 1/3 cup sour orange juice; 6 cloves garlic; 1 tsp dried oregano; 1 tsp ground cumin; 1 1/4 tsp salt; 1/2 tsp black pepper; 1.5 lb sweet potato; 3 tbsp olive oil; 1 cup long-grain white rice; 2 cups water; 1 leaf bay leaf; 1 1/4 cups white onion; 1 cup green bell pepper; 1 cup red bell pepper; 1 cup tomato purée; 1/4 cup dry white wine; 1 tsp sweet paprika; 1 tbsp fresh hot chili; 1 tsp brown sugar; 1/4 cup fresh cilantro; 1 tbsp butter

An original Cuban-inspired dish featuring shrimp simmered in a lightly spicy criollo sauce of tomato, bell pepper, garlic, and sour orange, served with roasted sweet potato and cumin-scented rice with bay leaf. Flavorful, homey, and balanced.

20 minPrep

40 minCook

60 minTotal

4Servings

Gluten-FreeHigh Protein

Ingredients

Adjust servings

700 g large shrimp, peeled and deveined (crudos)
80 ml sour orange juice (si no se consigue, ver sustituciones)
18 g garlic (chopped)
2 g dried oregano
3 g ground cumin (divided)
8 g salt (divided, or to taste)
1 g black pepper
700 g sweet potato (pelado and diced medium)
45 ml olive oil (divided)
190 g long-grain white rice (enjuagado)
475 ml water (hot)
1 unit bay leaf
180 g white onion (in strips finas, divided)
120 g green bell pepper (in strips)
120 g red bell pepper (in strips)
240 ml tomato purée
60 ml dry white wine
2 g sweet paprika
10 g fresh hot chili (finely chopped, optional)
4 g brown sugar
12 g fresh cilantro (chopped)
14 g butter (for terminar the sauce)

Nutrition facts

per serving

496 kcal

Calories

36 g

Protein

46 g

Carbs

17 g

Fat

5 g

Fiber

41 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

ShellfishDairySulfites

Instructions

1
Preheat the oven to 220 °C / 425 °F. In a bowl, combine the shrimp with the sour orange juice, half of the minced garlic, the oregano, 1/2 teaspoon cumin, 1/2 teaspoon salt, and black pepper. Let marinate for 15 minutes while you prepare the rest.
2
Place the sweet potato on a baking tray. Toss with 1 tablespoon olive oil and 1/4 teaspoon salt. Roast for 25 to 30 minutes at 220 °C / 425 °F, turning halfway through, until golden outside and tender inside.
3
While the sweet potato roasts, make the rice. In a medium saucepan, heat 1/2 tablespoon olive oil over medium heat. Add 1/4 of the sliced onion and cook for 2 minutes. Add the rice, bay leaf, and the remaining 1/2 teaspoon cumin. Cook for 1 minute, stirring. Pour in the hot water and 1/2 teaspoon salt. When it boils, cover, reduce to very low heat, and cook for 15 minutes. Turn off the heat and let rest, covered, for 5 minutes before fluffing.
4
Drain the shrimp, reserving the marinade. Heat 1 tablespoon olive oil in a wide skillet over medium-high heat. Sear the shrimp for 1 minute per side until they just begin to turn opaque. Transfer to a plate so they do not overcook.
5
In the same skillet, add the remaining 1/2 tablespoon olive oil. Add the rest of the onion, the green bell pepper, the red bell pepper, and the remaining garlic. Sauté for 5 to 6 minutes until the vegetables are softened.
6
Add the sweet paprika and the hot chili, if using, and cook for 30 seconds. Pour in the tomato purée, white wine, reserved marinade, and brown sugar. Cook over medium heat for 8 to 10 minutes, stirring occasionally, until the sauce thickens slightly.
7
Return the shrimp to the skillet and add the butter. Cook over low heat for 2 to 3 minutes, gently stirring, until the shrimp are fully cooked and the sauce is glossy. Taste and adjust salt if needed.
8
Serve the cumin rice with the enchilado shrimp on top or alongside. Add the roasted sweet potato and finish with the chopped fresh cilantro.

Chef tips

Do not overcook the shrimp; they should finish just firm to stay juicy. For deeper flavor, marinate them for 30 minutes in the refrigerator.

Substitutions

If you do not have sour orange juice, use 3 tablespoons orange juice plus 1 tablespoon lime or lemon juice. You can replace the sweet potato with pumpkin or boiled cassava. For a dairy-free version, omit the butter and add 1 extra teaspoon olive oil at the end.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Ninja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
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Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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T-fal Ultimate Hard Anodized 12" Non-Stick Pan
Eggs, omelets and stir-fries
- Eggs and omelets that don’t stick
- Comfortable, sturdy handle
- Use wooden or silicone utensils
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