Camarones Pampano

Camarones Pampano

From: Executive chef Richard Sandoval and chef de cuisine, Josefina Santacruz, Pampano, New York.

Yield: 4 servings.

TOMATO BROTH:
2 cups chicken stock
1/2 Spanish onion
4 tomatoes
1 serrano chile, chopped
1 garlic clove
2 Tbsp. fresh lemon juice
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

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