Cuban Summer Fiesta Food

CUBAN SUMMER FIESTA!

Cuban Summer Fiesta! image

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!

Provided by Aprie Allen @aprie

Number Of Ingredients 23

Ingredients

1 cup(s) white rice
1 1/3 cup(s) boiling water
1 1/2 pound(s) shrimp, peeled and deveined
1 1/2 teaspoon(s) dill weed
1/2 teaspoon(s) minced garlic
1/2 teaspoon(s) coarse ground pepper
1/4 teaspoon(s) thyme, leaves
1 package(s) sazon goya (con azafran)
1 medium onions, small white
1 medium green bell pepper
2 tablespoon(s) olive oil, extra virgin each for rice & shrimp
2 tablespoon(s) butter, melted each for rice & shrimp
3 1/2 pound(s) flounder filets
2 pinch(es) lawry's seasoning salt
2 pinch(es) black pepper
1 pinch(es) cayenne pepper
2 3/4 cup(s) canola oil
1 box(es) mccormick fish fry seafood fry mix
1 jar(s) mango chutney (ready made)
OPTIONAL
- fresh mint
- fresh strawberries
- cucumber

Steps:

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.
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.
mint strawberry and cucumber slices: Just slice cucumbers into wedges and strawberries as well and sprinkle powdered sugar and mint.
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.

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