Puerto Rican Camarones Guisados


  • 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.

    • 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.

Print Recipe

No Comments

Leave a reply