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|
|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.