Camarones a la Criollo is a tasty mix of shrimp and sweet tomato sofrito sauce served over rice. It is a quick and fail safe recipe. One of the things I like about typical Cuban foods like this recipe is that you don’t have to use a lot of seasonings or spices, because every thing is simple and made with ingredients that grow naturally.
1 Pound, shelled and de-veined
1⁄4 Cup (4 tbs)
1⁄2 Medium, finely chopped
1⁄2 , cored, seeded, finely chopped
2 Tablespoon, minced
Dry white wine
1⁄4 Cup (4 tbs) (Vino Seco)
Vino seco/Dry white wine
1⁄4 Cup (4 tbs)
15 Ounce (1 Can)
Pimento stuffed olives
1 Cup (16 tbs)
Make the sofrito. Heat the olive oil in a large skillet over medium high heat until just fragrant. Add the onions, green peppers and garlic, cook for 3 to 4 minutes or until the onions are translucent.
De-glaze the sofrito by adding the vino seco stirring gently. Add the tomato sauce, oregano, and cumin into the pan bring the sauce to a simmer and then reduce the heat to medium low heat. Add the olives and allow the sauce to simmer gently for about 15 minutes
Add the shrimp and cook in the sauce for 3 to 4 minutes or until the shrimp is fully cooked through stirring occasionally and flipping the shrimp about halfway through.
Serve each portion over brown rice and a generous helping of sauce.
makes 4 servings
This video is produced by Fitcoach2007. Check out thehungrycuban for more interesting food recipes and cooking videos.
Let the good times roll with this classic Cuban favorite. A lip-smacking combo of shrimp and sweet tomato sofrito sauce served over rice, this no-fail Cuban recipe is indeed a win-win one. Very simple and very scrumptious, this one is worth a try.