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Puerto Rican Shrimp

My rendition of Camarones Criollos - my favorite dish from Sol Food in Marin County.  Cooked in a rich sauce made with tomato, onion, garlic, and lime; this full-flavored, yet simple shrimp dish will have you kickin'! 


  • 3/4 pound shrimp, thawed and tails removed

  • 2 tablespoons Butter + extra to lightly coat pan

  • Olive Oil to lightly coat the pan

  • 1/2 onion, diced

  • Red pepper flakes to taste

  • 3 cloves garlic, minced

  • 1 14.5 ounce can diced tomatoes with juices

  • 1/4 cup white wine

  • 2 limes

  • 1/4 cup fresh cilantro, chopped

  • Salt + Pepper to taste

  • 1 Avocado, sliced

  • Hot Sauce (optional) 

  • 1 1/2 cups Cooked Rice 

Begin by removing the tails from the shrimp.  With enough butter + olive oil to lightly coat a pan, saute the tails over medium heat until they are dark pink and very fragrant - about 5 minutes. Remove and discard tails.


If necessary, add more butter + olive oil to saute the onions and red pepper flakes until the onions are just translucent.  Add the garlic for one minute or until fragrant. Pour in the white wine and scrape the bottom of the pan to deglaze. Add diced tomatoes and juice from one lime, and simmer over medium-low heat until slightly thickened, about 5-10 minutes.


Return the heat to medium, season the shrimp with salt and pepper, and place in a single layer in the pan. Cook shrimp until pink, about 5 minutes, turning half way through. Mix in cilantro (reserving a pinch) and 2 tablespoons of butter to silken the sauce.  Salt and pepper to taste.


Serve shrimp and a generous helping of sauce over cooked rice. Sprinkled with reserved cilantro. Garnish with sliced avocado, lime wedges and your favorite hot sauce. Enjoy with someone you love!  

Yields 2 servings

Active Time ~ 30 minutes

Total Time ~ 30 minutes

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