Puerto Rican Camarones Guisados
Ingredients
| 2 lbs raw shrimp | ||
| 1 oz salt pork, cut into 1/8 inch cubes | ||
| 1 tbs achiote oil (available at Latin Markets) | ||
| 1 onion, minced | ||
| 1 clove garlic, chopped | ||
| 2 oz ham, coarsely chopped | ||
| 4 medium ripe tomatoes, peeled, seeded and chopped | ||
| 1 and 1/2 lb potatoes, peeled and cut into 1 inch cubes | ||
| Bay leaf | ||
| 1 tbs capers | ||
| 12 pitted green olives, sliced | ||
| 1 tsp oregano | ||
| 1/2 tsp sugar | ||
| kosher salt and fresh cracked black pepper to taste | ||
| 1 tbs lime juice | ||
| 1 canned pimiento, sliced ( you may substitute a roasted red pepper) | ||
| 1 tbs fresh cilantro, chopped |
This is a version of Puerto Rican Shrimp stew.
Directions:
- Shell the shrimp, devein and set aside.
- Put the shells into a sauce pan with 3 cups of cold water. Bring to a boil and simmer for 15 minutes uncovered.
- Strain, then reduce the mixture to 1 cup. Set aside.
- Add the salt pork along with the achiote oil in a heat proof casserole, until the pork is browned all over, turning occasionally.
- Add the onion, garlic and green pepper and cook until the onion is tender, but not browned.
- Add the ham, tomatoes, potatoes, bay leaf, capers, olives, oregano, and sugar and shrimp stock
- Season with salt and pepper.
- Cover and simmer until the potatoes are fork tender, about 20 minutes.
- Add the shrimp and cook until the shrimp are pink. 2-3 minutes.
- Stir in the lime juice, and garnish with the pimento and cilantro.
- Serve with rice.
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