{"id":354,"date":"2010-03-29T10:12:58","date_gmt":"2010-03-29T15:12:58","guid":{"rendered":"https:\/\/thewannabegourmet.com\/?p=354"},"modified":"2023-12-07T14:02:39","modified_gmt":"2023-12-07T19:02:39","slug":"shrimp-with-sofrito-and-manchego","status":"publish","type":"post","link":"https:\/\/thewannabegourmet.com\/?p=354","title":{"rendered":"Shrimp with Sofrito and Manchego"},"content":{"rendered":"
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Shrimp with Sofrito, Peppers and Manchego<\/strong><\/p>\n

1\/4 cup olive oil
\n4 Tbsp unsalted butter
\n2 garlic cloves, minced
\n20-24 large shrimp, peeled and deveined
\n1 red onion, cut into wedges, about 1\/4 inch wide
\n2 sweet red peppers, seeded and cut into strips 1\/2 inch wide
\n1 1\/2 cups tomatoes, skinned, seeded, and chopped
\nPinch cayenne pepper
\n1\/2 tsp paprika
\n1 cup Manchego cheese, cut into 3\/4 inch cubes
\nSea salt and freshly ground black pepper
\n2 Tbsp fresh cilantro leaves<\/p>\n

Heat the oil and butter in frying pan until butter foams, then add garlic and cook for 1 minute. Add shrimp and saut\u00e9 them over a fairly high heat for about 1 to 2 minutes, until colored. Remove from pan and keep warm. Add onion and peppers to the pan, cover and cook on low heat for 15 minutes until softened.<\/p>\n

Stir in the tomatoes, cayenne, and paprika and cook for about 5 minutes, until the tomatoes begin to break down. Return the shrimp to the pan and stir together, adding Manchego and saut\u00e9 for 30 seconds. Season to taste, garnish with cilantro, and serve.<\/p>\n

Yields 4 servings<\/p>\n

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Shrimp with Sofrito, Peppers and Manchego 1\/4 cup olive oil 4 Tbsp unsalted butter 2 garlic cloves, minced 20-24 large shrimp, peeled and deveined 1 red onion, cut into wedges, about 1\/4 inch wide 2 sweet red peppers, seeded and cut into strips 1\/2 inch wide 1 1\/2 cups tomatoes, … Continue reading Shrimp with Sofrito and Manchego<\/span> →<\/span><\/a><\/p>\n

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