Made By: Marianna Dron and Flannery O'connor
November 5 2023
Introduction
This flavorful dish is credited to the country of Colombia. It consists of shrimp in a Creole sauce also known as Hogao. This sauce is made up of tomatoes, onions and scallions, it is also a staple for other dishes and can be used as a dipping sauce or a topping for arepas.
Nutritional Benefits:
Great source of Omega 3 from shrimp
Shrimp also provides lean protein low in calories
High in Vitamin C and Potassium from tomatoes
Scallions high in Vitamin K and improves HDL (good cholesterol)
More Benefits:
20 minute cook time
Filling dish
Multiple ways to enjoy. ex.topping or a dip
Serves 8
Where to Start
First, prepare the thawed shrimp by patting them dry with a paper towel. Toss the shrimp in the 2 Tbsp of Adobo seasoning so they are coated evenly. You may use more Adobo seasoning if needed to coat all of the shrimp. Allow the shrimp to rest with the seasoning on it while you begin the sauce.
Heat a large skillet on the stove over medium-high heat. Add 1 Tbsp olive oil. Add both the green and white parts of the onion and sauté until it’s soft (2-3 minutes).
Add the diced tomatoes to the cooked onions. Lower the heat so the sauce is at a simmer. Cook for about 5 minutes or until the sauce begins to thicken.
While the sauce is cooking, heat 1-2 Tbsp of olive oil in a separate skillet. Place the shrimp in a single layer in the pan and pan fry them for about 2 minutes on each side. You want them mostly but not fully cooked because you will continue cooking them in the sauce. Remove the shrimp from the pan and place in a clean bowl until the sauce is ready.
Once the sauce has started to thicken, add the packet of Sazon goya. Stir it into the sauce and cook until thick and saucy. Then add the 1-2 Tbsp of milk, shredded cheese & stir.
Add the shrimp to the sauce and cook for 1-2 more minutes. Taste and add salt only if needed. The seasoning mixes already contain salt, so more may not be necessary. Serve warm.
Recipe
Ingredients
1 lb bag of frozen, raw, peeled shrimp, thawed
2 tablespoon all-purpose Adobo seasoning with pepper
2 Tbsp olive oil (or more if needed for cooking)
2 bunches scallions (~12-16)– cut green portion of onion into 2-3 inch-long pieces; cut white part in half lengthwise and then into 2-3 inch-long pieces
12 Roma tomatoes (or 1 large can crushed tomatoes), diced into small pieces
1 packet Sazon Goya con cilantro y achiote (with coriander and annatto)
1-2 Tbsp milk, any type
½ cup shredded cheddar cheese
Salt to taste (only add at very end if needed)
Total Fat 4.8 g
Sat. Fat. 1.1g
Cholesterol 75.4g
Sodium 496.5g
Fiber 1.4g
Protein 10.2g