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.
Amount (Measure) Ingredient
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.
Using a food processor, blender, or mortar and pestle, process all ingredients into a loose puree paste. Add additional water if necessary.
This page created September 2008
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