Vegan Puerto Rican Camarones al Ajillo (Hearts of Palm)
In the vibrant culinary landscape of Puerto Rico, dishes like Camarones al Ajillo, or garlic shrimp, are staples that bring people together. For a vegan twist on this classic, we’re substituting the shrimp with hearts of palm, a clever and delicious alternative that captures the essence of the original.
The Cultural Significance
Camarones al Ajillo is more than just a meal; it’s a gathering of flavors and people. In Puerto Rican culture, food is at the heart of every celebration and everyday life. This dish, with its aromatic garlic and savory spices, is a testament to the rich culinary heritage of the island.
Ingredients
- Hearts of Palm: 1 can, drained and sliced into “shrimp” pieces
- Puerto Rican Sofrito: (see preparation below)
- Adobo Seasoning Blend: (see preparation below)
- Garlic: 6 cloves, minced
- Lime Juice: 2 tablespoons
- Olive Oil: 2 tablespoons
- White Wine (optional): 1/4 cup (or substitute with vegetable broth)
- Fresh Cilantro: Chopped, for garnish
- Salt and Pepper: To taste
Sofrito Base Preparation
Sofrito is the backbone of many Puerto Rican dishes, adding a depth of flavor that’s hard to replicate.
- Olive Oil or Annatto Oil: 1/4 cup
- Garlic: 12 cloves, finely grated
- White Onion: 1 large, diced
- Red Bell Pepper: 1, seeds and ribs removed, diced
- Green Bell Pepper: 1, seeds and ribs removed, diced
- Cubanelle Pepper: 1, seeds and ribs removed, diced
- Ají Dulce Peppers: 5, seeds and ribs removed
- Cilantro: 1/2 cup, finely chopped
- Culantro: 7 sprigs (5 finely chopped, 2 whole)
- Tomato Sauce or Puree: 1 cup
Combine all the ingredients in a blender or food processor and blend until you get a smooth, vibrant paste.
Adobo Seasoning Blend
This blend is a staple in Puerto Rican cooking, adding a rich, smoky flavor.
- Kosher Salt: 1 tablespoon
- Onion Powder: 1 tablespoon
- Garlic Powder: 1 tablespoon
- Smoked Paprika: 1 tablespoon
- Freshly Ground Black Pepper: 1 teaspoon
- Ground Cumin: 1 teaspoon
- Dried Oregano: 1 teaspoon
Mix all the ingredients together in a small bowl.
Instructions
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Prepare the Sofrito and Adobo:
- Make the sofrito base according to the preparation instructions above.
- Mix the adobo seasoning blend.
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Heat the Olive Oil:
- In a large skillet, heat 2 tablespoons of olive oil over medium heat.
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Sauté the Garlic:
- Add the minced garlic and sauté until fragrant, about 1 minute.
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Add the Hearts of Palm:
- Add the sliced hearts of palm and sauté for about 3-4 minutes, until they start to brown slightly.
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Add Sofrito and Adobo:
- Add 2 tablespoons of the prepared sofrito and 1 teaspoon of the adobo seasoning blend. Stir well to combine.
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Add White Wine or Broth:
- If using, add the white wine or vegetable broth and stir to deglaze the pan, scraping up any browned bits.
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Season and Finish:
- Add the lime juice, salt, and pepper. Stir well and let it simmer for a few minutes until the flavors meld together.
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Garnish and Serve:
- Garnish with chopped cilantro and serve hot over rice or with some crusty bread.
Tips for Enhanced Flavor
- Balance with a Splash of Vinegar: If you find the dish needs a bit of brightness, a small splash of white vinegar can balance the flavors beautifully.
- Use TVP or Tofu as Alternatives: If hearts of palm are not available, you can use textured vegetable protein (TVP) or firm tofu as substitutes. TVP is particularly popular in Puerto Rico and is very affordable.
- Beans for Added Protein: For an added protein boost, you can also include some cooked beans like chickpeas or black beans in the dish.
This vegan version of Camarones al Ajillo is a testament to the versatility and richness of Puerto Rican cuisine. With its aromatic sofrito, smoky adobo, and the unique texture of hearts of palm, this dish is sure to delight both vegans and non-vegans alike. So go ahead, gather your loved ones, and let the flavors of Puerto Rico bring you all together.
- Vegan Boricua Pantry Essentials