Channel the flavors of Puerto Rican cooking by simmering shrimp in a rich tomato sauce laced with cumin, oregano, sofrito and garlic. Known as salsa criolla, this sauce comes together easily and can be used to cook a variety of meats and seafood.
Camarones a la Criolla (Shrimp in Creole Sauce)
Total Time
30 mins
Channel the flavors of Puerto Rican cooking by simmering shrimp in a rich tomato sauce laced with cumin, oregano, sofrito and garlic. Known as salsa criolla, this sauce comes together easily and can be used to cook a variety of meats and seafood.
Course:
Main Course
Servings: 4
Ingredients
- 2 tbsp extra-virgin olive oil
- 1 medium red bell pepper, thinly sliced
- ½ small red onion, thinly sliced
- 3 large cloves garlic, grated
- 3 tbsp sofrito
- 1 teaspoon paprika
- ½ teaspoon dried oregano
- ¼ teaspoon ground cumin
- 1 28 ounce can crushed tomatoes
- 4 pitted green olives, chopped
- 2 bay leaves
- ½ teaspoon salt
- 1 cup water
- 16 ounces shrimp, peeled and deveined (about 24 shrimp)
- ½ teaspoon ground pepper
- 3 cups hot cooked brown rice
- 1 avocado, sliced
Instructions
-
Heat oil in a large skillet over medium heat. Add bell pepper and onion; cook, stirring, until beginning to soften, 1 to 2 minutes. Add garlic, sofrito, paprika, oregano and cumin; cook, stirring, for 1 minute. Add tomatoes, olives, bay leaves and salt. Slowly mix in water; cover and simmer, stirring occasionally, for 10 minutes. Add shrimp; simmer, uncovered and stirring occasionally, until the shrimp are opaque, 3 to 5 minutes.
-
Remove and discard bay leaves. Stir in pepper. Divide rice among 4 bowls and top with the shrimp mixture and avocado.
You can find more details for this recipe at eatingwell.com: Camarones a la Criolla (Shrimp in Creole Sauce)
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