SOFRITO BAKED SHRIMP

By jarren

Ingredients

• 2 red potatoes, scrubbed and cut in scant 1/4" thick slices
• 1 tsp olive oil
• 1/4 tsp each of salt and pepper
• 3/4 cup coarsely chopped sweet red pepper
• 1/2 cup coarsely chopped seeded Cubanelle pepper
• 1/2 cup coarsely chopped red onion
• 1/4 cup packed fresh cilantro
• 1 tbsp lime juice
• 1 clove garlic
• 1/4 tsp hot pepper flakes
• 1 cup cherry tomatoes, quartered
• 8 oz frozen deveined peeled jumbo shrimp, thawed
• 1/2 cup crumbled feta cheese

Preparation

Step 1

In bowl, toss together potatoes, oil, salt and pepper. Overlapping slices, layer in greased 8" square baking dish. Bake at 400F until slices begin to brown at edges, about 30 minutes.

Meanwhile, in a food processor, pulse together red pepper, Cubanelle pepper, onion, cilantro, lime juice, garlic and hot pepper flakes until finely chopped, 6 to 8 times. Strain and transfer to bowl; stir in tomatoes.

Spread half of the tomato mixture over browned potatoes. Arrange shrimp in single layer over top; top with remaining tomato mixture, then crumbled feta cheese. Bake until shrimp are pink, about 15 minutes.