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Locrio de Camarones

An easy, 30 minute, Dominican Style Shrimp and Rice Dish that is sure to make your dinner night delicious and quick.
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Course Main Course
Servings 4

Ingredients
  

  • 1 bag frozen shrimp, cleaned and deveined, tails off thawed
  • 1-2 tbsp garlic paste
  • 2 cups long grain rice I prefer Carolina
  • 2 ½ cups water
  • ½ onion, diced white or yellow
  • ½ green or red pepper, diced
  • ½ cubanelle pepper, diced
  • 3 cloves of garlic, diced
  • 1-2 tbsp sofrito homemade or store bought (will post recipe soon!)
  • 1-2 tbsp tomato paste
  • 1 lime you can have more lime on the side when serving so maybe get an extra if you like it lime-y
  • 1 knob of butter
  • handful of cilantro

Seasonings

  • garlic powder
  • onion powder
  • salt
  • pepper
  • dominican oregano
  • cumin
  • sazon (if you have the adobo with sazon that is fine, eliminate the adobo below)
  • adobo

Instructions
 

  • Clean and defrost shrimp, then pat completely dry
  • Season shrimp with garlic powder, salt, pepper, onion powder, cumin, dominican oregano, sofrito, and adobo.
  • In your caldera pot, or pot of choice, add butter and oil. When oil and butter is ready, add shrimp and sauté till cooked and it has changed to pink color with some browning from being fried.
  • Remove shrimp when cooked, add a little more oil and add peppers and onion to pan to start to sauté
  • Add garlic cook for a minute or so - do not burn your garlic.
  • Add sofrito and tomato paste and cook out for a little less than a minute.
  • Add water and bring to a boil. While waiting for the water to boil, wash your rice. Ratio is 1 cup of rice to 1 cup of water plus ½ cup of water. So 2 cups of rice, 2.5 cups of water. If you want to make less rice, use 1 cup of rice to 1.5 cups of water.
  • Once water is boiling, add the rice. Continue to let the water boil until a majority of the water has evaporate and you start to see "mini volcanoes" in the rice.
  • Lower flame to the lowest possible setting, place foil on the pot and cover with lid. Let cook for 25 minutes.
  • After 25 minutes, return shrimp to rice and stir the rice and shrimp. Add a bunch of cilantro, put the lid on and let it heat through for another five minutes with the heat on. If you want to brown the bottom rice bits (aka con-con), raise the heat a little bit.
  • Serve with some fried tostones and some lime wedges (if you like).

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