Latin Blackened Shrimp with Cilantro Saffron Potatoes & Cubanelle Salsa

I really love cubanelle peppers. They are NOT hot, making them a perfect for children.


2 medium cubanelle peppers, seeds removed, diced

2 plum tomatoes diced

½ medium red onion diced

1 large handful cilantro diced

1 tsp fresh ground black pepper

2 TBSP olive oil

½ C red wine vinegar

Mix together gently and refrigerate.

Wash potatoes well. I use purple skinned potatoes for this because the color looks wonderful. Any small potatoes will work fine. Cut into halves or thirds for large bite sized pieces. Place in tepid tap water, cover, and bring to a boil.

Cooks tip: adding potatoes to boiling water causes uneven heating. The skins peel off and the outside cooks too quickly leaving starchy sludge in the water. Always heat potatoes and water together.

Cilantro Saffron dressing for potatoes

2 TBSP hot water

1 tsp saffron threads

2 TBSP olive oil

1 TBSP chopped garlic (1 large clove)

1 large handful cilantro rough chopped

Salt and pepper to taste

Steep saffron in hot water for 5 minutes. Add other ingredients. Stir and set aside.

Latin Blackened Shrimp

Peel and devein 1 lb shrimp of your choice.

Dry seasoning blend

1 tsp granulated garlic

1 tsp cumin

1 TBSP paprika

1 TBSP black pepper

½ tsp salt

Mix seasoning together in separate bowl. Heat skillet to medium high with a small drizzle of olive oil. Add shrimp. Toss in skillet and sprinkle over dry seasoning. Toss to coat. Let cook 2 minutes undisturbed.

Drain the potatoes (they should have cooked about 20 minutes to tender). Add potatoes back to pot. Pour over cilantro saffron dressing and turn heat to medium.

Toss shrimp. Allow to cook undisturbed 2 more minutes.

Toss potatoes to coat for 2 minutes. Everything is now fully cooked.

This meal takes about 20-25 minutes depending on your knife skills. It goes great with a sweet chardonnay.

Published in: on August 27, 2009 at 11:02 am  Leave a Comment  
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