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.
Scale
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