Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): 0 : 25 Active Time: 0 : 19
US/Metric: [convert to metric]
Ingredients
- 36 Jumbo/Collosal Shrimp
- 1 1 1 1 3oz can of tomato paste
- 2 Garlic Cloves- Crushed
- 1 medium Onion (any kind of onion you prefer)-
- 1 large Red Bell Pepper- sliced thinly
- 2 tbsp of Stuffed Olives
- 0.25 cup of good olive oil
- 2 tbsp of chopped cilantro
- 0.5 cup of water or seafood stock (seafood stock adds dept
- 1 Salt (add to your taste)
- 1 Pepper (add to your taste)
- 1 can also add any kind of Adobo you like fo just be careful that you do not over salt the dish
Preparation
Peel, rinse and pat dry all of your shrimp
Slice the onion and the pepper, set aside. In a sauté pan, heat the 1/4 cup of olive oil, over medium heat. Once the oil is heated, add the onion, pepper and the olives to the pan until they start to become slightly tender about 5-7 minutes
After the vegetables are tender, you can then add the tomato paste and also begin to add your water or stock to begin dissolving the paste. Add the water in parts as you might not need the whole 1/2 cup. At this point you can turn the heat up a little to bring the mixture to a medium simmer, if its not already simmering. Simmer for about 6 minutes
The last thing you will add is the shrimps. Once all of your ingredients come together, you want to stir in the shrimps and cover the pan for about 5-8 minutes and then test the shrimps to see if they are done. They should be pink and slightly firm to the touch but not tough
There is nothing worse than putting the shrimps in the pan when you first start to put the ingredients together at the beginning of the dish. When shrimps cook for a long period of time they become very tough and rubbery. So make sure they are added in the end and you are sure to have the most tender and tasteful Camarones Guisados!
Happy Cooking! The Gardening Chic
