Creole Shrimp (Camarones Criollos)

Perfectly cooked shrimp in a slightly spicy tomato, onion, garlic, celery, and bell pepper sofrito, are ready in about 30 minutes and will impress family and friends!

Course: Main Course

Cuisine: Latin American

Keyword: camarones criollos, creole shrimp, sofrito

Prep Time: 10

Cook Time: 25

Total Time: 35

Servings:

Calories: 142kcal

Equipment

knife and cutting board
1 large skillet

Ingredients

1 lb shrimp peeled and deveined
⅓ cup onion chopped
⅓ cup celery chopped
3 cloves garlic minced
½ Bell pepper (red or green) chopped
½ Anaheim chili chopped (optional)
3 large Roma tomatoes chopped
½ teaspoon dried thyme
1 teaspoon paprika
1 teaspoon dried parsley flakes
1 bay leaf
½ teaspoon salt or to taste
freshly cracked bell pepper to taste
¾ cup chicken broth
½ tablespoon cornstarch mixed with 2 tablespoon water
fresh parsley chopped, for serving
lime wedges for serving

Instructions

Heat the oil in a large skillet over medium heat, and sauté the onion, garlic, celery, and bell peppers until soft and fragrant, about 4-5 minutes.
Add the tomatoes, Anaheim chili, herbs, spices, salt, and pepper, and cook until the tomatoes are soft, about 5 more minutes.
Pour in the chicken broth and cornstarch slurry. Bring to a boil, reduce the heat to medium-low, and simmer for 10-12 minutes to let the flavors develop and the sauce thicken.
Mix in the shrimp and cook for 2-3 minutes, just until they change color from grey to pink. Don't overcook them or they will turn out rubbery and tough. Sprinkle chopped parsley on top.
Serve over freshly cooked rice and lime wedges on the side.

Nutrition