Locrio de Camarones Recipe (Dominican Rice and Shrimp)
Learn how to make this locrio de camarones recipe, a juicy Dominican shrimp and rice dish full of the tropical flavor of our Caribbean country.
Nutrition Facts
Ingredients
Instructions
Peel the shrimp removing the heads and shell. Set aside the shrimp and save it for later use.Boil the shells and heads in 8 cups of water over low heat until the liquid is reduced by half. Strain and discard the solids. Set aside the broth, we will use it later.
In a thick-bottomed pot, heat the oil over low heat. Add peppers and garlic and cook for one minute (be careful not to burn it).Add the tomato sauce and olives. Mix well. Add the broth you made above and season with salt.
When it starts boiling, add parsley and the rice and cook over medium heat. Stir regularly to avoid sticking.When the liquid has evaporated, add the shrimp and mix well. Cover with an airtight lid and reduce the heat to very low.
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Continue Reading at Dominicancooking →Chef's Notes
Cook's NotesThis method of making locrio is not the most common one in the DR, it is, however, the one that I found produces the most delicious locrio. Worth a try.
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Reviews from the Original Source
I was wondering if one can substitute cilantro for the parsley? I thought Dominican dishes typically include cilantro to season.
Clara I cooked this, it is good. Thanks
This site has inspired my boyfriend to want to learn how to cook, and for that I'm grateful.
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