Ready in 25 minutes
Besides Shrimp scampi, this is one of our favorite ways to eat shrimp. My dad always prepared this with white rice or crispy tostones on the side and it was delicious every single time! I hope you enjoy it as much as we all have.
For more Recipes go to: www.gardeningchicinthecity.com
"Delicious, fast and super easy to make.. thank you for this amazing recipe. My husband loves it even though he's not a big fan of shrimp. I've already made this a few times per his request... its just such a comforting dish especially when paired together with rice. It also works well with chicken stock instead of seafood stock, and parsley instead of cilantro. I happened to run out of those ingredients and improvised, but it was also very good, less overpowering."
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
cjmonte 2y agoI made the sauce the night before. Threw the shrimp in the next day and had dinner complete in 15 minutes. Great flavor.
Texasrosebakery 3y agoNo one answerd the tomato paste question. It is 1 three oz can tomato paste
Jaime712 4y agoEasy to make and delicious. I paired it with angel hair pasta.
Lizavetta 4y agoDelicioso!!! Easy, fast meal...and best of all, my husban love it. Thanks for the recipe!!!
vanessas1 5y agoI had the pleasure of cooking this for my family and even my picky 10 year old daughter loved it!
Chop6665 5y agoAbsolutely delicious! I've made it a few times so far, and I've gotten a bit more liberal with the cilantro and olives. I would also recommend preparing this dish, minus the shrimp, a day before....give that red sauce several hours to 'mature'.......fantastic!
dallas1scholar 5y agoMy family loved this plate. Definitely cooking this again!
Kykla 6y agoDelicious, fast and super easy to make.. thank you for this amazing recipe. My husband loves it even though he's not a big fan of shrimp. I've already made this a few times per his request... its just such a comforting dish especially when paired together with rice. It also works well with chicken stock instead of seafood stock, and parsley instead of cilantro. I happened to run out of those ingredients and improvised, but it was also very good, less overpowering.
hungryboy2 6y agoI started the rice then began to prep the veggies. I used a long cooking brown ricw and it finished when the camarones finished. I will increase the cilantro and olives next time. A great recipe that I didn't have a clue how to build, that turned out very well.
RC94509 6y agoJust curious - why is this listed as vegetarian?