Boca Chica Shrimp

As it was fast approaching the reveal day for The Secret Recipe Club, Mr. T and I both explored the blog that I had been assigned.  We were searching for the one recipe that we would make and then share on reveal day and we knew we wanted to try something authentic.  You see, we were assigned Josie's Kitchen and Josie, while currently residing in New York City, was raised in the Dominican Republic so why not try food from the region.  Ironically, we both tagged the same two recipes and at about the same time said,  "Let's make the shrimp!"  

The recipe we selected, Boca Chica Shrimp, comes from a cookbook that was sent to her by her aunt.    Boca Chica is actually a beach outside of Santo Domingo, the capital of the Dominican Republic.  The cookbook featured typical/creole recipes of the Dominican Republic.   

We love creole food and this recipe appeared to be a quick and easy one.  It was:  Thirty minutes to dinner!  Mr. T. and I love creole food and so we added a small onion and 2 celery stalks...along with some Zatarain's seasoning to give it a kick!

Boca Chica Shrimp
adapted from Josie's Kitchen

1 lb raw shrimp, shelled and deveined
4 basil leaves, chopped
4 tomatoes (We raided the daughter's garden while she was on vacation!)
1 cup red wine
1 Tbsp tomato paste
1 Tbsp  chopped cilantro
2 green onions, chopped (I used them as garnish.)
1 small  onion, diced
1 green pepper, chopped
2 celery stalks, diced
2 limes
1/2 tsp Zatarain's Creole Seasoning
1-2 Tbsp Canola oil

Place the shrimp in a ziplock bag along with the juice from two limes. Set aside.  The lime juice will begin cook the shrimp.

In a mortar and pestle or on a cutting board using the edge of your knife, mash the garlic and salt  to form a paste.

Heat the oil in a large saute pan over medium heat, saute the onions, garlic, celery, and pepper until the onion is soft.  Sprinkle Zatarain's Creole Seasoning over the vegetables as they cook.  Add the chopped tomatoes, tomato paste and red wine, simmer about 10 minutes.

Add the cilantro, basil and shrimp.  Cook until the shrimp is heated through about 5 more minutes.  (When added, the shrimp will not have been totally cooked by the lime juice.  Keep an eye on the shrimp and tails to make certain they turn a lovely pink!)

Serve over rice.


This was really delicious.  I told Mr. T. that I would make it again.  He smiled and said, "I would eat it again!"  Quick to make and easy to adjust to your taste.  

It is so much fun to get a blog assignment each month and find the perfect recipe to try and share on revel day.  In case you are not familiar with the Secret Recipe Club, I will give you some background.  Each month club members are assigned a secret blog from which we select recipe to prepare and write about in a blog post.  We keep our assignment secret until  reveal day when everybody's posts appear at the same time.  That takes a little behind the scenes coordination by our new leader, April at Angel Foods Kitchen and Group C's leader, Angela at Big Bear's Wife.  Thanks to both of you!


  1. I knew the beach sounded familiar:)

    Sounds good..and I may raid my daughter's gardens too:)

  2. This looks like such a fab recipe to make :)

  3. I'm a big shrimp lover and always collecting new recipes. Love the Zatarans in this.

  4. This sounds fantastic! What a great choice for SRC! I love creole, this will be on my recipe line up, yum!!

  5. I love the flavors--basil and tomatoes. YUM.

  6. SRC is so much fun. I love reveal day!! These look delicious and we love shrimp.

  7. Thank you for posting the boca chica shrimp recipe.
    I’ve been looking for this recipe since forever! LOL. :D
    anyway, I'd like to invite you to submit your food photos on a Food Photography site so our readers can enjoy your creations.
    It is absolutely free and fun to make others hungry!

  8. oh yum! what a fabulous looking dish!

  9. The recipe sounds delicious and I could easily dive into that bowl of it.

  10. So beautiful! That pop of color from the garnish really makes the dish look elegant.

  11. This looks so good. When it cools down a bit here I will give this a try. Thanks for the recipe.


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