Shrimp Creole - Camarones a'la Criollo
Recipe: #32653
June 22, 2019
Categories: Shrimp, Tomato, Cuban, Sunday Dinner, Vegetarian, Wine, Vegetarian Dinner, more
"Spicy, saucy, fragrant Cuban shrimp recipe that is sure to please."
Ingredients
Nutritional
- Serving Size: 1 (319.1 g)
- Calories 292.7
- Total Fat - 18.5 g
- Saturated Fat - 2.5 g
- Cholesterol - 142.8 mg
- Sodium - 1451.2 mg
- Total Carbohydrate - 14.7 g
- Dietary Fiber - 3.7 g
- Sugars - 5.7 g
- Protein - 18.3 g
- Calcium - 116.7 mg
- Iron - 3.1 mg
- Vitamin C - 23.9 mg
- Thiamin - 0.1 mg
Step by Step Method
Make the Sofrito
Step 1
Heat the olive oil in a large skillet over medium-high heat until just fragrant.
Step 2
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 dry white wine stirring gently.
Step 3
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.
Step 4
Add the olives and allow the sauce to simmer gently for about 15 minutes.
Step 5
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.
Step 6
Serve each portion over brown rice and a generous helping of sauce.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting shrimp, look for shrimp that are firm and have a bright pink color.
- For the olives, try to find pimento-stuffed olives for added flavor.
- Substitute the olive oil with coconut oil: The benefit of this substitution is that coconut oil is a healthier alternative to olive oil, as it contains healthy fatty acids that can help reduce inflammation and boost immunity. Additionally, it has a unique flavor that will add a subtle sweetness to the dish.
- Substitute the olives with capers: The benefit of this substitution is that capers have a strong, tangy flavor that will add a unique dimension to the dish. Additionally, capers are a healthier alternative to olives, as they are a good source of vitamins and minerals.
Vegetarian Creole 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 dry white wine 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 cooked vegetables of choice (such as zucchini, eggplant, mushrooms, etc.) and cook in the sauce for 3 to 4 minutes. Serve each portion over brown rice and a generous helping of sauce.
Caribbean Roasted Sweet Potatoes - A sweet and savory side dish that complements the spicy flavors of the Shrimp Creole. Roasted sweet potatoes are cooked with garlic, onions, and Caribbean spices for a flavorful and unique accompaniment.
Caribbean Coconut Rice - A creamy, flavorful side dish that pairs perfectly with the Shrimp Creole. This dish is made with long grain rice cooked in coconut milk and Caribbean spices for a unique and delicious accompaniment.
FAQ
Q: How long do I cook the shrimp for?
A: Cook the shrimp 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.
Q: How do I know when the shrimp is cooked?
A: The shrimp is cooked when it is pink and opaque all the way through. You can also check that the internal temperature of the shrimp is 145°F.
3 Reviews
You'll Also Love
Fun facts:
Fun Fact 1: Shrimp Creole is a popular Cuban dish that was created by the famous Cuban chef, Nitza Villapol. She was known for her cookbooks and television show, Cocina al Minuto, which was the first cooking show in Cuba.
Fun Fact 2: The dish is said to have been inspired by the French Creole cuisine, which was brought to Cuba by the French who had migrated to the island in the early 19th century.