Ingredients with Measurements:
- 1 lb. Pojna Enfumegada (smoked pork loin), sliced
- 1 lb. shrimp, peeled and deveined
- 2 large tomatoes, diced
- 1 onion, chopped
- 4 garlic cloves, minced
- 1 red bell pepper, diced
- 1 tsp. smoked paprika
- 1 tsp. dried oregano
- 1/2 tsp. cumin
- 1/4 tsp. cayenne pepper
- 1/4 cup olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large skillet or wok
Step-by-step instructions:
1. Heat olive oil in a large skillet or wok over medium-high heat.
2. Add sliced Pojna Enfumegada and cook until browned and crispy, about 5-7 minutes. Remove from skillet and set aside.
3. In the same skillet, add chopped onion, minced garlic, and diced red bell pepper. Cook until softened, about 3-5 minutes.
4. Add diced tomatoes, smoked paprika, dried oregano, cumin, and cayenne pepper. Stir to combine and cook for another 5 minutes.
5. Add peeled and deveined shrimp to the skillet and cook until pink and cooked through, about 3-5 minutes.
6. Add the cooked Pojna Enfumegada back to the skillet and stir to combine.
7. Season with salt and pepper to taste.
8. Garnish with fresh parsley and serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 20 minutes
5. Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 380
- Fat: 23g
- Carbohydrates: 8g
- Protein: 34g
Substitutions for ingredients:
- Pojna Enfumegada can be substituted with other smoked meats such as bacon or ham.
- Shrimp can be substituted with other seafood such as scallops or mussels.
- Red bell pepper can be substituted with other bell peppers or spicy peppers.
Variations:
- Add diced potatoes or sweet potatoes to the skillet for a heartier meal.
- Use canned diced tomatoes instead of fresh tomatoes for a quicker preparation time.
- Add sliced chorizo or Andouille sausage for extra flavor.
Tips and tricks:
- Make sure to cook the Pojna Enfumegada until crispy for maximum flavor.
- Don't overcook the shrimp, as they can become tough and rubbery.
- Adjust the amount of cayenne pepper to your desired level of spiciness.
Storage instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls or on a large platter for sharing.
Garnishes:
- Fresh parsley or cilantro
Pairings:
- Serve with crusty bread or rice to soak up the flavorful sauce.
Suggested side dishes:
- Grilled vegetables such as zucchini or eggplant
- Simple green salad with a vinaigrette dressing
Troubleshooting advice:
- If the sauce is too thin, let it simmer for a few more minutes to thicken.
- If the shrimp are overcooked, reduce the cooking time or remove them from the skillet earlier.
Food safety advice:
- Make sure to cook the shrimp until pink and cooked through to avoid any foodborne illnesses.
Food history:
- Pojna Enfumegada is a traditional smoked pork loin from the Catalonia region of Spain.
Flavor profiles:
- Smoky, savory, slightly spicy
Serving suggestions:
- Serve as a main dish for dinner or lunch.
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Region: Portuguese