Camarones Enchilados (Cuban Shrimp Creole) Recipe

If you’ve never experienced the vibrant, saucy comfort of Camarones Enchilados (Cuban Shrimp Creole), you are truly in for a treat. This classic Cuban dish is a colorful, briny, and slightly spicy stew that brings together tender jumbo shrimp and a deeply flavorful tomato-based sauce, all accented with fragrant herbs and just a touch of heat. Whether you’re channeling a Havana night or just craving something irresistibly delicious, this recipe delivers every single time—simple to prepare, memorable to eat, and perfect for both casual weeknights and festive gatherings alike.

Camarones Enchilados (Cuban Shrimp Creole) Recipe - Recipe Image

Ingredients You’ll Need

It’s amazing how a handful of kitchen staples, when blended just right, become greater than the sum of their parts. Each of these ingredients plays a starring role in the flavor, texture, and familiar brightness of Camarones Enchilados (Cuban Shrimp Creole), so don’t skip anything if you want the full, authentic experience!

  • Olive Oil: Adds a rich, fruity base that carries all the aromatics beautifully.
  • Onions: Their sweet, mellow depth lays the foundation for the entire sauce.
  • Green Bell Peppers: These contribute color and a subtle earthiness you can’t replicate.
  • Garlic: Just the right bite and aroma—don’t be shy about the garlic!
  • Tomato Sauce: The heart of the creole, giving body and a hint of tanginess.
  • Dry Cooking Wine (Vino Seco): Brings sharpness and complexity to balance the sweetness.
  • Red Wine Vinegar: This splash of acidity lifts all the other flavors.
  • Worcestershire Sauce: Adds an umami-rich, savory undertone that rounds out the sauce.
  • Hot Sauce: Use your favorite—this is what gives Camarones Enchilados (Cuban Shrimp Creole) its lively pop!
  • Whole Red Pimientos: These sweet red peppers add vibrant color and a signature Cuban taste.
  • Bay Leaf: Aromatic and subtle, it infuses the sauce with a gentle herbal note.
  • Fresh Parsley: Bright, fresh green flavor makes everything sing at the end.
  • Salt and Pepper: Essential for seasoning and heightening every other flavor.
  • Jumbo Shrimp: Always peeled and deveined— tender, juicy, and the undeniable star of this dish!

How to Make Camarones Enchilados (Cuban Shrimp Creole)

Step 1: Sauté the Aromatics

In a large pot, heat the olive oil over medium heat until shimmering. Add the chopped onions and bell peppers, giving the pot a good stir. Sauté for 2 to 3 minutes, just until the vegetables start to soften and their colors pop. Then stir in the minced garlic and let it cook for another 30 seconds, releasing that incredible garlicky aroma but making sure it doesn’t burn.

Step 2: Build the Sauce

This is where the magic begins. Stir in the tomato sauce, dry cooking wine, red wine vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, chopped parsley, plus a generous pinch of salt and pepper. Give everything a good mix and crank up the heat just enough to bring it all to a gentle boil. As the sauce bubbles, you’ll see the vibrant color deepen and the aroma become absolutely irresistible.

Step 3: Simmer the Shrimp

Now it’s time for the main event! Add the peeled and deveined jumbo shrimp to the pot, making sure they’re nestled down in the flavorful sauce. Immediately reduce the heat to low, cover the pot, and let the mixture simmer gently for 14 to 15 minutes. This keeps the shrimp beautifully juicy while absorbing all those bold creole flavors. Once they’ve just turned opaque and are tender but not overcooked, you’re ready to serve.

How to Serve Camarones Enchilados (Cuban Shrimp Creole)

Camarones Enchilados (Cuban Shrimp Creole) Recipe - Recipe Image

Garnishes

A generous sprinkling of fresh parsley over the top really brings the dish to life, both visually and flavor-wise. You can also add thin slices of sweet red pimiento or a few wedges of lime on the side for a pop of brightness. If you like an extra fiery touch, don’t hesitate to pass around the hot sauce at the table.

Side Dishes

Traditionally, Camarones Enchilados (Cuban Shrimp Creole) is fabulous served over fluffy white rice, which soaks up every bit of that rich sauce. But you can get equally delicious results with steamed yuca, fried plantains, or even a mound of simple Cuban-style black beans. Let the sauce and shrimp shine alongside sides that are comforting but not competing.

Creative Ways to Present

Try ladling Camarones Enchilados (Cuban Shrimp Creole) into wide, shallow bowls for a rustic, bistro vibe, or pile it high inside a hollowed-out bread bowl for a party-worthy centerpiece. For tapas nights or smaller gatherings, spoon the shrimp and sauce onto crostini or toasted baguette slices as crowd-pleasing appetizers. The vibrant colors and bold flavors make this dish worthy of both weekday dinners and special occasions!

Make Ahead and Storage

Storing Leftovers

If you find yourself with leftover Camarones Enchilados (Cuban Shrimp Creole), you’re in luck—it tastes incredible the next day! Simply transfer any remaining shrimp and sauce to an airtight container. They’ll keep well in the refrigerator for up to two days without sacrificing flavor or texture.

Freezing

While you can freeze the sauce on its own for up to three months (separating if possible before adding shrimp), shrimp are best when freshly cooked. If you do freeze the full dish, know that the shrimp can become a bit softer upon reheating, but it’ll still be wonderfully tasty for a weeknight meal straight from the freezer.

Reheating

Gently reheat Camarones Enchilados (Cuban Shrimp Creole) in a saucepan over low heat, stirring occasionally until warmed through. If the sauce thickens too much, add a splash of water or broth. Microwave reheating also works—just use short bursts to avoid toughening up the shrimp.

FAQs

Can I use smaller shrimp instead of jumbo?

Absolutely! Just keep in mind that smaller shrimp cook faster, so check for doneness a few minutes earlier to prevent overcooking. The sauce works beautifully with any size shrimp you have on hand.

What’s the best substitute for vino seco (dry cooking wine)?

If you can’t find traditional Cuban dry cooking wine, a dry white wine such as sauvignon blanc or even dry sherry is a great alternative. For an alcohol-free version, use extra broth with a splash of white wine vinegar.

Is Camarones Enchilados (Cuban Shrimp Creole) spicy?

This dish has a mild, approachable heat thanks to the hot sauce, but you can absolutely dial up (or down) the spice to suit your taste. Start conservatively and add more hot sauce at the table if you like things peppery!

Can I prepare the sauce ahead of time?

Yes! You can make the sauce (without adding the shrimp) a day ahead and store it chilled. When you’re ready to eat, reheat the sauce, then add the shrimp and simmer just until cooked through for the best, freshest texture.

Does this dish work with other seafood?

It certainly does! Camarones Enchilados (Cuban Shrimp Creole) is fantastic with chunks of white fish, scallops, or even a mix of your favorite seafood for a Cuban-style mariscos creole.

Final Thoughts

I hope you’ll invite Camarones Enchilados (Cuban Shrimp Creole) into your kitchen soon! This recipe is friendly enough for a laid-back weeknight and special enough for celebrations, bursting with the soulful flavors of classic Cuban comfort food. Give it a try—you just might find it becomes a new family favorite!

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Camarones Enchilados (Cuban Shrimp Creole) Recipe

Camarones Enchilados (Cuban Shrimp Creole) Recipe


  • Author: Ethan
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

A flavorful and spicy Cuban shrimp creole dish known as Camarones Enchilados. This classic recipe features jumbo shrimp cooked in a savory sauce with tomatoes, bell peppers, and a touch of heat from hot sauce.


Ingredients

Scale

For the Sauce:

  • 2 tablespoons olive oil
  • 1/2 cup chopped onions
  • 1/2 cup chopped green bell peppers
  • 3 cloves garlic, minced
  • 8 ounces tomato sauce
  • 1/2 cup dry cooking wine (vino seco)
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Worcestershire sauce
  • 2 teaspoons hot sauce, or more to taste
  • 7 ounces whole red pimientos, chopped
  • 1 bay leaf
  • 2 tablespoons chopped fresh parsley
  • Salt and pepper to taste

For the Shrimp:

  • 3 lbs jumbo shrimp, peeled and deveined (tails off)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onions and green peppers. Sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds. Stir in tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, parsley, salt, and pepper. Bring to a boil.
  2. Add shrimp and reduce heat to low. Cover and simmer for 14-15 minutes until the shrimp has cooked. Remove from the heat. Serve and enjoy!

Notes

  • This dish pairs well with steamed rice or crusty bread for soaking up the delicious sauce.
  • You can adjust the heat level by increasing or decreasing the amount of hot sauce used.
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Cuban

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 5g
  • Sodium: 900mg
  • Fat: 10g
  • Saturated Fat: 2g
  • Unsaturated Fat: 6g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 3g
  • Protein: 40g
  • Cholesterol: 380mg

Keywords: Cuban, Shrimp, Creole, Camarones Enchilados, Spicy, Tomato Sauce

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