Puerto Rican Shrimp with Creole Sauce (Camarones a la Criolla)

Puerto Rican Shrimp with Creole Sauce (Camarones a la Criolla) cover

From the Cook

1/2

Puerto Rican Shrimp with Creole Sauce (Camarones a la Criolla)

OnlineCook Verified

Ingredients

Warning0 allergens identified

Puerto Rican Shrimp with Creole Sauce (Camarones a la Criolla)

3 tablespoons extra-virgin olive oil

3 tablespoons sofrito

1 yellow onion(large, thinly sliced)

2 teaspoons capers(rinsed and drained)

1 tsp kosher salt

1 tsp black pepper

1 bay leaf(large)

1 tsp dried oregano

2 teaspoons garlic powder

2 teaspoons smoked paprika

1 crushed tomatoes(1 can is 28 ounces; or use 4 large ripe tomatoes, diced)

1 tomato sauce(1 can is 8 ounces)

2 tablespoons tomato paste

1 tbsp sazon seasoning(or 2 packets)

3 cups vegetable broth(or water, about)

1 tbsp cornstarch

¼ cup cold water

1 lb raw shrimp(peeled and deveined)

1 pinch sugar(to taste)

thinly sliced green onions(for serving)

lime wedges(for serving)

steamed rice(for serving)

plantains(fried, for serving; optional)

Preheat a large pot such as a Dutch oven over medium heat and add the olive oil. SautÃ© the sofrito until it’s fragrant and toasty, 3 to 5 minutes. Then add the sliced onion and capers and stir well. Season with salt, black pepper, bay leaf, oregano, garlic powder, and smoked paprika. Cook, stirring often and scraping the bottom of the pan, until the onion is slightly translucent, 5 to 7 minutes.

Then add the crushed tomatoes, tomato sauce, and tomato paste and stir to blend. Add the sazÃ³n and vegetable broth. Bring the sauce to a boil; then reduce heat to medium to medium-low and cook at a low boil for about 15 minutes, stirring often.

In a small bowl, combine the cornstarch and water. Stir into the sauce to thicken it and cook, stirring, another 2 minutes. It should be the consistency of a gravy.

Fold in the shrimp and reduce the heat low. Once the shrimp are no longer translucent and are pink and slightly firm, about 2 minutes, they’re ready. Taste and add some sugar if the Creole sauce is a little acidic (this will depend on the tomatoes themselves and personal preference).

Sprinkle the dish with green onions. Serve immediately with lime wedges, steamed white rice, and fried plantains if you like.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Master Your Sofrito Base 🧅
Bloom your sofrito in oil for 1-2 minutes before adding other ingredients to release its aromatic compounds and deepen the Creole sauce's complex flavor profile.
Prevent Rubbery Shrimp ⏱️
Add shrimp only in the final 3-4 minutes of cooking—they cook quickly and turn tough when overcooked, so watch for them to just turn pink and opaque.
Balance Your Tomato Sauce 🍅
Combine tomato paste with crushed tomatoes and tomato sauce for layered depth; use a pinch of sugar to balance acidity and enhance the natural sweetness of the Creole sauce.
Capers Add Briny Brightness 🫒
Stir capers in during the last minute to preserve their crisp texture and tangy punch—add them too early and they'll soften and lose their signature bite.
Finish with Lime for Brightness 🍋
Always finish the dish with fresh lime juice just before serving to cut through the richness and brighten the Creole sauce's deep flavors.