This Camarones guisados (stewed shrimp) recipe is terrific and easy to make. Serve these flavorful shrimp in a hearty tomato sauce with any of our suggested dishes and you'll know just how awesome they are.
Why we ❤️ it
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.
What's camarones guisados?
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.
Camarones guisados (stewed shrimp)
About our recipe
To make these shrimps in tomato sauce you don't need a Ph.D., it's easier than that, as we Dominicans say.
Another good thing about these Dominican shrimp dishes 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.
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Camarones Guisados Recipe (Stewed Shrimp)
- 2 tablespoons olive oil
- 4 plum tomato, cut into cubes or 1 doz cherry tomatoes, halved
- 2 bell pepper, cut into small pieces
- 3 cloves garlic, crushed
- 1 cup tomato sauce
- 2 pound shrimp (large, uncooked and peeled), [0.9 kg]
- ½ teaspoon pepper (freshly-cracked, or ground), (or more, to taste)
- 1½ teaspoon salt, (or more, to taste)
- Heat the olive oil in a skillet over low heat. Cook the tomatoes, bell pepper, and garlic stirring frequently.Add tomato sauce and 1 cup of water. Cook over low heat until the vegetables are cooked through.
- Add the shrimp and cook until they turn bright pink.Season with salt and pepper to taste.
- Remove from heat, and serve.
Nutritional information is calculated automatically based on ingredients listed. Please consult your doctor if you need precise nutrition information.
Published Dec 27, 2010, revised