Ingredients

  • 2 pounds of jumbo shrimp (peeled and deveined)
  • 1 bottle of Sedano’s sour orange juice
  • 1 tablespoon of Spanish olive oil
  • 1 tablespoon of garlic paste
  • 1 tablespoon of Sedano’s sazón
  • 1 diced fresh tomato
  • 2 cups of cherry tomatoes
  • 1 cup of Sedano’s “alcaparrado” with olives and capers
  • 1 can of Sedano’s red sweet pimentos 8 oz chopped (4 pimentos)
  • 2 cans of Sedano’s of tomato puree 8 oz each
  • 1 cup of orange juice freshly squeezed
  • 2 cups of frozen petite peas

Caribbean cuisine has a big traditional French influence, and fricassee is a great example of this. A fricassee can be described as a dish that is in between a sauté and a stew, where the protein is sautéed but not browned and the dish is simmered until ready to serve.

This dish is perfect for a weekly dinner or a fancy evening with friends and family.

  1. In a bowl add the shrimp and pour half of the bottle of Sedano’s sour orange juice. Let the shrimp marinade for 5-7 minutes inside the fridge.
  2. In a sautéing pan with a lid, add the olive oil and sauté the shrimp together with the garlic paste, the Sedano’s sazón, the chopped red sweet pimentos, the alcaparrado, the diced fresh tomatoes and the cherry tomatoes.
  3. Finally add the tomato sauce, the orange juice and the petite peas. Let the dish simmer for 15 minutes, covered.
  4. Serve the shrimp fricassee with a side of white rice, sweet plantains and a full glass of iced cold Sedano’s malta.

 

TIPS

Make sure to not overcook the shrimp as they can become chewy if not cooked correctly.

You can use frozen or fresh shrimp for this dish. Just keep them cold to avoid bacteria.

The frozen peas are added at the end to preserve their bright green color.

It is always a good idea to taste the dish, and if you feel it needs salt and pepper add to taste.

 

Recipe by: Adriana Martin

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