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Camarones Guisados | Camarones Enchilados | Latin Shrimp Stew
A bold Latin creole shrimp stewed in a tomato sauce poured over a bed of white rice.
5
from 1 vote
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Course:
dinner, Lunch
Cuisine:
caribbean, Cuban, Puerto Rican
Keyword:
beef stew, camarones, enchilados, guisados, shrimp
Prep Time:
8
minutes
minutes
Cook Time:
20
minutes
minutes
Total Time:
28
minutes
minutes
Servings:
6
Calories:
264
kcal
Author:
Neyssa
Cost:
15
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.
Notes
If using raw potatoes, chop finely and cook along with the shrimp.
Nutrition
Calories:
264
kcal
|
Carbohydrates:
7
g
|
Protein:
24
g
|
Fat:
12
g
|
Saturated Fat:
1
g
|
Cholesterol:
286
mg
|
Sodium:
1036
mg
|
Potassium:
327
mg
|
Fiber:
2
g
|
Sugar:
3
g
|
Vitamin A:
847
IU
|
Vitamin C:
49
mg
|
Calcium:
187
mg
|
Iron:
3
mg