Shrimp Camaguey
Sofrito — Famous Sofrito Fontanar
2 cloves garlic, peeled and minced
Salt and pepper to taste
1 tablespoon olive oil
1 large onion, peeled and chopped
1 green bell pepper, seeded and chopped
½ cup tomato puree
2 teaspoons white vinegar
1 bay leaf
Shrimp
5 teaspoons olive oil
2 pounds shrimp, shelled and deveined (thawed, if frozen)
1 cup sofrito (above)
1 cup green peas, fresh or frozen
1 jar (4 ounces) whole sweet pimientos, drained, cut into thin (julienne) strips
1 sprig Italian parsley, chopped, plus more for garnish, if desired
1 cup fish stock (see note)
1 tablespoon all-purpose flour
Salt and pepper to taste
Cooked rice or pasta, for serving
Make the sofrito: Using a mortar and pestle, or a wooden spoon against a small bowl, mash and press the garlic with the salt and pepper to make a paste. In a skillet, heat the olive oil. Saute the onion, bell pepper and garlic paste for 5-7 minutes. Add the tomato puree, vinegar and bay leaf. Simmer, covered, over very low heat for 10 minutes more. Remove from heat and remove bay leaf. This yields about 1½ cups. Set aside 1 cup for the shrimp dish, cool the rest and store, covered and refrigerated, for up to several days. Use in rice and beans, soups, stews or other dishes.
Make the shrimp dish: Heat the olive oil in a skillet over medium heat and saute the shrimp for about 5 minutes. Stir in the reserved sofrito and add the green peas, pimientos and parsley.
Add the fish stock, bring to a simmer, and then reduce heat to low. Cook gently for 15 minutes, stirring occasionally. Add the flour toward the end, to thicken the sauce. Make sure you cook for a few minutes, stirring gently, to cook away the “raw flour” taste. Season with salt and pepper.
Serve immediately over rice or pasta. Garnish with more parsley if desired.
Serves four.
Test kitchen note: I have yet to find a store-bought fish stock that I like. If not making my own, I use store-bought clam juice, chicken broth or just plain water.
“The Cuban Kitchen,” by Raquel Rabade Roque (2011 Knopf)