Shrimp Sofrito

4 tbsp olive oil
4 tbsp unsalted butter
2 cloves garlic, minced
1 lb 26-30 shrimp, peeled and deveined
1 medium red onion, cut into wedges, about 1/4 inch wide
1/2 red bell pepper, green bell pepper, orange bell pepper (each), seeded and cut into 1/2″ wide strips
14 ounces tomatoes (chopped, seeded and juiced) (one large beefsteak tomato, or two smaller tomatoes, as long as not hothouse)
Pinch cayenne pepper
1/2 tsp paprika
1/2 cup Pecorino Romano cheese, freshly grated
Sea salt and freshly ground black pepper
2 tbsp fresh cilantro leaves, finely chopped
Cooked brown rice

Heat the oil and butter in frying pan until foamy. Add garlic and cook for 1 minute. Add shrimp and sauté over a medium-high heat for about 2 to 3 minutes, just until they turn pink. Remove and keep warm in a covered bowl. Next, add onion and peppers to the pan and cook on low heat for 10-15 minutes, until just softened but not mushy.

Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes (tomatoes will begin to break down and blend into a sauce). Add the shrimp back to the pan and stir to combine, adding Pecorino Romano and cook for one additional minute. Add salt, pepper, and cilantro, stir to incorporate, and serve with a side of brown rice.

Serves: 4.