Camarones a la Criolla
This recipe, which is most representative of Creole cooking, is fast and fail-proof. Fresh vegetables combined with tomatoes and hot seasonings produce a splendid sauce for the fresh shrimp. As with many sauces, this is even better the next day. You may want to prepare the sauce a day ahead and add the shrimp just a few minutes before serving.
- 1˝ pounds shelled medium shrimp
- ˝ cup olive oil
- ˝ cup diced salt pork
- 3 garlic cloves, peeled and finely chopped
- 2 large white onions, finely chopped
- 2 green bell peppers, seeded and finely chopped
- 1 teaspoon dried thyme
- ˝ teaspoon allspice
- 2 bay leaves, cracked
- 1 (1-pound 12-ounce) can tomatoes with juice
- 1 (8-ounce) can tomato sauce
- ˝ to 1 teaspoon Tabasco sauce, or to taste
- Salt to taste
- Dash of Worcestershire sauce
- Salt and coarsely cracked black pepper, to taste
- Fresh parsley sprigs, for garnish
**Six to eight servings
- Heat a 5-quart saucepot or a large deep skillet and add olive oil.
- When heated and the oil begins to smell fragrant, add salt pork, garlic, onions, bell peppers, thyme, allspice and bay leaves.
- Sauté until onions become translucent.
- Add the tomatoes and tomato sauce, salt, Tabasco and Worcestershire.
- Cook on medium-low heat10 minutes. Add shrimp and cook three to five minutes, or until shrimp are pink.
- Season to taste with salt and cracked pepper.
- Do not overcook or shrimp will become tough.
- Garnish with fresh parsley sprigs and serve with cooked rice and fried ripe plantains.
Copywright 2001, Sheila E. Fridman, Gainesville, Fla.
This site was last updated Wednesday, March 15, 2001.
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