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Camarones Guisado: Shrimp Stew

During the holidays I’m always looking for a dish that is super comforting and quick. I always remember my friends having some sort of fish stew during the holidays. Camarones guisado is one of those dishes to make whether it’s the holiday season or not. There’s a sense of melancholy during the holidays that warrants a dish like this. Of course, depending on where you live and your background, the holidays might be done a little differently. But everyone needs a good soothing stew.

One thing about the holiday season in my friends’ house  particularly those whose families were from Puerto Rico, was that there was no shortage of holiday parties or food. Lots and lots of food. My friend’s mom used to make this dish around the holidays. After walking home in the snow it was nice to have something warm and delicious to fill our bellies.

Camarones Guisado

Camarones Guisado or shrimp stew, is as delicious and simple of a recipe as you can get.  The literal translation of guisado is stew and as with most stews you should feel free to put whatever is in your fridge in it. That’s why where you are from dictates how you will eat it. I’ve had the Cuban, Puerto Rican and Mexican versions. In Mexico it’s corn tortillas all the way but I think I like it over tostones (fried plantains) better. I love dishes that are easy to make, because it leaves more time to spend with family and friends. It’s super delicious and satisfying (as many stews are). Maybe it’s the cold weather or maybe it’s because we laugh while we slurp soup. I don’t know, but if you are looking for another way to have shrimp, this is it.

Camarones Guisado

Makes 4 servings

  • 1 pound of shrimp (peeled and deveined)
  • 1 tablespoon of oil
  • 2 bell peppers (sliced & chopped)
  • 2 cloves of garlic (crushed)
  • 2 ounces of tomato paste (sauce)
  • 1/2 cup of water (stock)
  • 2 tablespoons stuffed olives
  • Salt and pepper to taste
  • pinch red pepper flakes (optional)
  • cilantro to garnish (optional)
  • Heat oil in a frying pan on medium-low.
  • Cook tomatoes, tomato paste, bell pepper and garlic over.
  • Season shrimp with salt and pepper and add to vegetable mix.
  • Add 1/2 cup of water/ chicken stock.
  • Increase heat until mix begins to boil.
  • Cook for 4 to 6 minutes (depends on the size of the shrimp). Shrimp should become pink.
  • Remove from heat.


Serve over white rice or tostones.

Whatever way you decided to have it, I know you’ll like it.



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