A Puerto Rican Shrimp recipe with the use of a simple sofrito and a cooking technique that really amps up the taste. Try this simply, easy recipe tonight!
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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:)
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