Camarones Guisados- Shrimp Stew
by GardeningChic
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.
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INGREDIENTS
- 36 Jumbo/Collosal Shrimp
- 1 3-oz can tomato paste
- 2 cloves Garlic ; Crushed
- 1 medium Onion ; (any kind of onion you prefer)
- 1 large Red Bell Pepper ; sliced thinly
- 2 tbsp Stuffed Olives
- 0.25 cup olive oil ; good
- 2 tbsp cilantro ; chopped
- 0.5 cup water or seafood stock ; (seafood stock adds dept h)
- Salt ; (add to your taste)
- Pepper ; (add to your taste)
- 1 can Adobo ; just be careful that you do not over salt the dish
INSTRUCTIONS
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
NOTES
Maiah702
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (205g) | ||
| Recipe Makes: 4 | ||
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| Calories: 240 | ||
| Calories from Fat: 143 (60%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 15.9g | 21 % | |
| Saturated Fat 2.3g | 11 % | |
| Monounsaturated Fat 10.8g | ||
| Polyunsanturated Fat 2g | ||
| Cholesterol 95.8mg | 29 % | |
| Sodium 227.7mg | 8 % | |
| Potassium 472mg | 12 % | |
| Total Carbohydrate 10.5g | 3 % | |
| Dietary Fiber 2.5g | 10 % | |
| Sugars, other 8g | ||
| Protein 14.6g | 21 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 240
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
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