Camarones Guisados - Shrimp Stew
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.
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.
- 2 cloves garlic crushed
- 36 jumbo/collosal shrimp
- 1 3-oz can tomato paste
- 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
- Carbohydrate 10.4965375 g
- Cholesterol 95.76 mg
- Fat 15.92685 g
- Fiber 2.50937494874001 g
- Protein 14.6135375 g
- Saturated Fat 2.25925 g
- Serving Size 1 1 Serving (205g)
- Sodium 227.72 mg
- Sugar 7.98716255126 g
- Trans Fat 0.838362499999998 g
- Calories 240 calories
Step-by-step
- 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
Fresh Aromatics Versus Preserved Elements
Shrimp scampi relies on butter, wine, and high heat for rapid reduction, whereas Camarones Guisados builds a thick base through slow-cooked aromatics and concentrated tomato paste. Using fresh onions and bell peppers introduces natural sugars that caramelize gently in olive oil over a seven-minute window. Stuffed olives and commercial seasoning blends contribute concentrated sodium and cured notes that balance the sweetness of the vegetables. Adding water or seafood stock gradually allows the tomato paste to hydrate evenly without breaking the emulsion of the cooking oil.
Equipment and Temperature Control
A wide sauté pan provides the necessary surface area for moisture evaporation during the simmer phase. Cast iron retains heat effectively, but enameled cast iron prevents the acidic tomato paste from reacting with the metal. Shrimp demand precise temperature management because their muscle fibers tighten rapidly above 140 degrees Fahrenheit. Introduce the shellfish during the final five to eight minutes of cooking to prevent a rubbery texture. Watch for an opaque pink exterior and a firm resistance when pressed. If seafood stock is unavailable, substitute bottled clam juice diluted with water at a one-to-one ratio.
