Cuban Shrimp
One of the more fun things about travel is the serendipitous happenings while in journey.  While driving along Florida’s Highway 75, in the Everglades, also known as “Alligator Alley, we sidestepped a tad to the town of Chokoloskee.  This little village has a menagerie of little businesses, which cater to the ecotourism, fishing, and everglades crowd.  But, we were looking for lunch.  We had one place in mind, but upon arriving there, the proprietor, told us they had closed up their sandwich shop, and were now sending that part of their business over to the Habana Café, a couple blocks away.  Once we approached, parked, and walked inside, I knew we were in for a special treat. . .The smells from within, told me this was going to be no ordinary lunch.

Habana Café has built a small reputation on its very loved Cuban Sandwiches, on a flattened style roll; but I opted for their Sautéed Cuban Shrimp with rice.  The recipe appears simple, but the flavor (especially of the sauce) was remarkable.

Our waitress gave up the secret of the sauce, and the recipe for the dish is as follows:

 

  • 1 pound of medium large white shrimp – butterfly and devein
  • 1 green bell pepper – sliced
  • 1 red bell pepper – sliced
  • 1 yellow onion - sliced thinly
  • 2 cloves garlic - minced
  • Cherry tomatoes - halved
  • Olive Oil
  • Soy Sauce
  • Old Bay Seasoning
  • And lots of lemon
  • In a medium hot frying pan, put the olive oil, with an equal amount of soy sauce.  Add the Old Bay Seasoning.  Once brought up to heat, add the sliced bell peppers (all colors) sliced onion, garlic and shrimp.  Sauté’ a bit, before adding the tomatoes.  Cook until shrimp are done.

    Serve on a bed of rice.  I noticed that Habana used more natural looking rice.  Not completely white, but not really brown either. 

    I would also recommend serving with a side of black beans.  Together they are wonderful!

    Habana Café is located at 191 Smallwood, Chokoloskee, Florida