Puerto Rican Shrimp in Red Sauce

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Puerto Rican Shrimp in Red Sauce

Over the holidays I have taken to eating both brunch and dinner which gives me a little more energy to be more social. This is a fast moving recipe which if done in a frying pan on the stove would only take 30-45 minutes. This recipe can be easily expanded and served as a treat for children who always love the most expensive foods like shrimp. Another can of sauce, the full package of Sazon and a larger portion of rice would make the little shrimp lovers happy.

The recipe is similar to a Goya Recipe for Shrimp in Chipotle Sauce. While our island is addicted to Goya products we generally don’t cook with Chipotle peppers. As my friend Chino would prepare this meal, he would have used green bell peppers or Puerto Rican Sweet Peppers and Scotch Bonnet hot pepper.

A quarter teaspoon of dried red pepper is a reasonable substitute for the thin slice of scotch bonnet but watch out when combining the sweet peppers and the hot pepper. It seems that when cooking the two varieties together, the sweet pepper adsorbs and amplifies the hot pepper taste and makes for a very spicy meal. If you are not familiar with this style of cooking serve the crushed red pepper at the table and let each person add their own as they see fit.

One other modification Chino would have approved of is that just after I started to saute the onions, garlic, peppers and spices, I got called out to do an unexpected errand. I didn’t want the mixture to dry out and I had started Brunch late so I could not stop cooking and still finish eating before an afternoon appointment. My solution was to add an ounce or two of white wine and cook covered for the hour I was gone. This worked out perfect although the addition of wine or rum are not traditional except maybe with Chino who added them to everything he cooked.

Ingredients:

2 T. olive oil

1 onion chopped

2 T minced garlic or 6 cloves minced

1 thin slice of scotch bonnet pepper

1 bell pepper cut into strips

1-2 oz white wine

½ packet Goya Sazon with Coriander and Annato

1 tsp Adobo seasoning

8 oz can of Goya Spanish style Tomato sauce.

5 oz cooked shrimp rinsed with lime juice for a couple of minutes

Directions:

  1. Saute the olive oil, onion, garlic, bell pepper, hot pepper wine and spices for 30 minutes to 1 hour.

    Sauteed spices and aromatics

  2. Add the tomato sauce to the pot. Cook for ½ hour.
  3. Rinse the shrimp in lime juice for about 5 minutes. (I used frozen, cooked, cleaned and deveined shrimp after it had defrosted.)
  4. Add to pot and heat for 15 minutes more.
  5. Serve with white rice.

Optional spices include fresh parsley sauteed with the onions and ¼ tsp oregano which I did not use this time.

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One Response to “Puerto Rican Shrimp in Red Sauce”

  1. Poppa John Says:

    I was surprised that this got [picked up by foodpress because the flower was out of focus and I couldn’t correct it.

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