—Not On Website, Cuban
8 10-count shrimp, peeled with tail on
4 slices cooked bacon
4 cups Spanish extra-virgin olive oil
1 cup lemon juice
½ cup garlic, finely chopped
Columbia Seasoning*
4 cups flour
4 eggs, beaten
1 eggplant
2 cups bread crumbs
2 Spanish onions, cut into ¼" slices
4 7-ounce fillets of snapper, boneless
2 green peppers, cut into ¼" slices
6 cups Alicante sauce (see below)
Dry white wine
¼ cup almonds, lightly toasted in the oven
1 lemon, sliced thinly
Alicante Sauce Ingredients
2 tablespoons unsalted butter
¾ cup olive oil
2 onions, chopped
2 stalks celery, chopped
2 carrots, chopped
2 bay leaves
1 teaspoon thyme
½ cup flour
2 cups tomato puree
5 peppercorns
14 cups beef stock
¼ cup parsley, coarsely chopped
½ cup Madeira wine
4 tablespoons heavy cream
1/3 cup white wine
Salt to taste
Wrap shrimp with ½ slice of bacon and secure with a toothpick. Combine 2 cups extra-virgin olive oil, lemon juice, garlic and 2 tablespoons of Columbia Seasoning to create marinade. Marinate shrimp for 2 to 3 hours. Combine flour with 6 tablespoons of Columbia Seasoning and combine well. Beat eggs in a small bowl. Batter shrimp in the following order: seasoned flour, egg and then seasoned flour again. Peel and slice eggplant into 1" slices. Batter eggplant in the following order: seasoned
flour, beaten egg and then bread crumbs. Keep refrigerated until cooking time.
Preheat oven to 550 degrees. Place eight slices of onion on the bottom of a shallow casserole dish. Season fish with Columbia Seasoning and place on top of onions. Lay two slices of green pepper on top of each fillet, and then top with Alicante sauce. Bake in oven for approximately 20 minutes.
While fish is cooking, deep-fry the breaded eggplant and shrimp at 350 degrees in 2 cups of extra-virgin olive oil until golden brown. Remove toothpicks from shrimp. Remove fish from oven when cooked through and splash with white wine and top with toasted almonds. Garnish with shrimp, eggplant and lemon wheels. Serves 4.
Alicante Sauce Preparation
Melt butter and olive oil in sauce pan. Saute onions, celery, carrots, bay leaves and thyme. Add flour and cook mixture over medium heat until flour is lightly brown. Add tomato puree, peppercorns, 8 cups of beef stock and parsley. Cook over low heat, covered for 2 hours. Add rest of the beef stock and Madeira wine. Simmer until reduced by one third. Strain sauce. Add heavy cream and white wine. Season with salt to taste. Makes approximately 5 cups.