Camarones Guisados (Dominican Stewed Shrimp)

A quick Dominican shrimp guiso that’s big on flavor and light on time. The shrimp soaks up that garlicky, sofrito-rich sauce and cook in minutes. Spoon this over white rice and you’re in delicious seafood territory.

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Table of Contents

• Ingredients

• Step-by-Step Instructions

• Notes from My Kitchen

Ingredients

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For the Shrimp

• 3 lbs colossal shrimp (11–15 count, cleaned, deveined, deshelled)

• 10 garlic cloves

• 1 tbsp salt

• 1 tsp Dominican oregano

For the Guiso

• 2 tbsp oil

• 3 tbsp sofrito

• 1 tbsp garlic paste

• 1 tbsp adobo

• 1 tsp black pepper

• 1 tbsp paprika

• 1 red onion, sliced

• Mixed bell peppers, sliced

• 3 tbsp tomato paste

• 2 sprigs culantro

• 3 cups water (or seafood stock)

• 1 capful vinegar

• 2 tbsp vegetable Better Than Bouillon (or 1 bouillon cube)

• Fresh cilantro

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Step-by-Step Instructions

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Step 1: Season the Shrimp

• In a pilón (or mortar and pestle), mash garlic cloves, salt, and oregano until well combined.

• Toss this mixture into the shrimp and set aside.

Step 2: Build the Sauce

• In a large pot over medium heat, add oil.

• Stir in sofrito, garlic paste, adobo, black pepper, paprika, onion, and bell peppers.

• Cook until vegetables begin to soften.

• Add tomato paste and culantro.

• Pour in water (or seafood stock).

• Add vinegar and vegetable bouillon.

• Cover and bring to a simmer.

• Taste for salt and adjust if needed.

Step 3: Finish the Dish

• Add the seasoned shrimp and fresh cilantro.

• Lower heat to medium and cover for 5 minutes.

• Stir gently.

Shrimp cooks quickly — once pink and opaque, it’s done.

Notes from My Kitchen

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1. Don’t overcook shrimp, they turn rubbery fast.

2. Seafood stock deepens flavor, but water works perfectly.

3. This is incredible over white rice.

Author: Michelle Disla

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Camarones Guisados

Prep time: 15 MinCook time: 20 MinTotal time: 35 Min

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Ingredients

For the Shrimp

• 3 lbs colossal shrimp (11–15 count, cleaned, deveined, shell off)
• 10 garlic cloves
• 1 tbsp salt
• 1 tsp Dominican oregano

For the Guiso

• 2 tbsp oil
• 3 tbsp sofrito
• 1 tbsp garlic paste
• 1 tbsp adobo
• 1 tsp black pepper
• 1 tbsp paprika
• 1 red onion, sliced
• Mixed bell peppers, sliced
• 3 tbsp tomato paste
• 2 sprigs culantro
• 3 cups water (or seafood stock)
• 1 capful vinegar
• 2 tbsp vegetable Better Than Bouillon (or 1 bouillon cube)
• Fresh cilantro

Instructions

1. In a pilón (or mortar and pestle), mash garlic cloves, salt, and oregano until well combined.
2. Toss this mixture into the shrimp and set aside.
3. In a large pot over medium heat, add oil.
4. Stir in sofrito, garlic paste, adobo, black pepper, paprika, onion, and bell peppers.
5. Cook until vegetables begin to soften.
6. Add tomato paste and culantro.
7. Pour in water (or seafood stock).
8. Add vinegar and vegetable bouillon.
9. Cover and bring to a simmer.
10. Taste for salt and adjust if needed.
11. Add the seasoned shrimp and fresh cilantro.
12. Lower heat to medium and cover for 5 minutes.
13. Stir gently.
14. Shrimp cooks quickly — once pink and opaque, it’s done.

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