From the sea
Tuesday, January 18, 2005 1:33 PM PST
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| 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. |
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.
