Camarones Guisados – succulent shrimp stewed in a Puerto Rican-style tomato sauce. Loaded with garlic, onions and plenty of fresh cilantro. No sofrito needed! Serve over a bed of rice or with crusty bread for soaking up every last drop!
I have a new favorite! I have to admit I’m not the biggest shrimp fan, although I love how quick and easy they are to cook. I’m talking three minutes quick!
Most of my shrimp aversion has to do with when they are overcooked.
They turn into flavorless, rubbery, chew toys.
However, when they are cooked just to the point where they are no longer raw, they are the most tender, juicy bites of the sea.
So remember, don’t overcook your shrimp for best results.
Now let’s talk about the sauce. Because while the shrimp are great, I’m all about that soupy sauce!
My friends in places that don’t have access to the ingredients in sofrito will be happy to know that this sauce doesn’t need sofrito!
It’s just a quick sauté of onion, green pepper and garlic. Shrimp love garlic.
Add some cilantro and let it all bubble together for a few minutes.
The shrimp get a quick bath just until cooked, and then top with more cilantro right at the end for that fresh green flavor.
Of course, if you have Puerto Rican sofrito on hand you can use that and this recipe will be even quicker!
My true love is carbs and this sauce is just begging for some fluffy rice to soak it all up.
Or some crusty French bread to sop up the juice.
Or both…I’m not judging. Puerto Rican Tostones would be amazing with this as well!
I just imagine I’m carb-loading for that marathon I’ll run someday. It’s important to visualize and train.
I haven’t quite got to the running part yet, but I know how to get extra carbs!
And if anyone questions your carbs with a side of carbs, just tell them you’re in training. 🙂
So don’t delay, make some camarones guisados today!
- 2 tablespoons olive oil
- 1 medium onion, finely chopped*
- 1/2 green bell pepper, finely chopped*
- 3 teaspoons minced garlic (about 3 cloves)*
- 1 can (14.5oz) whole plum tomatoes, with liquid
- 2 tablespoons pimento stuffed Spanish olives, roughly chopped
- 2 tablespoons chopped cilantro
- 1 bay leaf
- 1/8 teaspoon dried oregano
- Salt and pepper
- 1 pound raw shrimp, peeled and deveined (and thawed if using frozen)
- Additional chopped cilantro, for garnish
- Cooked rice or French bread, for serving
- Heat the oil in a small caldero or large frying pan over medium heat.
- Sauté the onion and green pepper until softened, about 5 minutes. Add the garlic and sauté for 1 minute longer. *You can also use 2 heaping tablespoons of SOFRITO [click for recipe]
- Add the tomatoes along with their liquid, olives, 2 tablespoons of cilantro, bay leaf and oregano. Season to taste with salt and pepper.
- Crush the tomatoes with the back of a spoon and bring the sauce to a simmer. Allow to cook for 5 minutes.
- Add the shrimp and sauté for 2-4 minutes, just until opaque. Do not overcook!
- Garnish with additional chopped cilantro before serving. Serve over rice or with bread for sopping up the sauce.
*you can also use 2 heaping tablespoons of SOFRITO
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 259Total Fat: 9gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 143mgSodium: 823mgCarbohydrates: 26gFiber: 1gSugar: 3gProtein: 19g