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Enchilado de Camarones

Enchilado de Camarones

Saucy and a little bit spicy, enchilado de camarones is a Cuban dish similar to a shrimp creole. Enchilado de camarones translates roughly to spicy shrimp. The sauce comes together quickly and you can make it as hot as you like, just add more or less hot sauce. This exotic dish is really easy to make, and will spice up your weeknight dinners. If you want more traditional and delicious Cuban food, try this carne con papas recipe or this ropa vieja. Enjoy!

 

Ingredients

2 tbsp. Olive Oil

1 Small Onion, finely diced

5-6 Garlic Cloves, minced

1 tsp. Spanish Paprika

½ tsp. Cajun Seasoning

¼ tsp. Cumin

¼ cup White Wine (or use chicken broth)

2 cups Tomato Sauce, 16 oz.

1 tsp. Worcestershire Sauce

Dash Cayenne Pepper Based Hot Sauce (like Crystal or Frank’s Red Hot)

1 Bay Leaf

1½ lb. Medium or Large Shrimp, peeled and deveined

Pinch of Kosher or Sea Salt

¼ tsp. Black Pepper

Finely Chopped Fresh Parsley for garnish, optional

Cooked White Rice for serving, optional

 

Instructions

If you plan on serving the shrimp over white rice, start it right before you start cooking. The rice and the enchilado will take roughly the same amount of time to make.

 

Make the sauce

Heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook for approximately 3-5 minutes until they start to soften, stirring frequently. Add the garlic, paprika, Cajun seasoning, and cumin to the skillet, stir to mix well. Cook for 1-2 minutes, stirring frequently.

 

Add the white wine and cook for about 1-2 minutes while stirring and gently scraping any bits from the bottom of the skillet. Add the tomato sauce, Worcestershire sauce, hot sauce and the bay leaf to the skillet, stir. Bring the sauce to a simmer, lower the heat to medium-low to low, cover and cook at a gentle simmer for 25-30 minutes. Stir occasionally. If the sauce is simmering too vigorously, lower the heat a bit, if it isn’t up to simmer raise the heat a bit.

 

While the sauce is simmering

Peel and clean the shrimp. Pat them dry with a paper towel. Season the shrimp with just a pinch of salt and black pepper.

 

Time to make the enchilado

Remove the bay leaf from the sauce and discard. Raise the heat to medium-high, and bring the sauce to a boil. Add the shrimp to the sauce, stir and cook uncovered until the shrimp are cooked through; they’ll be pink, opaque and curled. This should only take about 5 minutes, depending on the size of the shrimp. As soon as the shrimp are cooked through, remove the skillet from the heat. Avoid overcooking the shrimp as they’ll get rubbery.

 

Taste the sauce and add more salt and pepper, if needed. With this dish, hold off until the end to add salt. Tomato sauce is pretty salty already, especially when it’s simmered for a while and starts to concentrate. Plus, hot sauce, Worcestershire sauce and the Cajun seasoning may all contain salt as well. You can always add salt at the end.

 

Garnish the top of the enchilado de caramones with the chopped parsley and serve over a bed of white rice, if desired.

 

Serves 4-6

 

Enchilado de Camarones
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hr
 
Saucy and a little bit spicy, enchilado de camarones is a Cuban dish similar to a shrimp creole.
Course: Main Course
Cuisine: Cuban
Keyword: spicy shrimp
Servings: 4
Calories: 301 kcal
Ingredients
  • 2 tbsp. Olive Oil
  • 1 Small Onion finely diced
  • 5-6 Garlic Cloves minced
  • 1 tsp. Spanish Paprika
  • ½ tsp. Cajun Seasoning
  • ¼ tsp. Cumin
  • ¼ cup White Wine or use chicken broth
  • 2 cups Tomato Sauce 16 oz.
  • 1 tsp. Worcestershire Sauce
  • Dash Cayenne Pepper Based Hot Sauce like Crystal or Frank’s Red Hot
  • 1 Bay Leaf
  • lb. Medium or Large Shrimp peeled and deveined
  • Pinch of Kosher or Sea Salt
  • ¼ tsp. Black Pepper
  • Finely Chopped Fresh Parsley for garnish optional
  • Cooked White Rice for serving optional
Instructions
  1. Heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook for approximately 3-5 minutes until they start to soften, stirring frequently.

  2. Add the garlic, paprika, Cajun seasoning, and cumin to the skillet, stir to mix well. Cook for 1-2 minutes, stirring frequently.

  3. Add the white wine and cook for about 1-2 minutes while stirring and gently scraping any bits from the bottom of the skillet.

  4. Add the tomato sauce, Worcestershire sauce, hot sauce and the bay leaf to the skillet, stir. Bring the sauce to a simmer, lower the heat to medium-low to low, cover and cook at a gentle simmer for 25-30 minutes. Stir occasionally.

  5. If the sauce is simmering too vigorously, lower the heat a bit, if it isn’t up to simmer raise the heat a bit.

  6. While the sauce simmers, peel and clean the shrimp. Pat them dry with a paper towel.

  7. Season the shrimp with just a pinch of salt and black pepper.

  8. Remove the bay leaf from the sauce and discard. 

  9. Raise the heat to medium-high, and bring the sauce to a boil. Add the shrimp to the sauce, stir and cook uncovered for approximately 5 minutes.

  10. The shrimp are cooked through when they are pink, opaque and curled. Avoid overcooking the shrimp as they’ll get rubbery.

  11. Taste the sauce and add more salt and pepper, if needed.

  12. Garnish the top of the enchilado de caramones with the chopped parsley and serve over a bed of white rice, if desired.
Recipe Notes

If you plan on serving the shrimp over white rice, start it right before you start cooking. The rice and the enchilado will take roughly the same amount of time to make.

Nutrition Facts
Enchilado de Camarones
Amount Per Serving
Calories 301 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 1g 5%
Cholesterol 428mg 143%
Sodium 1996mg 83%
Potassium 659mg 19%
Total Carbohydrates 12g 4%
Dietary Fiber 3g 12%
Sugars 6g
Protein 37g 74%
Vitamin A 28.8%
Vitamin C 23.3%
Calcium 28.1%
Iron 31.4%
* Percent Daily Values are based on a 2000 calorie diet.
Saucy and a little bit spicy, enchilado de camarones is a Cuban dish similar to a shrimp creole. Enchilado de camarones translates roughly to spicy shrimp. The sauce comes together quickly and you can make it as hot as you like, just add more or less hot sauce. #enchiladodecamarones #spicyshrimp #shrimp #Cubanfood #Cubanrecipes

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