Camarones a la Criolla
A classic Peruvian dish featuring succulent shrimp in a zesty tomato sauce, served with crispy rice.
Ingredients
- ●1 pound Haddocksubstitute with Camarones if unavailable
- ●2 cups Crispy peruvian ricepreferably cooked
- ●1 pound Camaronesshrimp, peeled and deveined
- ●2 cups Tomato saucehomemade or store-bought
- ●1 medium Onionchopped
- ●2 cloves Garlicminced
- ●1/4 cup Fresh cilantrochopped
- ●2 tablespoons Lime juicefreshly squeezed
- ●1 tablespoon Olive oilfor frying
Instructions
- 1
Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.
- 2
Add the chopped onion and cook until translucent, about 3-4 minutes.
- 3
Add the minced garlic and cook for an additional minute.
- 4
Add the haddock and cook until opaque, about 3-4 minutes per side.
- 5
Remove the haddock from the skillet and set aside.
- 6
Add the tomato sauce to the skillet and bring to a simmer.
- 7
Add the cooked haddock back to the skillet and stir to coat with the sauce.
- 8
Add the shrimp to the skillet and cook until pink and cooked through.
- 9
Season with salt, pepper, and chopped cilantro.
- 10
Serve the shrimp and haddock over crispy Peruvian rice.
- 11
Garnish with additional cilantro and a squeeze of lime juice.