A savory shrimp filling in vibrant sofrito with melty Colby Jack cheese.
8 steps, about 35 minutes start to finish.
Prepare sofrito by blending together onions, red pepper, green peppers, tomatoes, cilantro, parsley, and garlic until smooth. This is your flavor base.
Heat a pan over medium heat. Add the sofrito and cook down.
Add tomato sauce and stir to combine.
Add chopped shrimp to the pan. Cook for about 2 minutes until shrimp just turn pink - do not overcook or they will become rubbery.
Remove from heat immediately.
Stir in shredded Colby Jack cheese while the mixture is still warm.
Season with salt and pepper to taste.
Let cool completely before filling empanada dough.
“Add the shrimp last and cook just until pink, about two minutes, or they turn rubbery when the empanadas fry. Cool the filling completely before wrapping so it doesn't tear or steam the dough.”
