Recipe Courtesy of Chef Ani Mezerhane
I love a one pot recipe. Makes cooking and the cleaning so much easier. This recipe will take you up to 40 minutes tops, and if you make the sofrito ahead of time, it will take you not even 20 minutes. Great for a weekday when you are short on time. The best part is, it’s delicious and in my opinion so comforting. Enjoy!
- 1 cubanelle pepper, finely chopped
- 1 red pepper, finely chopped
- 2 white onions, finely chopped
- 26 oz crushed tomatoes
- 1/2 cup Parsley, finely chopped
- 1.25 – 1.5 pounds, large shrimp, peeled, devained with tails on
- 2 tablespoons of garlic, finely chopped
- 1/4 cup extra Virgin olive oil
- 1 – 2 teaspoons salt
- Pepper to taste
- Pinch of red pepper flakes
- 1 packet of Sazón con achiote
- 1 teaspoon of creole seasoning
- 1 tablespoon of Worcestershire sauce
- A few threads of saffron, bloomed in 1 cup of seafood stock
- 1/2 cup parsley, finely chopped
- 1/2 cup of brandy, I like Cardenal Mendoza
In a large sauce pan, add onions, peppers, red pepper flakes, Sazon, salt and pepper. Sauté for 8 minutes until soft. Add garlic and cook but don’t let it burn.
Once softened, pour in tomato sauce, 2 tablespoons of Worcestershire, cardenal Mendoza brandy and saffron with water. Cook for 5 minutes on high so that it begins to boil.
Dry the shrimp. Sprinkle creole seasoning, salt and pepper on the shrimp. Sauté for 3-6 minutes in the sofrito or until they are bright pink and curled up. Mix each shrimp to assure both sides are cooking.
Add parsley and serve.