All Posts By: NANCY DeLUCIA REAL

About a month ago, I was introduced to this exquisite shrimp dish in Miramar, a lush suburb of Havana, Cuba. The recipe is known by a few names – Shrimp Creole, Shrimp Enchilados and Shrimp a la Cubana. It consists of fresh, wild-caught shrimp, tomatoes, bell pepper, white wine and some other wonderful ingredients. While most recipes utilize canned tomatoes and ketchup, I prefer fresh, organic tomatoes and a little sugar.

Back in Havana, accompanied by my husband and friends at a “paladar particular” or privately-owned restaurant in Miramar, the entire experience was as delicious as the shrimp.

Prep time: 50 to 55 minutes
Serves: 4 to 6

Ingredients:
6 to 8 medium vine-ripened tomatoes (organic, if possible)
1 red bell pepper, halved (seeds and stem discarded)
1 medium white or brown onion
2 cloves garlic, peeled and whole
1/3 cup extra virgin olive oil
1/3 cup dry white wine or dry Sherry
1 tablespoon brown sugar
2 bay leaves
Dash ground cumin (less than 1/8 teaspoon)
1 teaspoon salt
Dash ground black pepper
*1 to 1-1/2 pounds large shrimp, deveined and shells discarded
[*Use 1 pound for 4 people; 1-1/2 pounds for 6 people]

1. Place tomatoes and bell pepper pieces in a 6-quart saucepot and cover with cold water.

2. Cover, bring to a boil and cook for 5 minutes.

3. Drain the tomatoes and bell pepper pieces; cover them with cold water and set aside 5 minutes (they will cool quickly for easy handling).

4. After 5 minutes, peel the tomatoes, discarding skins and green stems.

5. Place tomatoes and bell pepper pieces in a blender.

6. Purée and strain the tomato mixture into a large glass or porcelain bowl; set aside.

7. Meanwhile, in a food processor, finely chop together the onion and garlic; set aside.

8. In a 12-inch skillet, heat the oil. Stir the onion and garlic mixture into the oil and sauté on medium heat about 2 to 3 minutes or until onion is translucent.

9. Stir the puréed tomatoes, wine or Sherry, sugar, bay leaves, cumin, salt and black pepper into the sautéed onion mixture. Simmer on low heat, stirring occasionally, about 6 to 8 minutes.

10. In the meantime, rinse the shrimp under cold water and drain.

11. Add the shrimp to the simmering sauce and cook on medium-low about 6 to 7 minutes or until shrimp is white and opaque.

12. After 6 minutes of cooking, taste a shrimp – it should be crunchy but not tough or overcooked.

Serve immediately, accompanied by steamed white rice or Cuban Black Beans & Rice, previously published on this blog.

Wine pairing suggestion: Chilled Pinot Grigio or Chardonnay.

Text & Photograph © 2011 Nancy DeLucia Real

The Spanish name for this rice dish is “Moros y Cristianos” – Moors and Christians. The black beans represent the “Moors” and the rice refers to “Christians”. The dish’s name may be inspired by early Cuban settlers’ referral to the Islamic conquest of Spain in both the 8th and 15th centuries. Another version of this dish (rooted in the African Haitian culture and later brought to Cuba) is known as “Congri”, wherein “congo” is the black bean and “riz” is the rice.

Whatever the origin or the name, the light infusion of onion, cumin and oregano elevate this rice dish to that of a refined delicacy. I’ll also share this – once my Cuban friend, Maria Elena, explained the process for making this seemingly difficult dish, it suddenly became quite simple to me.

Active prep time: 35 to 40 (for the beans); 15 to 20 minutes for the rice
Inactive prep time: Overnight soaking (for the beans)
Serves: 4 to 6

Ingredients:
1 cup dry, uncooked black beans
6 cups cold water
2 whole bay leaves
½ medium white or brown onion
1 clove garlic, whole
¼ green bell pepper
4 tablespoons extra virgin olive oil
1 cup long grain, uncooked rice
¼ teaspoon dried, crushed oregano
1/8 teaspoon ground cumin
1 to 1½ teaspoon salt

1. Rinse the beans in cold water and drain. Place beans in a 4-quart glass or porcelain bowl with 6 cups cold water. Cover and soak on a countertop or table overnight.

2. In a 6-quart saucepot, combine the soaked beans (including soaking water) with the bay leaves.

3. Bring to a boil and cook, semi-covered, on low heat 35 to 38 minutes or until beans are tender but not broken or mashed (the beans should simmer or boil gently).

4. Drain the beans and set them aside in a bowl. Reserve 2 to 2½ cups of the cooking liquid in a small bowl. Add enough cold water to measure 3 cups liquid altogether. Set aside.

5. In a food processor, finely mince the onion, garlic and ¼ of the bell pepper; set mixture aside.

6. In a 12-inch, nonstick skillet heat the oil. Stir in the onion mixture and sauté 2 to 3 minutes or until onion mixture is translucent.

7. Add the beans, rice, 2½ cups liquid, oregano, cumin and the lesser amount of salt. Stir once.

8. Cover and cook on low heat (without stirring) for 15 to 20 minutes.

9. After 15 minutes taste the bean and rice mixture. If rice is not fully cooked, sprinkle ¼ cup of the liquid over rice mixture, cover and cook an additional 5 minutes. Taste and adjust salt level, if necessary.

10. Serve alongside any meat, fish or poultry dish or as part of a vegetarian meal.

Wine pairing suggestion: Chilled Pinot Grigio, Chardonnay or Trebbiano (whites).

Text & Photograph © Nancy DeLucia Real 2011

Recently, Anthony Bourdain of the Travel Channel’s “No Reservations Required” ®™ ventured off to Cuba. It all looked so enticing that I imagined myself there, too.

A first stop would definitely be Varadero Beach, located southeast of Havana, Cuba. Not expecting to find such a vast paradise on a small Caribbean island, there are no words to describe the ocean and the tropics.

I would go to Cuba primarily for humanitarian purposes (in order bring clothes and toiletries to people in need). The streets and great people of Havana would greet me with warmth (a steady 92 degrees every summer day) and a welcoming smile. My passion for history would transport me back to the 19th century. Enveloped by the intriguing Spanish architecture, I would wonder, “What cultural treasure will I uncover inside that building or around that corner?”

To begin with, I could find myself underneath a portico or loggia, seated at a cafe-bar flanked by a cathedral and the main plaza. Cuba has a history of great coffee made with the finest beans (in decades past, it was home to large coffee and sugar plantations).

Eventually, I’d find the Museum of Cuban Art (Museo de Bellas Artes), where my coffee habit leads me straight to this object. From afar, I’d ask myself, “Is that work of art made of …

… Italian/Spanish coffeepots? Well, I’ll be darned – it sure is!”

By now, I’m working up an appetite and am desperate to find some typical Cuban fare:

Do I feel like Shrimp with Salsa Cubana (also known as Camarones Enchilados) or

Roasted Lamb with Rice & Black Beans?

In this Garden of Eden, some of the best food items would be sweet fruit such as these ripe guavas.

Of course, I’d feast my eyes and my palate on a fabulous Cuban dessert such as this delicious coconut tart.

It would take only one sip of the best mojito in the world to extinguish all dieting thoughts forever. Only in Cuba, these rum coolers are made with freshly squeezed sugar cane juice and … Hey, that glass is … is about to slide off …. Wait, is this refreshing, minty mojito and everything else here just a fantasy?

Text & Photographs © 2011 Nancy DeLucia Real

Upon arriving at a Varadero Beach resort (Cuba) in June, I realized I had entered paradise. The pristine white sands against the turquoise ocean looked surreal. To add to this dreamy state were the tropical Caribbean trees and fruits.

Truly vine-ripened in the sun, an array of sweet, luscious fruit is served at all hotel buffets. As I enjoyed pineapple for breakfast, lunch and dinner, I became inspired to create a refreshing dessert. I accented the pineapple with a favorite spice of mine, grilled it and served it with sherbet. The recipe is lots of fun for summer entertaining.

Prep time: 15 minutes
Serves: 4

Ingredients:
One whole, fresh pineapple
Brown sugar, for sprinkling
Ground cinnamon, for sprinkling
1½ pints sherbet (various flavors)

1. Working on a cutting board, cut off and discard pineapple stem with leaves as well as the bottom tip.

2. Holding the pineapple vertically, cut it into fourths.

3. Slice off and discard the ½-inch thick inner core from each fourth.

4. Insert a sharp, pointed knife between the pineapple skin and flesh.

5. Cut away the flesh from the skin in one piece (for all fourths).

6. Refrigerate two of the fourths in a covered bowl for future use (the extra pineapple can be eaten as a snack).

7. Working with two of the fourths (half of the pineapple), cut each fourth, crosswise, into 8 slices (a total of 16 slices). Set the slices on an aluminum-foil lined baking sheet.

8. Sprinkle the pineapple slices lightly with brown sugar and cinnamon.

9. Place the sheet with the pineapple on an oven rack set six inches away from oven’s overhead broiler grill.

10. Broil/grill the pineapple for 5 minutes or until brown sugar begins to bubble.

11. Cool completely (this step can be prepared early in the day).

To serve, place two scoops sherbet onto four individual dessert plates. Decorate the sides of each plate of sherbet with four slices of pineapple.

Text & Photographs ©2011 Nancy DeLucia Real

On any given afternoon, I’ll do anything to avoid going to the supermarket. To avoid rush hour traffic, I’ll create a quick meal with whatever I find in my refrigerator. In one such instance, all I had were a few carrots, a mango and a piece of fresh ginger. These ingredients were enough to surprise my family with a sweet, tangy soup. But when I finally got to the dinner table, the soup had already cooled down. What a great mishap! I realized that the tropical flavors make this soup exquisite whether it’s served hot or lukewarm. Serve my carrot mango soup – a perfect light meal or first course for a summer lunch or dinner!

Active prep time: 20 to 25 minutes
Inactive prep time: 30 to 35 minutes
Serves: 4 to 6

Ingredients:
6 large carrots, peeled and cut into 1-inch pieces (to measure 4 cups)
1 cup diced mango (peel first)
1 teaspoon freshly grated ginger
1 clove garlic, peeled
1 tablespoon finely chopped brown onion
3 to 3½ cups cold water
1 teaspoon salt
Freshly ground black pepper, to taste

1. In a 6-quart saucepot, combine carrots, mango, ginger, garlic, onion, 3 cups of the water and salt.

2. Bring to a boil and cook on high heat, uncovered, 6 to 7 minutes, or until carrot is tender when pierced with a fork.

3. Transfer pot to a cold burner and set aside, uncovered, to cool, 30 to 35 minutes.

4. Purée the cooled soup in blender, in batches, transferring each puréed batch to a large glass or porcelain bowl.

5. Return puréed soup to saucepot and bring to a boil.

6. Stir and add a little more water, until you reach the desired consistency.

7. Add black pepper and taste. Adjust seasonings, if necessary.

Serve hot, garnished with sour cream and a sprig of parsley.

Text & Photograph ©2011 Nancy DeLucia Real