Cocina cops in the kitchen

(WTNH) -- New Haven is celebrating Hispanic heritage through November 8th of this year.

Arte Inc., at 19 Grand Avenue in New Haven, is a non-profit dedicated to promoting Latino art, culture and talent.

The "Cocina Cops," Officer Diego Quintero, Detective Sergeant Al Vazquez and Assistant Chief Luiz Casanova kick off Arte's Hispanic heritage events with some tasty treats.

Latin Shrimp Creole  / Camarones a la Criolla

Ingredients:
2 lbs shrimp, peeled and deveined (we prefer 21/25s)
2 teaspoons olive oil
2 large green peppers cut into ½" strips.
2 medium onion cut into ½" strips
3-4 cloves of garlic chopped
¼ cup pimento stuffed manzanilla olives, roughly chopped
¼ cup Sofrito (found in Latin markets or frozen food section of major stores)
1 pkg Sazon (found in Latin markets or in most major stores)
1 tablespoon Adobo (found in Latin markets or in most major stores)
4 tablespoons fresh Cilantro chopped
6 oz can tomato sauce
2 cups white wine - use a good table wine (can substitute water)
Salt and pepper - if needed

Directions:
Heat the oil in a large skillet with sides.  Saute the peppers for 5 minutes.  Add onions and chopped garlic and cook until vegetables are tender.  
Add all remaining ingredients except for shrimp and salt and pepper.  Simmer on medium heat for 20 minutes.  Add shrimp and cook until done (5 minutes). Adjust seasonings to taste, may not need salt and pepper.  

Serve with cooked white rice and tostones (fried green plantains). 

To learn more, visit www.arte-inc.com