Last modified: Tuesday, January 18, 2005 1:33 PM PST Christen McCurdy | Argus Observer Los Potrillos Fili Lopez, the Argus Observer's Cook of the Week, stands with restaurant owner Armando Lopez and his featured dish, camarones a la crema. From the sea Fili Lopez, Ontario, is the Argus Observer's Cook o f the Week. Lopez is a cook at Los Potrillos in Ontario. He shared his recipe for Camarones a la Crema - shrimp and cream - with the Argus Observer. Los Potrillos has been open at its Ontario location for about two and a half years, owner Armando Lopez said, but he has been in the business for about 10 years, working in restaurants in many areas. The dish is served with a side of refried beans and rice. Camarones a la Crema Sauté together equal amounts of the following vegetables, in butter: Chopped bell peppers Chopped onions Mushrooms Carrots Add shrimp in the same amount and season-all and continuing sautéeing until shrimp is cooked. Serve topped with sour cream, a small amount of salsa, and some grated Monterey Jack and Parmesan cheese.