Puerto Rican Shrimp with Creole Sauce (Camarones a la Criolla)

• 3 Tbsps - extra-virgin olive oil
• 3 Tbsps - sofrito
• 1  - yellow onion
• 2 teaspoon - capers
• 1 teaspoon - kosher salt
• 1 teaspoon - black pepper
• 1  - bay leaf
• 1 teaspoon - dried oregano
• 2 teaspoon - garlic powder
• 2 teaspoon - smoked paprika
• 1  - crushed tomatoes
• 1  - tomato sauce
• 2 Tbsps - tomato paste
• 1 Tablespoon - sazon seasoning
• 3 cup - vegetable broth
• 1 Tbsp - cornstarch
• ¼ cup - cold water
• 1 Pound - raw shrimp
• 1 pinch - sugar
• ⅛  - thinly sliced green onions
• ⅛  - lime wedges
• ⅛  - steamed rice
• ⅛  - plantains

Instructions

1. Preheat a large pot such as a Dutch oven over medium heat and add the olive oil. Sauté 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.
2. Then add the crushed tomatoes, tomato sauce, and tomato paste and stir to blend. Add the sazón 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.
3. 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.
4. 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).
5. Sprinkle the dish with green onions. Serve immediately with lime wedges, steamed white rice, and fried plantains if you like.