SHRIMP & CALAMARI FRICASEE (FRICASE DE CAMARON Y CALAMARES)

Shrimp & Calamari Fricasee (Fricase de Camaron y Calamares) image

Provided by Juliann Esquivel @Juliann

Categories Fish

Number Of Ingredients 19

2 pound(s) shrimp cleaned and devined.
2 pound(s) cleaned fresh calamari cut in rings
1/2 pound(s) fresh grape tomato cut in halves and mashed down with a potatoe masher
1 bunch(es) fresh cilantro chopped fine
1 large vidalia onion or sweet onion, you can also use a white onion diced fine
1 large green bell pepper chopped fine
5 clove(s) fresh garlic mashed down or put through a garlic press
1/4 cup(s) a 2 tablespoons more olive oil
3 tablespoon(s) butter
1 small can of whole tomatos, mashed down very well i use hunts
1/4 cup(s) white table wine
1 teaspoon(s) goya adobe powder
1 small packet of goya sazon with culantro and achote
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) oregano, dried
1/4 teaspoon(s) ground cumin
1 tablespoon(s) asian fish sauce
1 small bay leaf
1/2 teaspoon(s) bijol condiment coloring & seasoning

Steps:

In a heavy large saute pan heat oil and butter add your smashed garlic, saute the garlic a minute to flavor up the oil next add then add the grape tomatos, onions,green peppers, cilantro, can tomatos, and saute for three minutes over medium heat. When onions and peppers are limp add wine, fish sauce, and seasonings oregano, cumin, black pepper, adobo powder, packet of Goya sazon, and one bay leaf add your calamari saute for three more minutes,
Next add your shrimp reduce flame to low cover and simmer for two more minutes. After two minutes uncover and check shrimp to see if the are pink. If they still look like they are not done cover one more minute. Shrimp cook fast, and you do not want to overcook them. Add a little food coloring Bijol (can be found in the latin food market in the spice section in little tins or in small bottle). stir gently and remove from heat. Cover and let stand for 5 minutes. the heat will continue to cook the shrimp and calamari. Serve on top of fluffy white rice. See my recipe Enjoy..