This recipe for Camarones Guisados (Stewed Shrimp) is easy and great. Serve these tasty shrimp in tomato sauce and you'll tell me just how tasty they are.
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If I could eat shrimp every day, I would probably do, and very often I would serve them in as Camarones Guisados. How can a dish so simple and easy taste so delicious? One of those life mysteries.
I assure you that I am not alone in my love and adoration for this dish. You go to any part of the country and you find them. In fact, one of my favorite restaurants to order it is in … Bonao! You can’t be further from the sea in this country. This is as flavorful made with Montecristi shrimp (my small town by the sea) as it is with Sanchez’s, where the most popular shrimp from the Dominican Republic come from.
Stewed shrimp is not just Dominican food. It is a common dish throughout Latin America, with different touches depending on the taste of each country. Those most similar to ours are Puerto Rico’s, which I loved when I tried them in San Juan years ago. There is also a Cuban version, but I am not sure if I can trust a restaurant in the tourist area of Miami to make authentic Cuban food, I am waiting for a Cuban friend to invite me to give my verdict. Ahem… hint hint.
About our recipe
To make these shrimps in tomato sauce you do not need a Ph.D., any easier would be too much. If you have the ability to chop some tomatoes without cutting a finger, you are more than capable to follow along with this Camarones Guisados recipe, perfect for serving with white rice, or crispy tostones. It is a mouth party of Dominican flavors.
Another good thing about these Dominican shrimp dish is that although there will be some small variations among the recipes of each home, in the end, the result is almost the same. The most “daring” thing I’ve seen is someone who adds some hot sauce to it, but that’s not very common. And if you want to try a crazy-good version of Camarones Guisados with coconut, we have a recipe.
Camarones Guisados Recipe (Stewed Shrimp)
Ingredients
- 2 tablespoons of olive oil
- 4 plum tomatoes cut into cubes or 1 doz cherry tomatoes , halved
- 2 bell peppers , cut into small pieces
- 3 cloves of garlic , crushed
- 1 cup of tomato sauce
- 1/2 cup of water
- 2 lb [0.9 kg] of shrimp , peeled and deveined
- 1/2 teaspoon of pepper (or more, to taste)
- 1 1/2 teaspoon of salt (or more, to taste)
Instructions
- In a saucepan heat the oil over low heat.
- Cook and stir the tomatoes, bell pepper, and garlic for a minute. Add tomato sauce and water. Simmer over low heat until all the vegetables are cooked through. Stir in the shrimp and simmer until the shrimp turn bright pink.
- Season with salt and pepper to taste.
What side dishes would you recommend?
Arroz Blanco and Tostones.
How do I calculate the measurements if I only want two servings instead of six?
Dividing them accordingly, though keep in mind that this is not an adaptation I have tested, and can not vouch for the results
Can the shrimp be frozen? If not , how long do Inerd to thaw them?
How long do I keep the veggies simmering?
Yes, you can use frozen shrimp. They need to be thawed.
What kind of Tomato Sauce should be used here?
This or similar: https://www.dominicancooking.com/11910-homemade-tomato-sauce-and-chicken-broth.html
How about also putting some beer in it? My mom makes it like that sometimes too and it’s delicious. I’m trying to cook shrimp myself this weekend.