CAMARONES GUISADOS- SHRIMP STEW

CAMARONES GUISADOS- SHRIMP STEW image

Number Of Ingredients 12

36 Jumbo Deveined Uncooked Shrimps (21/25 per lb. count)
3 oz. (half of a small can) of tomato paste or a small can of tomato sauce, whichever your preference is
2 Garlic Cloves- Crushed
One Medium Onion (any kind of onion you prefer)- sliced thinly
One Large Red Bell Pepper- sliced thinly
2-3 tbsp of Stuffed Olives
1/4 of a cup of good olive oil
2-3 tbsp of chopped cilantro
1/2 cup of water or seafood stock (seafood stock adds depth to the flavor but water does just fine)
Salt (add to your taste)
Pepper (add to your taste)
** You can also add any kind of Adobo you like for extra flavor. If you do, just be careful that you do not over salt the dish

Steps:

Peel, rinse and pat dry all of your shrimp Slice the onion and the pepper, set aside. In a sauté pan, heat the 1/4 cup of olive oil, over medium heat. Once the oil is heated, add the onion, pepper and the olives to the pan until they start to become slightly tender about 5-7 minutes After the vegetables are tender, you can then add the tomato paste and also begin to add your water or stock to begin dissolving the paste. Add the water in parts as you might not need the whole 1/2 cup. At this point you can turn the heat up a little to bring the mixture to a medium simmer, if its not already simmering. Simmer for about 6 minutes The last thing you will add is the shrimps. Once all of your ingredients come together, you want to stir in the shrimps and cover the pan for about 5-8 minutes and then test the shrimps to see if they are done. They should be pink and slightly firm to the touch but not tough There is nothing worse than putting the shrimps in the pan when you first start to put the ingredients together at the beginning of the dish. When shrimps cook for a long period of time they become very tough and rubbery. So make sure they are added in the end and you are sure to have the most tender and tasteful Camarones Guisados! Happy Cooking! The Gardening Chic