A Puerto Rican Shrimp recipe.
To be honest, the only Puerto Rican food I have ever tried is the rice, which is my new favorite rice to make AND eat. I am super excited to try Puerto Rican recipes and push my culinary skills a bit. Besides shopping in new markets and filling the kitchen with spicy aromas, I really enjoy learning new-to-me regional cuisines. I’m amazed at how some of the condiments and marinades have been hidden from my hamburger and fries former self for so long. Who’s keeping these culinary secrets? Is it a conspiracy? Where have I been? I am here to help you out of your culinary rut and Puerto Rican shrimp fits the bill.
These shrimp are really quick and easy without any special equipment or techniques. I made these deveined, with shells on. By cooking shrimp with the shells on, the flavor is intensified. This does make for messy eating though so if it’s date night, prepare without the shells, fair warning…
If you read my post about Simple Sofrito you will recognize the ingredients in this recipe. This marinade is a simple sofrito with added Sazón and tomato paste. Serve this with Puerto Rican Rice aka Arroz con Gandules:)
- 2 lb large shrimp, de-veined with shell on
- 7 cloves garlic, peeled
- 1 white onion, peeled and roughly chopped
- 1 red bell pepper, seeded and roughly chopped
- 1 bunch cilantro
- 3 Tbs tomato paste
- 1 small packet of Sazon
- *You can find Sazon in the ethnic aisle of most supermarkets. I used the version with cumin. You can either broil, sautee or BBQ the shrimp until just cooked through.
- Rinse shrimp and pat dry with paper towels, place in large bowl.
- Add to food processor garlic, onion, bell pepper, cilantro, tomato paste and Sazon.
- Pulse until all vegetables are chopped into small pieces.
- Pour marinade ingredients over shrimp and mix thoroughly.
- Let shrimp marinate in fridge at least 30 minutes or overnight.
- Preheat broiler in oven.
- Line cookie sheet or roasting pan with aluminum foil and place racks in sheet/pan.
- Place shrimp on racks and broil under heat about 6 inches under burner 3 min then turnover and broil 3 minutes more or until just cooked through (shrimp will appear opaque). Don't overcook, they will become rubbery and not as juicy.
- Serve with Puerto Rican Rice.