This locrio de camarones is a juicy Dominican-style shrimp and rice dish that combines rice, shrimp, vegetables, herbs and spices in a dish full of the tropical flavor of our beautiful Caribbean country.
Why we ❤️ it
This locrio de camarones (rice with shrimp) is an essential element of what it means to be Dominican: our cuisine, and how versatile and varied it is.
Although it is not the most common locrio (learn more about locrio, and all the ways to do it), this is one of those luxury versions that for sure your guests will enjoy and appreciate
Locrio de camarones (dominican rice and shrimp).
Serving suggestions
As we mention in other Dominican locrio recipes, we Dominicans are deeply divided on the question of serving locrio with habichuelas. I'll leave it to you to choose. As you can see here, I served with tostones (can't go wrong with them, ever), and avocado (same). You can try our air fryer tostones for a lighter version.
You can also serve a salad, the classic Dominican salad is an easy choice, and I ALWAYS love berenjenas fritas with locrio.
About our recipe
As mentioned above, our cuisine is very versatile, and in this dish, it shines. All the ingredients in it are already part of our traditional cuisine, but may or may not be used in every home.
If there is something that makes your shrimp locrio different or some ingredient that cannot be missing from yours, we would love to hear it.
Recipe
This awesome free recipe contains Amazon affiliate links, we receive a small commission from any purchase you make at no extra cost to you. Thanks!
Locrio de Camarones Recipe (Dominican Rice and Shrimp)
Ingredients
- 2 pound shrimp (large, uncooked and peeled), [0.9 kg]
- 3 tablespoons vegetable oil
- 1 bell pepper, cut into small pieces
- 4 cloves garlic, crushed
- 1 cup tomato sauce
- ⅛ cup pitted green olives, sliced
- 2 teaspoons salt, (or more, to taste)
- 3 sprigs parsley, minced
- 4 cups rice
Instructions
Make the base: Peel the shrimp removing the heads and shell. Set aside the shrimp and save it for later use.Boil the shells and heads in 8 cups of water over low heat until the liquid is reduced by half. Strain and discard the solids. Set aside the broth, we will use it later.- Sautéing vegetables: In a thick-bottomed pot, heat the oil over low heat. Add peppers and garlic and cook for one minute (be careful not to burn it).Add the tomato sauce and olives. Mix well. Add the broth you made above and season with salt.
- Add the rice: When it starts boiling, add parsley and the rice and cook over medium heat. Stir regularly to avoid sticking.When the liquid has evaporated, add the shrimp and mix well. Cover with an airtight lid and reduce the heat to very low.
- Stir the rice: Cook for 15 minutes. Uncover, stir by moving the rice from the bottom to the top.Cover again and cook for another 5 minutes.
- Taste: Uncover and taste the rice. It should be cooked but firm.If necessary, cover and cook for another five minutes at very low heat.
- Serving: Serve with salad and avocado.
Tips and Notes
Nutrition
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Published Dec 26, 2010, revised
Published: Dec 26, 2010
