Ensalada de Camarones (Shrimp Salad)
In a hot skillet drizzle about 2 Tbs of olive oil and drop in 4 tbs (cubes) of sofrito.
While the sofrito breaks down, thinly slice 1/2 a large onion.
Add an additional 2 Tbs of olive oil, 1 Tbs of white vinegar and onions to the hot skillet cook at a medium-high heat until they begin to become translucent, about 5 minutes.
Once the onions begin to soften, but not too much because you still want a crunch, add the 1/2 bag of medium shrimp, about 30 shrimp.
Cook shrimp and onions together until shrimp turns pink and curls. Once the shrimp is cooked through set aside in a large bowl. In a separate bowl whisk together 1/2 cup of oil and 1/4 cup of white vinegar and set aside.
Dice a large tomato, two hard boiled eggs and cube an avocado.
To cube the avocado cut the avocado lengthwise around the seed. Open the two halves to expose the pit. To remove the pit gently tap the pit with a knife with enough force so that the knife edge wedges into the pit, then twist your knife and the pit will pop out. If you need tap it again but be careful not to miss and loose a finger. Then using a small knife cut the flesh into a cube grid and use a spoon to scoop out the pieces.
Add dice egg, avocado and tomatoes to shrimp mixture and drizzle desired amount of dressing over top. Toss everything together and add salt and pepper to taste.
You can serve it immediately or refrigerate and allow to marinate. I have served this salad with white rice, boiled roots like yucca or on a chopped bed of spinach.
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