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
2tbspextra-virgin olive oil
1medium red bell pepper,thinly sliced
½small red onion,thinly sliced
3large cloves garlic,grated
3tbspsofrito
1teaspoonpaprika
½teaspoondried oregano
¼teaspoonground cumin
128 ounce can crushed tomatoes
4pitted green olives,chopped
2bay leaves
½teaspoonsalt
1cupwater
16ouncesshrimp,peeled and deveined (about 24 shrimp)
½teaspoonground pepper
3cupshot cooked brown rice
1avocado,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.