Locrio de Camarones (Dominican Rice and Shrimp)

Locrio de camarones (Rice and shrimp)

This weekend a friend and I visited Santo Domingo’s Chinatown, an uptown section of Santo Domingo that Chinese immigrants (recent and old) have made their home. Some of the ones we met didn’t yet speak any Spanish, some spoke Spanish with a heavy accent.

We met two of them that were listening to, and enjoying, merengue music, my friend commented that they were aplatanados.

Locrio de camarones (Rice and shrimp)

If you are Dominican I am sure you know what that word means. If you are not, I will explain. Roughly – and maybe wrongly- translated aplatanado means plantain-like. Being that plantains are a typical, indispensable and common addition to our daily meals it has apparently being chosen to represent our sense of being Dominicans in the same manner that Americans have chosen the apple pie.

Locrio de camarones (Rice and shrimps)

It is not necessary to be a Dominican citizen to be aplatanado, actually, it implies that you are a foreigner that has adapted to our culture. Being aplatanado means that you eat our food, have learned to dance our music, you drink our rum, and have learned to love our country–warts and all.

Being told that you are aplatanado is a compliment, it says that you have been accepted, we think of you as one of us.

Locrio de camarones (Rice and shrimps)

So, if you are not a Dominican citizen but you visit our website often, if you recognize yourself in our stories, and you know the taste of the dishes in our site. If you crave for Sancocho every time it rains, and you know the difference between locrio and asopao, we hereby declare you Officially Aplatanado.

Buen provecho!

Aunt Clara
Locrio de Camarones Recipe (Dominican Rice and Shrimp)
Prep time
Cook time
Total time
Locrio is a combination of rice, meat and vegetables (or Seafood). In this recipe you can substitute the shrimps for shellfish of your preference .
Serves: 6 servings
  • 2 lbs [0.9 kg] of large shrimps, whole
  • 4 cups of rice
  • 1½ teaspoon of salt
  • 6 cups of shrimp broth (see note in the instructions)
  • 3 tablespoons oil
  • 1 cup of tomato sauce
  • 1 pepper, cut into small pieces
  • 2 cloves of garlic, crushed
  • ⅛ cup seedless olives, sliced
  • 3 sprigs of parsley, minced
To make the shrimp broth
  1. Peel the shrimps, removing heads and shells. Reserve the shrimps.
  2. Boil the heads and shells in 12 cups of water over low heat until the liquid reduces to half.
  3. Sift to remove heads and shells. Reserve.
To make the locrio
  1. In an thick-bottom pot heat the oil over low heat.
  2. Add peppers and garlic and cook and stir about 3 minutes. Stir in tomato sauce and olives. Pour in the broth.
  3. When it breaks the boil, season with salt, add the rice and stir. Simmer over medium heat. Stir regularly to avoid excessive sticking.
  4. When all the liquid has evaporated add the shrimps and mix well.
  5. Cover with a tight-fitting lid and simmer over very low heat for 15 minutes. Uncover, stir, moving the rice at the bottom to the top.
  6. Cover and simmer another 5 minutes. Uncover and try the rice for doneness, it should be firm but tender inside.
  7. If necessary, cover and simmer another 5 minutes.
This method of making locrio is not the most common one in the DR, it is, however, the one that I found produces the most delicious locrio. Worth a try.
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{ 7 comments… add one }

  • Catalina November 3, 2014, 1:17 AM

    Clara this is what Im cooking tomorrow, I hope is good. Thanks

  • Tracy March 1, 2012, 7:35 PM

    It came out really wet. :( still ate it, but it was not good. I am not sure what I am doing wrong…but my rice is not flakey at all. I do not think it was the recipe, I think it was me.

    • Aunt Clara March 2, 2012, 4:39 AM

      Don't get discouraged! It is very difficult for a recipe writer to account for all possible situations. Many things can affect the outcome of your rice, like type of rice you use, pot, stove, etc.

      My suggestion, cut on a cup and a half of water next time to adjust for whatever it is that came out wrong last time (could be the rice you used, or your stove).

  • Tracy February 27, 2012, 12:42 PM

    Making this tonight for my Dominican living in TX. :) Says it feeds four…and ready in four minutes….??? Also, four cups of rice is a LOT of rice. :) How many does this feed?

    • Aunt Clara March 1, 2012, 6:12 PM

      It really depends on people's appetites, but at my house it feeds 6.