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.

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Camarones Sofrito Shrimp
in Green Sofrito (Dominican Republic)

Camarones Sofrito Shrimp

Serves 4

 
 
 
 

Amount (Measure) Ingredient

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

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

 

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This page created September 2008