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Known by many names, camarones guisados, camarones enchilados, or creole shrimp, this stewed shrimp recipe is bursting with flavor! Made with heart healthy corn oil which a clinical study shows that Mazola® Corn Oil reduces cholesterol 2x more than extra virgin olive oil. To learn more about this claim, visit Mazola.com.
I called my mom to ask her how she makes her camarones guisado, and she quickly corrected me that it's called camarones enchilados.
This led me on a journey to figure out, what is the difference between camarones guisado and camarones enchilados?
Guisado or Enchilado?
Honestly, it's basically the same. Puerto Rican shrimp is known as shrimp guisado, whereas Cuban shrimp is known as camarones enchilados.
The difference is more or less in it's sofrito. Puerto Rican sofrito usually incorporates red bell peppers as well as cilantro, whereas Cuban sofrito is usually green bell pepper and garlic heavy.
This shrimp stew recipe will be a fusion incorporating what I've learned from both my Cuban and Puerto Rican cultures.
Ingredients
Ingredients for shrimp guisado are as followed:
- Oil-
- My mom told me her recipe involves both butter and olive oil. But in order to make the dish more heart healthy, I decided to reduce the extra saturated fats and cholesterol by swapping out the butter and olive oil with Mazola Corn Oil.
- Bell Peppers-
- I'm going with red and green. You can use either, or add in yellow and orange, too. I chose to chop the peppers finely so the shrimp would still dominate the presence of the camarones enchilados.
- Onion-
- Choose a yellow or white. Red onions would make the dish too sweet.
- Fresh Garlic Cloves-
- Please use fresh, not the jarred stuff -if possible.
- I love my garlic chunky, but you can finely dice it or even use a pilon (pestle and mortar) to make a fresh garlic paste.
- Fresh Herbs-
- A few sprigs of cilantro and a sprig or two or fresh oregano makes a huge difference with this shrimp guisado.
- Raw Shrimp-
- Peel and clean the shrimp to remove the shell, vein, and tails before cooking.
- For a stronger shrimp flavor, you can make your own shrimp stock
- Tomato Paste-
- Tomato paste is the secret for quick sauces. Since it has been precooked, you can add it in at the end without compromising on flavor or adding more time, which we don't want to do with shrimp.
- Tomato paste is a reduced tomato sauce, which helps thicken the camarones enchilados.
- Broth-
- Use seafood or vegetable broth.
- Green Olives-
- The acidity and saltiness from green olives is perfect and goes hand in hand with shrimp guisados.
- Potatoes-
- Finely chop a small red potato and boil it on the side. I love potatoes in guisados. This is not called for in any camarones enchilados or many carmarones guisados, this is a spin and incorporation of what I enjoy. Completely optional.
- You can also use half a can of diced potatoes for ease. Use the other half to make a breakfast hash!
- Salt and Pepper-
- A lot. This is a complete season to taste recipe. Wait until the end and adjust the salt and pepper to your liking.
Instructions
How To Make Shrimp Guisado or Shrimp Enchilados
- Warm oil.
Heat ¼ cup of Mazola Corn Oil until warmed through.
- Add peppers and onions.
Cook for about 4-6 minutes, or until vegetables have softened. - Add garlic and herbs.
Once peppers and onions have softened, add in your garlic, oregano, and cilantro. Quickly mix for about 30 seconds to keep garlic from burning.
- Pour broth and olives.
Allow to come to a gentle simmer before adding in shrimp. (Lower the heat if necessary.)
- Add shrimp and potatoes.
Shrimp cooks quickly and will cook while the broth reduces. Allow shrimp to cook for about 6-7 minutes, stirring occasionally.
- Taste for seasoning.
Once the shrimp has cooked through, taste for seasoning. Add more salt or pepper if desired.
Side Suggestions
If you're wondering what to serve with camarones enchilados, this creole shrimp stew recipe goes great with white rice.
- White Rice
- Yuca (Cassava)
- Cauliflower rice
- Tortillas
- Orzo
This Latin shrimp recipe is a perfect healthy seafood lunch to take to work or enjoy on a weekend at home.
I love cooking with themes. Like Taco Tuesdays, Wacky Wednesdays, or even seasonal themes that go around months, holidays, or with the weather.
Did you know September is National Cholesterol Awareness Month?
Latinos tend to have higher cholesterol levels, and my family is no different.
Being mindful and making simple swaps with our ingredients is a great way to stay healthy.
Visit Mazola.com for more recipes and inspiration.
*see Mazola.com for more information on the relationship between corn oil and heart health.
Camarones Guisados | Camarones Enchilados | Latin Shrimp Stew
Equipment
- stove
Ingredients
- ¼ cup Mazola Corn Oil
- 1 green bell pepper finely chopped
- 1 red bell pepper finely chopped
- ½ cup yellow onion finely chopped
- 4 cloves garlic chopped
- 2 tablespoons cilantro chopped
- 2 sprigs oregano
- 1 cup seafood broth
- 3 tablespoons tomato paste
- ¼ cup green olives sliced
- 24 ounce jumbo raw shrimp
- 1 cooked potato finely diced
- salt to taste
- black pepper to taste
Instructions
- Warm oil over medium high heat.
- Saute bell peppers and onions until softened, about 5-6 minutes.
- Stir in garlic, cilantro, and oregano for 30 seconds.
- Pour in seafood broth. Bring to a gentle boil. Add in tomato paste and mix to blend.
- Add shrimp and cook until pink, about 5-7 minutes.
- Fold in potatoes and taste for seasonings. Allow potatoes to heat through and serve.
