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Cuban Recipes

On the menu:

Shrimp Adobo with Mango Black Bean Salsa
Yuca con Mojo (Boiled Yuca with Garlic Lime Sauce)

Shrimp Adobo with Mango Black Bean Salsa

Havana meets Key West in this lively recipe, featuring adobo marinated shrimp served with a colorful mango salsa.

Serves 4


1-1/2 pounds jumbo shrimp

for the adobo marinade:

4 cloves garlic, minced
1 teaspoon each cumin, dried oregano, salt, and pepper
3/4 cup fresh lime juice

for the salsa:

2 cups diced ripe mango or papaya
1 cucumber, peeled, seeded, and finely diced
¾ cup cooked, rinsed, drained black beans
¼ cup diced red or yellow bell pepper
¼ cup diced red onion
1/2 to 1 scotch bonnet, seeded and minced (optional)
1/4 cup chopped fresh cilantro
3 to 4 tablespoons fresh lime juice, or to taste
1 tablespoon brown sugar (optional)
a pinch of salt

cooked white rice

Cooking Instructions

  1. Peel and devein the shrimp, leaving the tails intact. Place the garlic and spices in a large bowl and mash to a paste with the back of a wooden spoon. Stir in the lime juice and shrimp and marinate for 30 minutes, stirring once or twice.
  2. Combine the ingredients for the salsa in a mixing bowl and toss to mix. Correct the seasoning, adding salt, lime juice, or sugar to taste. The salsa should be highly seasoned.
  3. Preheat your barbecue grill or broiler to high. Drain the shrimp and skewer on metal or bamboo skewers. Grill the shrimp until cooked, 1 to 2 minutes per side. Serve on plates on rice with the salsa on the side.

Nutrition Facts:

Calories: 344
Fat: 4 grams
Saturated Fat: 1 gram
Sodium: 990 milligrams
Total Carbohydrates: 40 grams
Dietary Fiber: 7 grams
Protein: 42 grams
% calories from fat: 10%
% calories from saturated fat: 3%

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Yuca con Mojo (Boiled Yuca with Garlic Lime Sauce)

This is Cuban comfort food — the island version of boiled potatoes. Yuca is a starchy root vegetable with a mild, buttery flavor. Look for it at Hispanic markets and most supermarkets. (If unavailable, you could make the dish with potatoes.) Mojo (pronounced "MO ho") is a sort of vinaigrette flavored with garlic, cumin, and sour orange juice or lime juice. To reduce the fat in the traditional recipe, I've replaced some of the olive oil with chicken or vegetable stock.

Serves 4


2 pounds yuca
1 small white onion, thinly sliced
3 tablespoons chopped fresh flatleaf parsley

for the mojo:

1-1/2 tablespoons extra-virgin olive oil
4 cloves garlic, minced
1/3 cup fresh lime juice or sour orange juice
1/3 cup chicken or vegetable stock
salt and freshly ground black pepper

Cooking Instructions:

  1. Cut the yuca crosswise into 2 inch pieces and peel with a knife. (Stand the pieces on end and cut off the peel with downward strokes of the knife.) Cut any large pieces lengthwise in half or quarters, so that all pieces are the same size.
  2. Bring 2 quarts lightly salted water to a boil in a large pot. Add the yuca and cook for 10 minutes. Add 1 cup cold water. Return the yuca to a boil and cook for 5 minutes. Add another cup of cold water, return to a boil, and cook for 5 minutes, or until the yuca is very soft. (The additions of cold water help tenderize the yuca.)
  3. Meanwhile, prepare the mojo. Heat the oil in a small saucepan over medium heat. Add the garlic and fry until just beginning to brown, 1 minute. (Do not let the garlic burn, or the mojo will be bitter.) Add the lime juice, stock, salt, and pepper and boil for 2 minutes, or until the sauce is richly flavored. Add salt to taste.
  4. Drain the yuca and scrape out any fibers with a fork. Arrange the yuca on a platter and arrange the onion rings on top.
  5. Pour the hot mojo over the onions and yuca. Sprinkle with parsley and
    serve at once.

Nutrition Facts:

Calories: 435
Fat: 6 grams
Saturated Fat: 1 gram
Sodium: 91 milligrams
Total Carbohydrates: 93 grams
Dietary Fiber: 5 grams
Protein: 4 grams
% calories from fat: 12%
% calories from saturated fat: 2%

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