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    Camarones a la Criolla (Shrimp in Creole Sauce)

    Main Courses, Recipes

    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.

     

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    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
    1. 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.
    2. 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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