Camarones Sagua (Cuban Shrimp in Sofrito)

Prep Time
Cook Time
Ready In

Recipe: #28283

October 02, 2017

"A tasty Cuban dish made super easy when using frozen shelled shrimp and a jarred sofrito sauce."

Original recipe yields 4 servings


  • Serving Size: 1 (384 g)
  • Calories 394.2
  • Total Fat - 19.2 g
  • Saturated Fat - 1.4 g
  • Cholesterol - 289 mg
  • Sodium - 2003.1 mg
  • Total Carbohydrate - 12.8 g
  • Dietary Fiber - 2.8 g
  • Sugars - 2.6 g
  • Protein - 40.8 g
  • Calcium - 144.1 mg
  • Iron - 1.5 mg
  • Vitamin C - 25.1 mg
  • Thiamin - 0.3 mg

Step 1

Heat the olive oil in a skillet over medium heat, and saute the red peppers for 4 minutes. Add the parsley, peas and the sofrito. Stir well and continue cooking for 1 minute more.

Step 2

Add the fist stock and bring to a boil, then reduce heat and simmer for 12 minutes, stirring occasionally. Season to taste with salt and pepper.

Step 3

Add the shrimp and cook until the shrimp is opaque and done, about 3 more minutes depending on the size of the shrimp. Taste the sauce and adjust seasoning to your taste.

Optional: Place the cornstarch in a small bowl and stir in water to make a thin slurry. Add a bit of the slurry to the sauce to thicken - adding as much as needed to your liking, discarding what you don't use. Don't add it all at once!!!

Step 4

Garnish as you like, and serve immediately. Best served with white rice.

Tips & Variations

No special items needed.


Karen E

Very easy and quick, aided by the fact that I had previously made and had it sitting waiting to be used. Very tasty, I served it on noodles because thats what we felt like, would be equally good on rice. Thank you, much enjoyed for Culinary Quest 2019, Cuba, FeedBags

review by:
(2 Aug 2019)