MTT_709_MONTI_MOFONGO.jpg

Camarones Guisados (Shrimp Stew)

Make this Tonight - "Mofongo and Much More!"

10
Prep Time
(minutes)
30
Cook Time
(minutes)
4
Servings

Ingredients

  • ½ pound jumbo shrimp
  • 1 tablespoon canola oil
  • ½ packet Sazon Goya with Culantro and Achiote
  • ½ small yellow onion, fine dice
  • ½ red bell pepper, fine dice
  • ½ tablespoon minced garlic
  • 7 oz canned San Marzano tomatoes
  • ½ cup coconut milk
  • 1 anchovies, minced
  • 1 bay leaf
  • ¼ teaspoon dried oregano
  • 2 tablespoons alcaparrado (sliced, pimento-stuffed spanish olives and capers in 3 to1 ratio)
  • Juice of ½ lime
  • Salt and Pepper to taste
  • ¼ cup fresh cilantro leaves

Steps

  1. Add oil and Sazon to a 2-quart saucepan over medium heat. Add the onion and pepper.
  2. Cook for 2 minutes then add the garlic.
  3. Cook for 1 minute until fragrant and then add the tomatoes, coconut milk, anchovies, bay leaf, oregano, and alcaparrado.
  4. Salt and pepper to taste.
  5. Lower the heat and simmer until the sauce has thickened. Add shrimp and lime juice. Simmer until shrimp are cooked through. They should be shaped like the letter J.
  6. Finish with cilantro.