📝 About This Recipe
A cornerstone of Dominican coastal cuisine, Camarones a la Criolla is a vibrant, soul-warming dish that marries succulent shrimp with a rich, aromatic tomato and pepper sauce. This 'Criollo' style highlights the holy trinity of Dominican cooking—garlic, oregano, and bell peppers—simmered until the flavors are perfectly melded. It is a celebratory meal that tastes like a tropical breeze, offering a perfect balance of savory notes and a hint of bright acidity.
🥗 Ingredients
The Shrimp & Marinade
- 1.5 pounds Large Shrimp (peeled and deveined, tails on or off per preference)
- 4 cloves Garlic (mashed into a paste)
- 1 tablespoon Lime Juice (freshly squeezed)
- 1 teaspoon Dried Dominican Oregano (crushed between palms)
- to taste Salt and Black Pepper
The Criolla Sauce
- 2 tablespoons Olive Oil
- 1 medium Red Onion (finely diced)
- 1 Cubanelle Pepper (diced (or green bell pepper))
- 1/2 Red Bell Pepper (diced for color and sweetness)
- 2 tablespoons Tomato Paste
- 1/2 cup Tomato Sauce (canned plain tomato sauce)
- 1/2 cup Chicken or Seafood Stock (low sodium)
- 1/4 cup Dry White Wine (optional, for depth)
- 1/4 cup Pitted Green Olives (sliced)
- 1 teaspoon Capers (drained)
Finishing Touches
- 1/4 cup Fresh Cilantro (finely chopped)
- 1 tablespoon Butter (cold, to emulsify the sauce)
👨🍳 Instructions
-
1
In a medium bowl, toss the cleaned shrimp with the mashed garlic, lime juice, dried oregano, salt, and pepper. Let them marinate for 15 minutes while you prep the vegetables.
-
2
Heat the olive oil in a large skillet or 'caldero' over medium-high heat.
-
3
Add the marinated shrimp to the skillet in a single layer. Sear for about 1 minute per side until they just turn pink but are not fully cooked through. Remove the shrimp from the pan and set aside.
-
4
In the same skillet (don't wash it!), add the diced red onion, Cubanelle pepper, and red bell pepper. Sauté for 3-4 minutes until the onions become translucent.
-
5
Stir in the tomato paste and cook for 2 minutes, stirring constantly. This 'toasts' the paste and deepens the color and flavor of the sauce.
-
6
Deglaze the pan with the white wine (if using), scraping up any browned bits from the bottom. Let the liquid reduce by half.
-
7
Pour in the tomato sauce and the chicken or seafood stock. Stir to combine into a smooth sauce.
-
8
Add the sliced olives and capers. Reduce the heat to medium-low and simmer the sauce for 5-7 minutes until it thickens slightly.
-
9
Taste the sauce and adjust the salt or pepper if necessary. If the sauce is too thick, add a splash more stock.
-
10
Return the seared shrimp and any accumulated juices back into the skillet. Stir gently to coat them in the sauce.
-
11
Simmer for an additional 2-3 minutes until the shrimp are fully cooked and tender. Be careful not to overcook them, or they will become rubbery.
-
12
Turn off the heat. Stir in the cold butter and half of the fresh cilantro. The butter will give the sauce a professional, glossy finish.
-
13
Garnish with the remaining cilantro and serve immediately while steaming hot.
💡 Chef's Tips
Do not overcook the shrimp; remove them as soon as they turn 'C' shaped—an 'O' shape means they are overdone. Use Dominican oregano if possible; it has a stronger, more citrusy profile than Mediterranean varieties. If you want a bit of heat, add a whole Scotch Bonnet pepper to the sauce while simmering, but don't burst it! For a richer sauce, you can replace half of the stock with coconut milk for a 'Camarones con Coco' variation. Always use fresh lime juice rather than bottled for the brightest flavor profile.
🍽️ Serving Suggestions
Serve over a bed of fluffy white rice (Arroz Blanco) to soak up all the delicious sauce. Pair with 'Tostones' (twice-fried green plantains) for the ultimate Dominican experience. Add a side of sliced avocado seasoned with a pinch of sea salt. A cold Presidente beer or a crisp Sauvignon Blanc cuts through the richness of the tomato sauce perfectly. Finish the meal with a small piece of Dulce de Leche or a cup of strong Dominican coffee.