Jumbo Shrimp with Tomato Fricassee and Strawberries

Recipe courtesy of Kelis
Show: Saucy & Sweet Episode: Saucy & Sweet
TOTAL TIME: 1 hr 20 min
Prep: 50 min
Inactive Prep: --
Cook: 30 min
 
YIELD: 8 servings
LEVEL: Easy

ingredients

SOFRITO:
    JUMBO SHRIMP WITH TOMATO FRICASSEE AND STRAWBERRIES:
    • 1 teaspoon ground cumin
    • 1 teaspoon hot paprika
    • 1 teaspoon smoked paprika
    • 3 sprigs rosemary
    • Pepper
    • 4 pounds jumbo shrimp, unpeeled but deveined
    • 1 teaspoon achiote molido
    • Reserved cooking liquid from plantains or vegetable stock or water
    • 2 cups large strawberries, hulled and halved
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    Directions

    For the sofrito: Combine the onion, Anaheim chile, bell pepper, jalapeno, cilantro, vinegar and some salt and pepper in a blender or food processor and blend.

    For the shrimp and sauce: Pour in half of the chile oil in a large saucepan and heat over a medium-high flame. Add the onions, sprinkle with salt, and sweat them. Add the carrots and cook until they begin to soften. Add the garlic and bell peppers, and cook until softened. Add the tomatoes. Then add the cumin, smoked paprika, hot paprika and rosemary. Simmer on low heat until all the veggies are soft and fragrant, 10 to 15 minutes. Add salt and pepper to taste.

    Meanwhile in another pan, heat the remaining chile oil. Add 2 tablespoons of the sofrito to the pan to heat through. Add the shrimp and sprinkle with the achiote, mixing thoroughly. Cover and simmer until the shrimp turn pink and opaque, 8 minutes. Once cooked, transfer the shrimp and the remaining liquid to the veggies. The sauce should be thick, but not sticky. If the sauce is too thick, it can be thinned with some plantain water. Add the strawberries and cook an additional 5 minutes before serving.

    Notes

    Kelis utilizes the cooking water from her Plantain Mash recipe to thin out the sauce, but you can substitute with vegetable stock or water.

    The sofrito can be made ahead of time and kept frozen or refrigerated.

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    5

    Newest Ratings and Reviews

    Read all 2 reviews

    • on July 01, 2014

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      I quartered this recipe and still ended up with a huge amount of food. This is the cheaper filler dish that helps stretch the more expensive dish (the jerk ribs) but can be a meal in itself. can't say I have the palate to taste all the flavors ( I think the smoked paprika covered up too much, and the achiote molido could easily be left out) but the strawberries were a revelation and make this the dish to serve to the sophisticated foodie in your life. Don't bother if there are kids at the table, but for adult night definitely.

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    • on March 12, 2014

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      I tried this recipe I found it to be awesome. The flavour was great! I never had plantain mash before. I like when the plantain are not to yellow because it makes the mash sweeter. However, I will be trying this recipe again. I can't wait to trying another one of Kelis's recipes.

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