Camarones Guisados Camarones Enchilados Latin Shrimp Stew Recipes

CAMARONES GUISADOS (STEWED SHRIMP)

Steps:

• Heat the oil in a small caldero or large frying pan over medium heat.
• Sauté the onion and green pepper until softened, about 5 minutes. Add the garlic and sauté for 1 minute longer. *You can also use 2 heaping tablespoons of SOFRITO [click for recipe]
• Add the tomatoes along with their liquid, olives, 2 tablespoons of cilantro, bay leaf and oregano. Season to taste with salt and pepper.
• Crush the tomatoes with the back of a spoon and bring the sauce to a simmer. Allow to cook for 5 minutes.
• Add the shrimp and sauté for 2-4 minutes, just until opaque. Do not overcook!
• Garnish with additional chopped cilantro before serving. Serve over rice or with bread for sopping up the sauce.

CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)

Steps:

• Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
• Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
• Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.