2 tsp extra-virgin olive oil
6 Tbsp sofrito
1 lb. shrimp, peeled
2 Tbsp lemon juice
1/8 tsp crushed red pepper
1 pinch of saffron
1/4 C cilantro
Heat oil to medium in non-stick skillet. Cook sofrito in oil for 5 minutes. Saute shrimp for 5 minutes. Stir in remaining ingredients; simmer 5 minutes, stirring occasionally. Serve over white rice with tostones.
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“This is my invariable advice to people: Learn how to cook- try new recipes, learn from your mistakes, be fearless, and above all have fun!” ― Julia Child, My Life in France
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