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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.