Camarones Guisados - Stewed Shrimp
This recipe is full of spice and has a bold flavor. This stewed shrimp is perfect for a quick simple meal.
Equipment
- 1 Large skillet
- Tongs
- Large spoon
Ingredients
- 1 lbs jumbo raw shrimp peeled and deveined is best
- 1 tbsp olive oil
- 1 tbsp unsalted butter
- 1 green bell pepper thinly sliced
- 1 small sweet onion diced
- 2 garlic cloves minced
- 2 bay leaves
- 3/4 tsp cumin
- 1/2 tsp paprika
- 2 tsp oregano
- salt and pepper to taste
- 14 oz can diced tomatoes
- Juice of 1 lime
- 1/2 cup red wine, vegetable broth or water*
- 1/4 cup freshly chopped cilantro or parsley*
- A few pitted olives optional
Instructions
- Heat a large skillet at medium-high heat.
- Once the skillet is hot enough, add the butter and olive oil. Spread it so it covers the bottom of the skillet.
- Add bell pepper and diced onions to the skillet, and cook for a minute or two, until they soften.
- Add minced garlic, cumin, paprika, oregano, salt and pepper. Stir together.
- Add bay leaves, diced tomatoes, wine (or broth/water) and fresh lime juice. Stir together.
- Reduce heat to medium and cover. Allow the sauce to simmer for about 10-12 minutes, stirring occasionally.
- Once the sauce has simmered, add the shrimp and coat it with sauce.
- Simmer the mixture uncovered for 3-5 minutes, or until the shrimp looks opaque and pink. Be sure not to cook the shrimp too long! Overcooked shrimp is rubbery and chewy.
- Once cooked, remove from the pan and serve hot.
- Stewed shrimp goes perfectly accompanied by some arepas de coco (coconut arepas), over rice, as a filling for mofongo, and some avocado slices.
- ¡Buen provecho from The Happy Wookiee!
Notes
Notes:
Wine is optional for this recipe. If you would rather use a different liquid, you can opt for vegetable broth or just water. If you use water, I recommend adjusting the seasoning to your liking at the end.
Store in an airtight container for up to three days. It is best to reheat on the stove top at low heat. It can also be done in the microwave by placing a damp towel over the shrimp and heating it in short intervals. Do not overheat in either method to avoid overcooking it.