puerto rican stewed shrimp

quick & flavorful

This is one of those recipes where I was at the farmers’ market, like I am every Sunday and I picked up these colossal shrimp at my fave seafood vendor not knowing what I was going to do with them.

As I was in the kitchen, missing my mom and the smell of her kitchen when she cooks, then I was like ooooh I want some stewed shrimp, Puerto Rican style and boom, here it is!

Sooo good & very comforting.

hot saucie side note: I am using seasonings adobo & sazón & sofrito from Loisa. I've mentioned them before and I absolutely love them! They are available online and in Whole Foods, Target and other retailers. I know there’s a lot of discourse online regarding DEI and Target so I hope with these Black & Brown brands still being sold there that we still support & buy, to show these companies we absolutely deserve to be on the shelves.

Ingredients (Serves 2-3)

• 1/2 lb jumbo shrimp, peeled & deveined

• 1/2 yellow onion, finely chopped

• 3 garlic cloves, finely minced

• 1/2 red pepper, finely chopped

• 1/2 green pepper, finely chopped

• 2 heaping tablespoons of Loisa sofrito (see note above)

• 1-2 teaspoons each Loisa adobo & sazón (see note above)

• 1/2 cup cherry tomatoes, halved

• 1 tablespoon tomato paste

• 1 cup chicken stock (start with 1/2 cup & see if you need more)

• 1 tablespoon unsalted butter

• kosher salt & black pepper, to taste

• 1 tablespoon extra virgin olive oil (EVOO)

• garnish: chopped cilantro

• optional sides that would be great: white rice & brussel sprouts

Tools

• chefs knife

• prep mixing bowls

• large sauté skillet with lid

• cutting board

• wooden spoon

Directions

1. Pat shrimp dry & season with salt & set aside.

2. In a sauté skillet on medium heat add EVOO to the pan. Sauté the onions, peppers, garlic & sofrito for 3 minutes, until fragrant and season with salt & pepper.

3. Add the sazón & adobo and stir to combine.

4. Form a little well in the middle and add the tomato paste. Stir to combine and let the paste ‘bloom’ aka the flavors come out & it will turn into a deeper red color.

5. Add the cherry tomatoes & chicken stock and stir to combine.

6. Cover the skillet & let simmer about 15 minutes until the tomatoes are jammy and the sauce has reduced & flavors combined!

7. Add shrimp & cook for two minutes. Be careful because shrimp overcooks super quick and you don’t want rubbery shrimp!

8. To finish off the dish, add the butter, stir to combine. The butter adds extra luxurious-ness in your mouth! Yum! ENJOY!