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Puerto Rican Shrimp and Crab Empanadas

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Sauce Ingredients
1 tablespoon olive oil
½ cup finely chopped sweet onion
½ cup finely chopped red bell pepper
1 teaspoon Sazon seasoning
3 tablespoons tomato paste
1 ½ to 2 cups stock, (chicken, vegetable or fish)
½ pound large shrimp, peeled and deveined
5 oz. lump crabmeat
4 tablespoons finely chopped cilantro
Sauce Directions
u Heat a 10-inch skillet over high heat until hot. Add the oil and sauté the onions and pepper for 2 to 3 minutes or until softened.


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Lancaster News | circulation@thelancasternews.com | 803-283-1133
PO Box 640; 701 North White St, Lancaster SC 29720
Office Hours are 8:00 a.m. to 5:00 p.m., Monday through Friday