Claribel Recipes
The perfect touch
for your meals
STEWED SHRIMP
Stewed shrimp is easy and quick to make, in addition to being delicious. Claribel Dominican Sazon gives a special touch to this recipe. Enjoy these juicy shrimp in a rich tomato sauce along with any of our suggested dishes, and you’ll see how tasty they are.
¿WHAT ARE STEWED SHRIMP?
Stewed shrimp is not exclusive to Dominican cuisine. This dish is common throughout Latin
America, with variations based on each country’s preferences. The most similar to ours are the
Puerto Rican ones, which I loved when I tried them in San Juan years ago. There is also a Cuban
version.
Along with «locrio de camarones» (shrimp rice), «camarones al ajillo» (garlic shrimp), and
«asopao de camarones» (shrimp stew), this is one of our favorite ways to prepare shrimp.
INGREDIENTS
3 tablespoons of frying oil (peanut, corn, or soybean)
1/2 teaspoon of Claribel seasoning, or to taste
1 pound of boneless smoked pork chop, cut into cubes (0.45 kg)
1 large carrot, diced
1 celery stalk, sliced
1 medium onion, diced
1 bell pepper, diced
8 cups of cooked white rice (see our recipe) (see notes)
1/4 cup of blanched green beans (petit pois)
1/4 cup of green beans, boiled or canned (optional)
1/4 cup of soy sauce, or to taste
1/4 cup of finely chopped leek
STEP-BY-STEP INSTRUCTIONS
1- Heat the oil in a skillet over low heat and add the tablespoon of butter. Cook the shrimp for 2 to 4
minutes without overcooking them until they turn a bright pink color.
2- Add the tomatoes, bell peppers, and garlic. Stir frequently and pour 1 cup of water. Cook over
low heat until the vegetables are cooked. Add the tomato sauce and mix well. Season with salt and
pepper to taste.
3- Remove from heat and serve.
Enjoy these delicious stewed shrimp with their flavorful and juicy tomato sauce. Claribel
Dominican Sazon enhances the flavors of the shrimp and vegetables, creating an irresistible
combination. Enjoy!
HOW TO SERVE
You can serve stewed shrimp with white rice, «moro de guandules» (rice with pigeon peas), and/or fried plantains («tostones»). I also love serving them with corn rice. And, of course, slices of avocado are always a good option.
To add an extra special touch, you can also serve «arepitas de yuca» (cassava arepas) or «arepitas de maíz» (corn arepas) to complete the meal.