Tag Archives: Cuban cuisine

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Prepping for Shrimp in Garlic Sauce with Bell Peppers

Prepping for Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers

Shrimp in Garlic Sauce with Bell Peppers


We occasionally eat at a classic, go-to Cuban restaurant called Las Vegas Cuban Cuisine . They make a delicious Shrimp in Garlic Sauce with Bell Peppers.  I love it so much that I decided to recreate it, and the result is amazing. I am excited to share my version with all of you.

Serves: 4-6 Degree of difficulty: Easy
Prepping time: 15 minutes
Cooking time: 13-15 minutes


  • 1/2 cup olive oil + more to drizzle
  • 1 medium onion, sliced
  • 3 bell peppers, green, red and yellow, cut in julienne
  • 3/4 cup garlic, chopped
  • Sprinkles of smoked paprika
  • Salt to taste
  • pepper flakes, optional
  • 1.1/2 cup dry white wine
  • 1.1/2 lb. extra-large shrimp, peeled and deveined


1) In an extra-large pan, over medium-high heat, heat up olive oil, sauté onions and peppers for about 7-9 minutes. Add garlic, paprika,  salt, pepper flakes. Cook and stir for 1-2 minutes. Deglaze with wine. Let it reduce, 1 minute.

2)  Add shrimp,  let is simmer for 3-5 minutes, or until  shrimp is no longer translucent. Do not overcook them, as they will get chewy.

Shrimp in Garlic Sauce, using yellow peppers


I usually serve the shrimp over white rice like they do it at the restaurant. You certainly can use brown rice, or another grain of your choice. Drizzle with olive oil.

Wine pairing suggestions: Either use the same wine you used to cook, (make sure it’s drinkable) or a nice chilled white Rioja.

Buen Provecho!  (Bon Appetit!)

Happy Cooking from My Kitchen to Yours,

Gina Martino Zarcadoolas, aka Foodiewinelover
Culinary Personality, Food & Wine Blogger
Author of the cookbook: Cuisines, Corkscrews & Cultures
Level-2 Certified world-renowned – “WSET: Wine, Spirit, Education, Trust”
Level-2 Certified Sommelier
Winner of 2019 “Salice Salentino USA Bloggers” Award
Exclusive photos by Gina Martino Zarcadoolas
All rights reserved.


Pork Loin Chops Cuban-Style

Pork Chops Cuban Style

Mise en place


Sour oranges

Sour oranges


Sour Orange

The inside view of a sour orange


Cuban Mortar and Pestle


PorkChopsSpaghettiShrimpFoodie 003

Pork Chops in the marinade


Pork Chops

Browning the pork chops


Adding the marinade to the pork chops


The bottom of the pan should have a nice caramelization when it’s done


Avocado salad

Avocado salad


Celia Cruz, The Queen of Salsa – click on photo to read her bio


I feel blessed to live in beautiful South Florida. The weather is glorious, but what makes it exciting,  is the multi-cultural population, with a large Cuban influence. Cuba is known for its delicious cuisine, and pork is a big part of their tradition.  I want to share with you my Pork Loin Chops Cuban Style. I make it with a Cuban signature marinade, using sour orange, which can be found in most grocery stores. It is known as the Mojo sauce.  Equal parts of regular orange, and lime juice can be used, if you cannot find the sour orange in your area. You can also buy it in a bottle, labeled Mojo sauce, but it’s not as good as homemade.

Servings: 4   Degree of difficulty: Easy


  • 4 Pork loin chops (thick cut with bone)
  • 1 sour orange, juiced, + a little more if needed
  • 1/4 cup olive oil, plus 1 tbsp. for pan frying
  •  6 garlic cloves, smashed using mortar, or broad side of knife
  • 1 medium onion, diced
  • Salt and freshly ground pepper to taste
  • 1 tsp. oregano
  • 1 tsp. red wine vinegar


1) In a large bowl, season pork liberally with salt and pepper on both sides, then add the remaining ingredients.  Mix well, and let it marinate for a minimum of 30 minutes to infuse all the flavors.  The longer it marinates, the more intense the flavors will be. When you are ready to cook, remove pork chops from marinade, shake them a little to remove some onions,  but some will stick to the pork chops. That’s what you want! You will be pan-frying them on high heat and they will create a nice caramelization. Save the marinade and the rest of the onions.

2) Over medium-high heat, in a large heavy-duty skillet (with a lid), heat up 1 tbsp. olive oil, brown the pork chops, 2-3 minutes on each side until they obtain a golden brown color. Next, add the marinade to  deglaze.  Cover, reduce the heat to medium-low, and simmer for about 10 – 12 minutes, or until the pork is cooked through. Do not over cook the pork, as it will get tough. Serve them with arroz y frijoles,  (rice and beans.)  I also made a nice avocado salad as an accompaniment to this fabulous meal.

This dish calls for a nice chilled beer, if you don’t drink beer, a nice white wine of your choice will do.

Traditionally,  Cubans enjoy a roasted pig on Christmas Eve, called Noche Buena. They gather with loved ones to  have a good time, and are passionate about dancing to the rhythm of salsa. Celia Cruz  was the queen of Cuban music and entertained us for decades.

If you are into cigars, you already know that Cubans make by far the best ones. They are also known for their coffee, called cafecito, (Cuban espresso) which is similar to an Italian espresso, with the addition of sugar while it is brewing.  There are a varieties of ways in which they enjoy their coffee, and it is part of their daily social activities.

Most of all, I love all my Cuban friends, because they know how to live the good life.  I hope you have enjoyed this blogpost, and will attempt to make this awesome dish in your kitchen.

Happy Cooking from My Kitchen To Yours! Salud! Cheers!






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