Monday, November 2, 2015

Shrimp & Sofrito

An easy, low-calorie, fresh and filling recipe for winter!

3 red bell peppers
1 green bell pepper
1 poblano pepper
1 white onion
4 cloves garlic
1 pound tomatoes, any kind, fresh or frozen
1/2 a jalapeño
Dried chiles, optional
One lime, divided in half
3/4 pound fresh or frozen shrimp

Blend all ingredients up to jalapeños in a food processor.

In a large pot, drizzle a small amount of olive oil over high heat. Add the sofrito blend and sauté, until sauce reduces. Add chiles if desired for more heat. Season with salt.

When sauce has reduced to desired consistency, turn down the heat and add the shrimp. Cook until shrimp is just cooked/thawed. Squeeze in half the lime juice.

Garnish with chopped bell pepper, jalapeño, the remaining lime, and enjoy!

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