Puerto Rican Camarones Guisados with Large Shrimp

Instructions

1. 1

   Thaw the shrimp under cold running water or in the refrigerator. Pat them very dry, sweetheart, so they don’t water down the sauce.

2. 2

   Heat the olive oil in a large skillet over medium heat. Add the onion and bell pepper with a pinch of salt. Cook for 5–7 minutes, until soft.

3. 3

   Add the garlic, sofrito, adobo, sazón, oregano, and black pepper. Stir for 1 minute, just until fragrant.

4. 4

   Pour in the red sauce and water or broth. Simmer uncovered for 5 minutes, allowing the sauce to thicken and the flavors to mingle.

5. 5

   Add the large shrimp and gently stir to coat. Cover and simmer for 3–5 minutes, turning once, until pink, opaque, and just curled. Large shrimp may need the full 5 minutes, but don’t cook them much longer.

6. 6

   Stir in the cilantro. Taste and adjust the salt; add olives, capers, or crushed red pepper if desired.

7. 7

   Serve generously over your warm white rice with extra sauce spooned on top.