Shrimp with sofrito

Shrimp with sofrito

When it comes to making a delicious and easy to make shrimp dish, look no further than shrimp with sofrito. This flavorful dish is perfect for any occasion, whether you’re looking for a quick and easy weeknight meal or want to impress your guests at your next dinner party.

What is sofrito?

Sofrito is a sauce or relish made from tomatoes, onions, garlic, and green peppers that is popular in Spanish and Latin American cuisine. It’s typically used as a base for soups, stews, and sauces, but can also be used as a condiment or seasoning.

Why you’ll love this dish

Shrimp with sofrito is a dish that is packed with flavor but is also light and healthy. The shrimp is cooked in a flavorful sofrito sauce made from tomatoes, onions, garlic, and green peppers, making it a perfect option for those looking for a quick and easy weeknight meal.

Shrimp with sofrito

What is Sofrito and Where Does it Come From?

Sofrito is a sauce or condiment typically made with tomatoes, garlic, onions, and green peppers. It is popular in Spanish, Cuban, and Puerto Rican cuisine, and can be used as a base for stews, rice dishes, and other meals. 

The exact ingredients and proportions of sofrito vary depending on the region and cook, but the sauce is typically made by sautéing onions and garlic in olive oil, then adding tomatoes and green peppers. Other ingredients may include cilantro, oregano, paprika, and vinegar. Sofrito is typically cooked for a short time to allow the flavors to meld, and it is often used as a base for other dishes. 

Sofrito has its origins in Spanish cuisine, and it has become popular in many Latin American countries. In Spain, sofrito is often used as a base for stews and rice dishes. In Cuba and Puerto Rico, sofrito is often used to flavor beans and meats. 

Sofrito is a versatile sauce that can be used in many different dishes. It can be used as a base for stews and rice dishes, or it can be used to flavor beans and meats. It is also a common ingredient in Latin American cuisine.

How to Make Shrimp with Sofrito


-1/2 teaspoon cumin

-1/2 teaspoon smoked paprika

-1/4 teaspoon chili powder

-1/4 teaspoon garlic powder

-1/8 teaspoon salt

-1/8 teaspoon black pepper

-1 tablespoon olive oil

-1/2 cup sofrito

-1/2 pound shrimp, peeled and deveined

-1/4 cup chopped cilantro

-1 lime, juiced


1. Preheat oven to 425 degrees F (220 degrees C).

2. Combine cumin, smoked paprika, chili powder, garlic powder, salt, and black pepper; set aside.

3. Heat olive oil in a skillet over medium heat. Add sofrito, and cook until fragrant, about 2 minutes.

4. Add shrimp, and cook until opaque, about 2 minutes.

5. Transfer shrimp and sofrito mixture to a baking dish.

6. Bake in the preheated oven until shrimp are cooked through, about 5 minutes.

7. Stir in cilantro and lime juice. Serve immediately.

What to Serve with Shrimp with Sofrito

If you’re looking for a delicious and easy-to-make shrimp dish, look no further than shrimp with sofrito! This classic Latin American recipe is typically made with a flavorful sofrito sauce, which is a mix of tomatoes, onions, garlic, and peppers. The shrimp is then cooked in the sofrito sauce until it’s nice and plump.

So, what should you serve with shrimp with sofrito? Here are some great ideas:

  • Rice: This is a classic pairing for shrimp with sofrito. The rice will soak up all of the delicious flavors of the sofrito sauce.
  • Beans: Another great option for soaking up the sofrito sauce, beans are a healthy and filling side dish.
  • Salad: A simple green salad is a great way to lighten up this dish.
  • Plantains: A staple of Latin American cuisine, plantains are a delicious and sweet side dish that goes great with shrimp with sofrito.
  • Bread: Bread is always a good option for mopping up delicious sauces. Serve a crusty loaf of bread on the side for dipping.

Whatever you decide to serve with shrimp with sofrito, you’re sure to have a delicious and easy-to-make meal that everyone will love!

Tips for Making the Perfect Shrimp with Sofrito

Sofrito is a flavorful blend of sautéed vegetables, garlic, and spices. It’s a popular ingredient in many Latin American and Caribbean dishes. And it’s the perfect way to add flavor to shrimp. This dish is simple to make and can be served as an appetizer or main course.

Here are some tips for making the perfect shrimp with sofrito:

  1. Choose the right shrimp. For this dish, you’ll want to use large shrimp that have been peeled and deveined.
  2. Sauté the vegetables. To make the sofrito, you’ll need to sauté onion, bell pepper, and garlic. You can use any type of oil, but olive oil or vegetable oil will work best.
  3. Add the shrimp. Once the vegetables are cooked, add the shrimp to the pan. Cook the shrimp until they’re pink and opaque.
  4. Season the dish. Once the shrimp are cooked, season the dish with salt, pepper, and lime juice. You can also add other herbs and spices, such as cumin or oregano.
  5. Serve with rice. This dish is typically served with white rice. You can also serve it with beans or a salad.

Making shrimp with sofrito is a quick and easy way to add flavor to your meal. By following these tips, you’ll be sure to make a delicious dish that your family and friends will love.


Dominican style Sofrito

Dominican style sofrito is a flavorful sauce made with a mixture of aromatic ingredients such as garlic, onions, bell peppers, and cilantro, along with seasonings such as cumin, paprika, and vinegar. It is typically used as a base in many traditional Dominican dishes, such as stews, soups, and rice dishes, to add depth of flavor and complexity. The ingredients are blended together in a food processor or blended until smooth, and then cooked over medium heat until the mixture is fragrant and slightly thickened. The resulting sofrito is a staple in Dominican cooking, and is often used as a starting point for many different dishes.

What is it?

Culinary historians are still arguing about its origins. Some consider the country of origin to be Italy, others – Spain. The only undisputed fact is that the sauce is universal, but it is still preferred for meat and poultry dishes. Combination with fish and mushrooms is not so successful. The same cannot be said for hot vegetable dishes – here there is complete harmony.

What is sofrito good for?

Sofrito is a versatile sauce that is good for many different uses in cooking. It adds depth of flavor and complexity to dishes as a base or seasoning. Some popular dishes that often use sofrito include:

  1. Stews and soups: Sofrito is often used as the base for soups and stews, providing a rich and flavorful foundation for the dish.
  2. Rice dishes: Sofrito can be added to rice dishes to enhance the flavor and create a more aromatic and flavorful dish.
  3. Meat dishes: Sofrito is often used as a marinade for meat dishes, such as chicken or pork, to add flavor and tenderize the meat.
  4. Salsa: Some recipes use sofrito as a base for salsa, blending it with fresh ingredients such as tomatoes and jalapenos for a fresh and flavorful sauce.

Sofrito can be made in advance and stored in the refrigerator or freezer for later use, making it a convenient ingredient for busy home cooks.


Steps to make


  • 2 medium onions, chopped
  • 4 cloves of garlic, minced
  • 2 bell peppers (green, red or yellow), chopped
  • 1 bunch of cilantro, chopped
  • 1 tsp. cumin
  • 1 tsp. paprika
  • 2 tbsp. white wine vinegar
  • Salt and pepper, to taste
  • 1/4 cup of olive oil


  1. In a food processor or blender, blend together the onions, garlic, bell peppers, cilantro, cumin, paprika, vinegar, salt, and pepper until a smooth paste forms.
  2. In a large pan, heat the olive oil over medium heat.
  3. Add the sofrito paste to the pan and cook, stirring frequently, until the mixture is fragrant and slightly thickened, about 10 minutes.
  4. Remove the sofrito from the heat and let it cool to room temperature.
  5. Store the sofrito in an airtight container in the refrigerator for up to a week or in the freezer for up to 6 months.

Note: This is a basic recipe, and the ingredients can be adjusted to taste. Some recipes call for the addition of ingredients such as ají dulce (a sweet chili pepper), tomato paste, or wine. Experiment with different ingredients to find your perfect sofrito.

pastelon de platano maduro

Recipe for pastelon de platano maduro

If you’re looking for a delicious and easy dessert that is perfect for special occasions, you should definitely try Recipe for pastelon de platano maduro. This dessert is made from layers of sweet, creamy pastelon and rich, dark chocolate. It is sure to be a hit with your guests!

Tips for making perfect pastelon de platano maduro

Here are some tips for making the perfect Pastelón de Platano Maduroano:

  1. Use ripe plantains: For a sweet, tender and flavorful Pastelón, it’s important to use ripe plantains that are yellow with brown spots.
  2. Fry the plantains twice: Fry the plantain slices once to cook them through and then a second time to crisp them up. This will give them a crispy exterior and a tender interior.
  3. Brown the meat thoroughly: Make sure to cook the ground beef or pork until it is thoroughly browned to ensure that it has a rich, savory flavor.
  4. Season the meat mixture well: Use a good amount of salt, pepper, and other spices to season the meat mixture, making sure to taste as you go.
  5. Use a good tomato sauce: Use a good quality canned tomato sauce or make your own fresh tomato sauce for the best flavor.
  6. Layer the Pastelón properly: Alternate layers of plantains and meat mixture, making sure to press down firmly after each layer to help everything hold together.
  7. Use cheese sparingly: If using cheese, sprinkle it sparingly over the top of the dish. Too much cheese can overpower the flavor of the plantains and meat.
  8. Bake until the cheese is melted and bubbly: Bake the Pastelón in a preheated 350°F oven until the cheese is melted and bubbly, about 20-25 minutes.

By following these tips, you should end up with a delicious and perfectly made Pastelón de Platano Venezuelano!

pastelon de platano maduro

The ingredients you need

  • 4 ripe plantains
  • 1 lb. ground beef
  • 1 diced onion
  • 1 diced green pepper
  • 3 cloves of garlic, minced
  • 1 can of tomato sauce
  • 1 tsp. dried oregano
  • Salt and pepper to taste
  • 1/2 cup of grated cheese (optional)
  • 1/4 cup of olive oil

The instructions for cooking

  1. Peel and slice the plantains into 1/4 inch rounds.
  2. In a large skillet, heat the olive oil over medium heat and fry the plantains until golden brown. Drain on a paper towel and set aside.
  3. In the same skillet, add the ground beef, onion, green pepper, and minced garlic. Cook until the beef is browned, about 8-10 minutes.
  4. Stir in the tomato sauce, oregano, salt, and pepper. Cook for 5 minutes until the sauce has thickened.
  5. In a 9×13 inch baking dish, layer half of the plantains on the bottom, then half of the beef mixture, and then repeat the layers.
  6. Sprinkle the grated cheese on top (optional).
  7. Bake in a 350°F oven for 20-25 minutes or until the cheese is melted and bubbly.
  8. Serve hot and enjoy your Pastelón de Platano Maduroano!

Nutritional Information

The nutritional information for a serving of Pastelón de Platano Maduroano can vary depending on the recipe and serving size, but here is a rough estimate:

  • Calories: Approximately 400-500 calories per serving
  • Fat: 20-30 g per serving, with most of it coming from the plantains and cheese.
  • Protein: 20-30 g per serving, from the ground beef or pork.
  • Carbohydrates: 50-60 g per serving, mostly from the plantains.
  • Fiber: 2-3 g per serving, mostly from the plantains.
  • Sodium: Approximately 500-600 mg per serving, depending on the amount of salt used.

Please note that this is just an estimate, and the actual nutritional information can vary greatly based on the ingredients used and the serving size.

Pastelon de yuca

Pastelon de yuca recipe

Pastelon de yuca, also known as the Latin version of a shepherd’s pie, is a traditional dish originating from Latin America. This savory and delicious dish is made with yuca, which is a starchy root vegetable similar to a potato. It is then layered with a variety of other ingredients, such as ground beef, raisins, olives, and cheese, and is baked to perfection. The result is a hearty and flavorful meal that is sure to please even the pickiest of eaters.

Additionally, the dish is incredibly versatile and can be customized to fit any dietary needs or preferences. The dish is a great way to get your daily dose of vegetables, as well as a source of protein and other essential vitamins and minerals. So, if you’re looking for a new and delicious way to enjoy yuca, then Pastelon de Yuca is the perfect option.

The ingredients you need

  • 1 large yuca root, peeled and cut into small pieces
  • 1 pound ground beef
  • 1 medium onion, chopped
  • 2 cloves of garlic, minced
  • 1 green bell pepper, chopped
  • 1 can (14 ounces) of tomato sauce
  • 1 teaspoon dried oregano
  • 1 teaspoon dried cilantro
  • Salt and pepper to taste
  • 1 cup grated mozzarella cheese
  • 1/2 cup grated parmesan cheese
  • 1/4 cup vegetable oil
Pastelon de yuca

The instructions for cooking

  • Preheat oven to 375°F.
  • Boil yuca in a pot of salted water until soft, about 15-20 minutes.
  • Drain yuca and mash in a large bowl.
  • In a separate pan, heat the vegetable oil over medium heat. Add the ground beef and cook until browned.
  • Add the onion, garlic, and green bell pepper to the pan and cook until softened, about 5 minutes.
  • Add the tomato sauce, oregano, cilantro, salt, and pepper to the pan. Stir to combine.
  • In a 9×13 inch baking dish, spread half of the mashed yuca mixture on the bottom.
  • Layer the ground beef mixture on top of the yuca.
  • Sprinkle mozzarella cheese and parmesan cheese over the ground beef.
  • Spread the remaining yuca mixture on top.
  • Bake for 25-30 minutes, or until the cheese is melted and bubbly.
  • Let cool for 5 minutes before serving. Enjoy!

Tips for making the best pastelon de yuca

Here are some tips for making the best pastelón de yuca:

  1. Use a ripe yuca: Choose a yuca root that is firm to the touch and has a slightly sweet smell. Overripe yuca can be tough and have a bitter taste.
  2. Cook the yuca properly: Boil the yuca in salted water until it is tender and easily mashed. Overcooking the yuca can make it too soft and mushy.
  3. Season the filling: Make sure to add enough salt, pepper, and other spices to the ground beef filling to enhance the flavor.
  4. Use a mix of cheeses: A combination of mozzarella and parmesan cheese creates a delicious, melted, and gooey topping.
  5. Preheat the oven: It’s important to preheat the oven so that the pastelón cooks evenly and the cheese on top gets nice and melted.
  6. Let it cool: Letting the pastelón cool for a few minutes before serving allows the filling to set and makes it easier to cut into slices.
  7. Serve with a side salad: A simple side salad of greens and a light vinaigrette is the perfect complement to this rich and cheesy dish.

Whole30 compliant chicken broth

Whole30 is a popular monthly meal plan designed to reboot your body. The basic philosophy is that by eliminating problem foods such as alcohol, sugar, cereals and dairy products, you will rebuild your body. By gradually reintroducing foods, you can learn which ingredients affect your metabolism, digestion, energy levels, mental health and more.

Following the Whole30 meal plan may seem a little restrictive, but variety is the key to sticking to your diet.

Even if you can’t eat dairy, sugar, legumes, grains and soy in the Whole30 plan, there are plenty you can eat-such as meat, fish, poultry, vegetables, fruits, eggs and nuts.

Although the creators of Whole30 don’t consider it a “diet,” you should keep in mind that you can only eat certain foods for 30 days with a list of specific foods that are not allowed.

Unlike a regular diet, one miss means starting over, so it’s best to know what you’re getting before you start. As always, it is important to consult with your doctor before starting any diet.

What You Can’t Eat

These foods are prohibited during the Whole30 meal plan 30 days. Don’t eat them or drink them-even a bite or sip will throw off the whole experiment.

A good general rule of thumb is that if a food product has a long list of ingredients on the label, it probably does not meet the Whole30 standard.

The focus is on eating real whole foods and avoiding convenience foods filled with preservatives. The meal plan also encourages you not to emulate unhealthy foods like pancakes and pizza, even if they are made with Whole30 compatible ingredients. This will help change your attitude toward food after the month is over.

  • Alcohol: no beer, wine or liquor, even for cooking.
  • Added sugar: eliminate added sugar and artificial sweeteners of any kind, including popular sugar substitutes such as honey, agave, maple syrup and stevia.
  • Dairy products: no dairy products from any animal, including cow, goat and sheep. This includes cheese, cream, and butter.
  • Grains: every kind of grain out, even if it is gluten-free. This includes oats, wheat, rice, corn, quinoa, buckwheat, rye, barley and more. Note that ingredients made from grains also count as germ, starch and bran.
  • Legumes: no beans or peas of any kind, including soybeans and soy products such as tofu, soy sauce and miso. No peanuts or peanut butter.
  • MSG, sulfites or carrageenan: Be sure to read all food labels carefully and avoid preservatives and high-performance ingredients.
  • Packaged foods: Foods that may technically qualify for Whole30 but are clearly unhealthy, such as baked goods, chips and fries, should be eliminated from your diet.

What You Can Eat

Although some key food groups are excluded from the Whole30 meal plan, there are still many tasty things you can eat.

  • Vegetables: All vegetables, including carbohydrate-rich potatoes, are allowed throughout Whole30. A healthy mix of different vegetables, both cooked and raw, is recommended. Sugar snap peas, green beans, and snow peas are allowed.
  • Meat and Poultry: All meats, including beef and pork, and poultry such as chicken and turkey are allowed. Watch out for processed meats such as luncheon meats and sausages, as they may sometimes have added ingredients such as sugar.
  • Fish: Fresh and canned fish, including salmon and tuna, are great to eat while dieting.
  • Eggs: protein-rich eggs are a healthy food.
  • Fruit: since added sugar is not allowed, fruit can help curb sweet cravings. However, eat in moderation, since fruit contains many natural sugars. Unsweetened fruit juice is also allowed in small amounts.
  • Nuts: All nuts and seeds are allowed, except peanuts. If you plan to consume nut butters or nut milks, check labels carefully to avoid added sugars and preservatives.
  • Fats, Oil and Vinegar: Extra virgin olive oil, coconut oil, and even animal fats such as lard and Schmaltz are okay. Melted butter also complies with Whole30-which makes it the only dairy product allowed. Vinegar, as long as it’s not malt vinegar, is also good.
  • Salt: Use non-iodized salt whenever possible.
  • Coffee and Tea: Caffeinated beverages, which many people cannot live without, are allowed on Whole30, but in moderation. Just don’t use any sweeteners or dairy products.

Why Try Whole30?

Following such a strict meal plan with no room for cheating may seem like a daunting task, but it’s only for 30 days. Once you get used to reading labels carefully and asking questions at restaurants, you’ll get up to speed. Some Whole30 participants report better sleep, clearer skin and more energy. And while this is not the focus of the program, some people are losing weight. At the very least, you’ll change the way you think about what you put into your body.