Shrimp in Creole Sauce (Camarones a la Criolla) consists of shrimps that are cooked in a rich tomato-oil based sauce along with some tropical herbs, vegetables and condiments. When we hear the word Creole, we immediately think of New Orleans cuisine. However, the term creole also refers to our style of cooking with a cultural mix of Taíno, Spanish and African.
The shrimp is tender, juicy and completely coated with the creole sauce. The sauce gives this dish such intense tropical flavor. The Shrimp in Creole Sauce is usually served over white rice or it can be accompanied with mofongo.
Shelling the Jumbo Raw Shrimp – Shrimp in Creole Sauce!
This is 1 pound of deveined jumbo raw shrimp (approximately 15 shrimps) with the shell and tail on.
To shell a shrimp, let’s first take out the legs.
Remove the shell completely.
For the tail, gently pull the tip of the tail until it separates from the shrimp.
All the shells and tails should be placed in a bowl and the shrimp in another bowl. The shelling process will take approximately 10 to15 minutes.
The shells and tails have been rinsed in cold water.
Preparing the Shrimp Stock for the Shrimp in Creole Sauce!
In a saucepan, melt one tablespoon of butter over medium heat. Add the shells and tails with 1½ cups of water. You can add chunks of onion, sliced celery and carrots for a richer flavor. Bring the liquid to a boil.
Once the liquid is boiling, reduce heat to low and simmer for 10 to 15 minutes. Cover saucepan with a lid.
NOTE: The shells and tails are turning pink in color.
After 10 minutes of simmering, the shrimp stock is ready. Remove from heat and allow to cool.
Straining the Shrimp Stock!
The final step is to carefully strain the shrimp stock through a fine-mesh strainer into a bowl.
Set the shrimp stock bowl aside.
Seasoning the Jumbo Raw Shrimp!
Once the shell and tails are removed from the shrimps, they are rinsed in cold water and patted dry with a paper towel. I like to season the shrimp with a pinch of salt and black pepper.
NOTE: The shrimp were purchased already deveined.
Sautéing the Herbs and Vegetables!
First heat 2 tablespoons of extra virgin olive oil over medium heat in a skillet before adding the following ingredients: ½ of a green pepper, cut into strips, ½ of a red pepper, cut into strips, ¼ cup of chopped onions and 2 chopped ajies dulces (sweet peppers) or you can substitute with cubanelle peppers.
Click on this link for more information on Ajies Dulces – Sweet Peppers.
Continue with adding 3 minced garlic cloves, 2 sprigs of chopped cilantro and 2 small culantro (recao) leaves, chopped. If you don’t have culantro, then increase the amount of chopped cilantro to 6 sprigs.
Click on this link for more information on (Recao) – Culantro.
Stir well and sauté for approximately 5 minutes.
Adding the Remaining Condiments – Shrimp in Creole Sauce!
We are ready to add the remaining condiments: 4 ounces of tomato sauce, 1 tablespoon of red wine vinegar, 2 teaspoons of paprika, 1 teaspoon of adobo without salt, 1 teaspoon of lite salt or to taste, 1 teaspoon of oregano leaves, and 1½ teaspoons of ground coriander.
Stir all the ingredients until well blended. Cook for 3 to 5 minutes over medium heat.
We can now add approximately ½ cup of the shrimp stock. You can always add more shrimp stock if the sauce becomes too thick.
Stir and cook until the sauce is slightly thickened.
Now that the sauce is starting to thicken, let’s add the shrimp.
Coat the shrimp completely with the tomato-oil based suace and cook until they turn a pink color.
As you can see the shrimps are not as translucent. They are starting to turn pink.
After 15 minutes of cooking, the sauce is thick and the shrimps are cooked. This looks so delicious! The Shrimp in Creole Sauce is ready.
Serving the Shrimp in Creole Sauce!
For this recipe, you can add the ingredients of your preference and increase or decrease the quantity of each ingredient listed. I love this dish over white rice. However, this popular dish is best known served with mofongo (mashed plantains)!
Click on the link to watch my YouTube video on How to prepare Shrimp in Creole Sauce (Camarones a la Criolla)!
Recipe and Nutritional Facts!
Nutritional information is provided as a courtesy and is approximate only. Please refer to our Nutritional Facts Disclaimer for more information!
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Shrimp in Creole Sauce
- Prep Time: 30 Minutes
- Cook Time: 30 Minutes
- Total Time: 1 hour
- Yield: 4 Servings 1x
Description
Shrimp in Creole Sauce (Camarones a la Criolla) consists of shrimps that are cooked in a rich tomato-oil based sauce along with some tropical herbs, vegetables and condiments.
Ingredients
- 1 pound jumbo raw shrimp, deveined with shell and tail on
- 1 tablespoon butter
- 1½ cups of water
- 2 tablespoons of extra virgin olive oil
- ½ green pepper, cut into strips
- ½ red pepper, cut into strips
- ¼ cup of chopped onions
- 2 chopped ajies dulces (sweet peppers) or you can substitute with cubanelle peppers
- 3 minced garlic cloves
- 2 sprigs of chopped cilantro
- 2 small culantro (recao) leaves, chopped
- 4 ounces of tomato sauce
- 1 tablespoon red wine vinegar
- 2 teaspoons of paprika
- 1 teaspoon of adobo without salt
- 1 teaspoon of lite salt or to taste
- 1 teaspoon of oregano leaves
- 1½ teaspoons of ground coriander
Instructions
- Remove the shells and tails from the shrimps. Place in a bowl and rinse in cold water.
- Melt 1 tablespoon of butter in a saucepan over medium heat. Place the shells and tails in saucepan. Pour 1½ cups of water and bring the liquid to a boil.
- Reduce heat to low and simmer for 10 to 15 minutes.
- Strain the shrimp stock into a bowl and set aside to cool.
- Season raw shrimps with salt and pepper.
- Heat olive oil into saucepan and add green and red peppers, onions, ajies dulces, minced garlic cloves, cilantro and culantro into a saucepan. Stir well and sauté for approximately 5 minutes.
- Add the remaining condiments and stir well. Cook for 3 to 5 minutes over medium heat.
- Pour the shrimp stock and cook until the sauce slightly thickens.
- Once the sauce starts to thicken, place the shrimps into saucepan and cook until they turn a pink color – approximately 10 to 15 minutes.
Notes
If you do not have culantro (recao), then increase the amount of chopped cilantro to 6 sprigs.
- Category: Stews
- Method: Simmering
- Cuisine: Puerto Rican
Keywords: Shrimp, Shrimp in Creole Sauce, Camarones, Camarones a la Criolla
