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–+ servings
shrimp and vegetables in a red thick sauce in a stainless steel pan.
Author: Neyssa
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5 from 1 vote

Camarones Guisados | Camarones Enchilados | Latin Shrimp Stew

A bold Latin creole shrimp stewed in a tomato sauce poured over a bed of white rice.
Prep Time 8 minutes
Cook Time 20 minutes
Total Time 28 minutes

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: 264kcal | Carbohydrates: 7g | Protein: 24g | Fat: 12g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1036mg | Potassium: 327mg | Fiber: 2g | Sugar: 3g | Vitamin A: 847IU | Vitamin C: 49mg | Calcium: 187mg | Iron: 3mg
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