Camarones Sagua (Cuban Shrimp in Sofrito)
"A tasty Cuban dish made super easy when using frozen shelled shrimp and a jarred sofrito sauce."
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (384 g)
- Calories 394.2
- Total Fat - 19.2 g
- Saturated Fat - 1.4 g
- Cholesterol - 289 mg
- Sodium - 2003.1 mg
- Total Carbohydrate - 12.8 g
- Dietary Fiber - 2.8 g
- Sugars - 2.6 g
- Protein - 40.8 g
- Calcium - 144.1 mg
- Iron - 1.5 mg
- Vitamin C - 25.1 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat the olive oil in a skillet over medium heat, and saute the red peppers for 4 minutes. Add the parsley, peas and the sofrito. Stir well and continue cooking for 1 minute more.
Step 2
Add the fist stock and bring to a boil, then reduce heat and simmer for 12 minutes, stirring occasionally. Season to taste with salt and pepper.
Step 3
Add the shrimp and cook until the shrimp is opaque and done, about 3 more minutes depending on the size of the shrimp. Taste the sauce and adjust seasoning to your taste.
Optional: Place the cornstarch in a small bowl and stir in water to make a thin slurry. Add a bit of the slurry to the sauce to thicken - adding as much as needed to your liking, discarding what you don't use. Don't add it all at once!!!
Step 4
Garnish as you like, and serve immediately. Best served with white rice.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- When selecting the shrimp, make sure to buy shelled and deveined shrimp for best results.
- If you'd like to make your own sofrito, you can find many recipes online.
- Instead of olive oil, use coconut oil. Coconut oil is a healthier alternative to olive oil, and has a unique flavor that will add a subtle sweetness to the dish.
- Instead of fish stock, use vegetable stock. Vegetable stock is a great option for vegetarians and vegans, as it does not include animal products. It will also add a more subtle flavor to the dish.
Camarones al Ajillo (Garlic Shrimp) Heat the olive oil in a skillet over medium heat, and sauté the garlic for 2 minutes. Add the shrimp and cook until the shrimp is opaque and done, about 3 more minutes depending on the size of the shrimp. Add the parsley and season to taste with salt and pepper. Garnish as you like, and serve immediately. Best served with white rice.
Coconut Rice: A fragrant, delicious side dish that pairs perfectly with Camarones Sagua. The subtle sweetness of the coconut complements the savory flavors of the shrimp and sofrito sauce.
Grilled Plantains: Grilled plantains are a delicious and easy way to add a tropical twist to the meal. The sweetness of the plantains pairs nicely with the savory flavors of the shrimp and sofrito sauce, and the caramelized exterior of the plantains adds a nice contrast to the creamy coconut rice.
FAQ
Q: What type of shrimp should I use?
A: You can use any type of shelled and deveined shrimp for this recipe. Frozen shrimp is the easiest option, but you can also use freshly cooked shrimp.
Q: How long should I cook the shrimp?
A: The cooking time for the shrimp will depend on the size of the shrimp and the cooking method used. Generally, shrimp will cook in about 3-4 minutes in a hot skillet or 8-10 minutes when boiled or steamed.
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Fun facts:
This recipe for Camarones Sagua was made popular by Cuban singer Celia Cruz, who released a song of the same name in the mid-1970s.
The dish was also featured in the popular Cuban-American film, Fresa y Chocolate, which was released in 1993 and won the Goya Award for Best Spanish Language Foreign Film.