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the appetizer:

International Cuisine by The International Culinary Schools at The Art Institutes, presents recipes from around the world, including Sweet Potato Cake Martinique; Camarones Sofrito (Shrimp in Green Sofrito) Dominican Republic; Kulebiaka (Salmon in Pastry) Russia; Borshch Moskovsky (Borscht, or Moscow-Style Beet Soup) Russia; and Grønkaalssuppe (Kale Soup with Poached Egg) Denmark.

Cookbook

 

Camarones Sofrito Shrimp
in Green Sofrito (Dominican Republic)

Camarones Sofrito Shrimp

Serves 4

 
 
 
 

Amount (Measure) Ingredient

  • 2 tablespoons (1 ounce, 30 ml) butter
  • 1 cup (4 ounces, 112 g) onion, 1/4 inch (.6 cm) dice
  • 1 garlic clove, minced
  • 1, or to taste, Scotch bonnet chile, seeded and minced
  • 1/2 cup (2 ounces, 56 g) celery, 1/4 inch (.6 cm) dice
  • 1 cup (6 ounces, 180 ml) tomatoes, peeled, seeded, 1/4 inch (.6 cm) dice
  • To taste salt and pepper
  • 1/2 teaspoon sugar
  • 1 tablespoon (1 ounce, 15 ml) lime juice
  • 1 bay leaf
  • 1 tablespoon parsley, minced
  • 1/2 cup (4 ounces, 120 ml) Green Sofrito (recipe below)
  • 1 pound (448 g) shrimp, 16-20 ct, shelled and deveined

Procedure

1. Heat butter over medium heat, add the onion and garlic, and cook 2 minutes. Add chile and celery, cook 3 minutes, until celery is soft.

2. Add tomatoes, salt, pepper, sugar, lime juice, bay leaf, and parsley; simmer uncovered, until sauce is well blended and slightly reduced, 10 to 15 minutes.

3. In a separate pan heat the sofrito and stir in the shrimp; cook until the shrimp lose their translucency, about 3 minutes.

4. Serve shrimp on top of tomato sauce.

 

Green Sofrito Mix

  • 1 cup (4 ounces, 112 g) onion, 1/2 inch (1.2 cm) dice
  • 1 cup (4 ounces, 112 g) Cubanelle pepper (Italian), 1/2 inch (1.2 cm) dice
  • 1 cup (4 ounces, 112 g) green bell pepper, 1/2 inch (1.2 cm) dice
  • 6 garlic cloves, chopped
  • 1/2 cup (1 ounce, 28 g) fresh cilantro, leaves only
  • 2 tablespoons (1 ounce, 30 ml) water

Using a food processor, blender, or mortar and pestle, process all ingredients into a loose puree paste. Add additional water if necessary.

 
  • from:
    International Cuisine
  • by The International Culinary Schools at The Art Institutes
  • American Express Publishing, 2008
  • $29.95; Hardcover: 288 pages
  • ISBN-10: 0470052406
  • ISBN-13: 978-0470052406
  • Recipe repirnted by permission.

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This page created September 2008

 
 
 
 

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