I have a few new Cuban inspired recipes this week for you all that I created for Discover by World Market blog. First up is this amazingly delicious Cuban Shrimp Coconut Sofrito and Rice. This post is sponsored by World Market.
Sofrito is aromantic tomato based sauce used in many Spanish and Latin American recipes. Very popular in Cuban cuisine, it typically consists of onions, garlic, bell peppers, tomatoes and other spices cooked in olive oil. In Cajun cooking they have the “Holy Trinity” consisting of onions, bell peppers and celery. In French cuisine they have “Mirepoix” which is onions, carrots and celery. And in Spanish and Latin cooking it is Sofrito and all are the humble beginnings to so many amazing recipes.
In Cuban cuisine, sofrito is is a base for beans, stews, rices, and other dishes, including ropa vieja and picadillo. Other secondary components include, but are not limited to, tomato sauce, dry white wine, cumin, bay leaf and cilantro. There really are so many variations.
Shrimp is used in many Cuban recipes, Mojo shrimp being one of the popular recipes as well as shrimp in a tomato coconut sauce. I decided to make combination and go with the Sofrito mixed with coconut milk to give a creamier consistency to the tangy tomato sauce. I am glad I did.
This recipe is very quick to prepare and cook. Shrimp thaws fast if using frozen, and is one of the fastest cooking proteins there is. You can make the sauce and shrimp while the rice is cooking and have a meal on the table in under 30 minutes!
The recipe, directions and more photos for this Cuban Shrimp Coconut Sofrito and Rice are on Discover by World Market. Head on over there to grab the recipe and make it for dinner this week. I hope you all enjoy!