puerto rican shrimp with creole sauce camarones a la criolla
creole sauce is a richly flavorful tomato based sauce that was introduced to puerto rican cuisine by the spanish . in this version, the sauce comes together easily with the help of fresh puerto rican sofrito https //www.yummly.com/recipe/puerto rican sofrito 9295226 and pantry staples . add some shrimp, and you have yourself a quick and delicious weeknight meal . for a fancier presentation, you could split and butterfly the shrimp before cooking, but that's totally optional . you could also substitute bite size chunks of firm fish such as cod or snapper for the shrimp . traditionally, creole sauce is served on top of mofongo, a garlicky fried mashed green plantain dish . but we also enjoy it with white rice and fried ripe plantains . the recipe is a yummly original created by reina gascon lopez https //www.yummly.com/dish/author/reina gascon lopez .
extra virgin olive oil, sofrito, yellow onion, capers, kosher salt, black pepper, bay leaf, dried oregano, garlic powder, smoked paprika, crushed tomatoes, tomato sauce, tomato paste, sazon seasoning, vegetable broth, cornstarch, cold water, large peeled and deveined raw shrimp, sugar, thinly sliced green onions, lime wedges, steamed rice, plantains
- 3.0 tablespoon extra virgin olive oil
 - 3.0 tablespoon sofrito
 - 1.0 yellow onion
 - 2.0 teaspoon capers
 - 1.0 teaspoon kosher salt
 - 1.0 teaspoon black pepper
 - 1.0 bay leaf
 - 1.0 teaspoon dried oregano
 - 2.0 teaspoon garlic powder
 - 2.0 teaspoon smoked paprika
 - 1.0 can crushed tomatoes
 - 1.0 can tomato sauce
 - 2.0 tablespoon tomato paste
 - 1.0 tablespoon sazon seasoning
 - 3.0 cup vegetable broth
 - 1.0 tablespoon cornstarch
 - 0.2 cup cold water
 - 1.0 pound large peeled and deveined raw shrimp
 - 1.0 pinch sugar
 - thinly sliced green onions
 - lime wedges
 - steamed rice
 - plantains

- preheat a large pot such as a dutch oven over medium heat and add the olive oil.
 - saute the sofrito until it's fragrant and toasty, 3 to 5 minutes.
 - then add the sliced onion and capers and stir well.
 - season with salt, black pepper, bay leaf, oregano, garlic powder, and smoked paprika.
 - cook, stirring often and scraping the bottom of the pan, until the onion is slightly translucent, 5 to 7 minutes.
 - then add the crushed tomatoes, tomato sauce, and tomato paste and stir to blend.
 - add the sazon and vegetable broth.
 - bring the sauce to a boil then reduce heat to medium to medium low and cook at a low boil for about 15 minutes, stirring often.
 - in a small bowl, combine the cornstarch and water.
 - stir into the sauce to thicken it and cook, stirring, another 2 minutes.
 - it should be the consistency of a gravy.
 - fold in the shrimp and reduce the heat low.
 - once the shrimp are no longer translucent and are pink and slightly firm, about 2 minutes, they're ready.
 - taste and add some sugar if the creole sauce is a little acidic this will depend on the tomatoes themselves and personal preference.
 - sprinkle the dish with green onions.
 - serve immediately with lime wedges, steamed white rice, and fried plantains if you like.
 - .

### Human: Generate cooking recipes. Include ingredients:
- 3.0 tablespoon extra virgin olive oil
- 3.0 tablespoon sofrito
- 1.0 yellow onion
- 2.0 teaspoon capers
- 1.0 teaspoon kosher salt
- 1.0 teaspoon black pepper
- 1.0 bay leaf
- 1.0 teaspoon dried oregano
- 2.0 teaspoon garlic powder
- 2.0 teaspoon smoked paprika
- 1.0 can crushed tomatoes
- 1.0 can tomato sauce
- 2.0 tablespoon tomato paste
- 1.0 tablespoon sazon seasoning
- 3.0 cup vegetable broth
- 1.0 tablespoon cornstarch
- 0.2 cup cold water
- 1.0 pound large peeled and deveined raw shrimp
- 1.0 pinch sugar
- thinly sliced green onions
- lime wedges
- steamed rice
- plantains

 ### Assistant: The ingredients you'll need are:
- 3.0 tablespoon extra virgin olive oil
- 3.0 tablespoon sofrito
- 1.0 yellow onion
- 2.0 teaspoon capers
- 1.0 teaspoon kosher salt
- 1.0 teaspoon black pepper
- 1.0 bay leaf
- 1.0 teaspoon dried oregano
- 2.0 teaspoon garlic powder
- 2.0 teaspoon smoked paprika
- 1.0 can crushed tomatoes
- 1.0 can tomato sauce
- 2.0 tablespoon tomato paste
- 1.0 tablespoon sazon seasoning
- 3.0 cup vegetable broth
- 1.0 tablespoon cornstarch
- 0.2 cup cold water
- 1.0 pound large peeled and deveined raw shrimp
- 1.0 pinch sugar
- thinly sliced green onions
- lime wedges
- steamed rice
- plantains


You can follows these steps to make the recipe:
- preheat a large pot such as a dutch oven over medium heat and add the olive oil.
- saute the sofrito until it's fragrant and toasty, 3 to 5 minutes.
- then add the sliced onion and capers and stir well.
- season with salt, black pepper, bay leaf, oregano, garlic powder, and smoked paprika.
- cook, stirring often and scraping the bottom of the pan, until the onion is slightly translucent, 5 to 7 minutes.
- then add the crushed tomatoes, tomato sauce, and tomato paste and stir to blend.
- add the sazon and vegetable broth.
- bring the sauce to a boil then reduce heat to medium to medium low and cook at a low boil for about 15 minutes, stirring often.
- in a small bowl, combine the cornstarch and water.
- stir into the sauce to thicken it and cook, stirring, another 2 minutes.
- it should be the consistency of a gravy.
- fold in the shrimp and reduce the heat low.
- once the shrimp are no longer translucent and are pink and slightly firm, about 2 minutes, they're ready.
- taste and add some sugar if the creole sauce is a little acidic this will depend on the tomatoes themselves and personal preference.
- sprinkle the dish with green onions.
- serve immediately with lime wedges, steamed white rice, and fried plantains if you like.
- .

