• Prep Time
    7 Mins
  • Cook Time
    0 Mins
  • Total Time
    7 Mins
  • The base number of servings for this recipe is 4
    OK

    Jumbo Shrimp in Salsa Criolla with Strawberries

    There are so many different versions of salsa criolla depending on where you are in the world but adding strawberries to this salsa makes it a robust summer dish. The red strawberries, the yellow peppers, and the green rosemary, make a really colorful and gorgeous dish. 


    Ingredients
    For the salsa criolla:
    2
    tablespoons
    canola oil
    3/4
    teaspoon
    chili oil
    1/2
    large spanish onion, thinly sliced
    1 1/2
    teaspoons
    teaspoons kosher salt, plus more to taste
    1/2
    bunch small carrots, peeled and thinly sliced lengthwise
    4
    garlic cloves, sliced
    1/2
    yellow bell peppers, cored, seeded, and thinly sliced
    1/2
    red bell peppers, cored, seeded, and thinly sliced
    1/2
    green bell peppers, cored, seeded, and thinly sliced
    2
    large vine-ripened tomatoes, chopped
    1/2
    teaspoon
    ground cumin
    1/2
    teaspoon
    hot smoked paprika
    1/2
    teaspoon
    sweet smoked paprika
    2
    sprigs
    fresh rosemary
    1/4
    teaspoon
    black pepper, plus more to taste
    For the shrimp:
    2
    tablespoons
    sofrito
    2
    pounds
    jumbo shrimp in their shells, deveined
    1/2
    teaspoon
    achiote paste, crumbled
    1
    cup
    vegetable stock or water
    1
    cup
    large strawberries, hulled and halved
    Directions
    Make the salsa criolla: In a large saucepan, heat 1 tablespoon of the canola oil with half of the chili oil over medium-high heat. Add the onion, season with ½ teaspoon of the salt, and cook, stirring, until it begins to soften, about 5 minutes.
    Add the carrots and cook until they begin to soften, about 5 minutes, then add the garlic and green, red, and yellow bell peppers, and cook until soft, about 5 minutes. Stir in the tomatoes, then sprinkle in the cumin, both paprikas, and rosemary. Reduce the heat to low and simmer until all the vegetables are soft and fragrant, about 10 minutes. Season with the rest of the salt, and the pepper, and set aside.
    Make the shrimp: heat the remaining chili oil in another large sauté pan. Add the sofrito, and cook until heated through, about 1 minute. Add the shrimp, sprinkle with the achiote, and stir to mix thoroughly. Pour in the stock and simmer until the shrimp turn pink and opaque, about 5 minutes, adding the strawberries halfway through. Then put the sautéed vegetables back into the pan with the shrimp, stir gently to combine, and serve.
    Reprinted With Permission From Kyle Books

    The base number of servings for this recipe is 4
    OK

    Categories 

    EasyFish

    Write a Review