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
- 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.
- 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
