Puerto Rican Cookery

because i want to send some deliciousness out into the world i’m posting a version of my  abuela’s treasured recipe for camarones Boricua style… it’s a bit more health conscious but the same sabor 🙂

it’s difficult for me to measure precisely because i cook by feel so feel free to adjust (if you like less or more olives for example-do what you feel is right for your magnificent meal)…


1 lb. jumbo shrimp (healthier than regular shrimp because jumbo shrimp have a digestive track)

2 cloves elephant garlic (great garlic taste but a bit milder)

1 sweet onion

3 organic roma tomato

4 table spoons chopped green Spanish olives

almost a handfull fresh cilantro

2 table spoons Goya’s Recaito

2 table spoons Goya’s Sofrito


2 packets Sazón Goya Culantro y Achiote

2 packets Sazón Goya Tomate y Cilantro

2 teaspoons capers (optional)

sunflower oil (canola oil is evil!) or olive oil

*heat sunflower oil, add garlic and onion, saute until golden brown

*add cilantro, tomato, olives, recaito, sofrito, (or add the packets instead of the recaito y sofrito) capers and simmer for 5 minutes  or so and stir occasionally until it’s a beautiful blend…(NOTE: this is a beautiful base (for chicken, beef/bison, eggplant, tofu)…

*add shrimp and saute until cooked (shrimp doesn’t take long to cook- don’t let it get rubbery)

*add real salt (ancient sea salt you can find this at Whole Foods) to taste and red pepper for some spice


add to your favorite rice and beans… typically in Puerto Rico we cook white rice and add sazon that colors our rice… it’s amazing…but since i’ve been eating more health consciously i cook basmati or jasmine rice… also, you can use the base above for your beans as well. i prefer red kidney beans (cook them on low so the sabor seeps in).

que rico 🙂

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