Recipes · Cooking tips · Techniques

Camarones Enchilados

Camarones Enchilados

Saucy and a little bit spicy, camarones enchilados is a Cuban dish similar to a shrimp creole. Camarones enchilados translates roughly to spicy shrimp. It’s shrimp that’s cooked in a flavorful, and slightly spicy tomato sauce.

 

The tomato 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.

 

Serve the shrimp with white rice or with bread for dipping in the delicious tomato sauce.

 

If you’d like to try more deliciously different Cuban dishes, try this carne con papas recipe or this ropa vieja. Enjoy!

 

To make the camarones enchilados you will need

2 tablespoons Extra Virgin Olive Oil

1 Small Onion, finely diced

5-6 Garlic Cloves, minced

1 teaspoon Paprika

½ teaspoon Cajun Seasoning

¼ teaspoon Cumin

¼ cup White Wine (or use chicken broth)

2 cups Tomato Sauce

½ cup Water

1 teaspoon Worcestershire Sauce

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

1 Bay Leaf

1½ pounds Large Shrimp, peeled and deveined

Pinch of Kosher or Sea Salt

¼ teaspoon Black Pepper

Finely Chopped Fresh Parsley for garnish

Cooked White Rice or Bread for serving

 

Prep Work

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.

 

Peel and clean the shrimp. Pat them dry with a paper towel. Season the shrimp with just a pinch of salt and black pepper. Go easy on the salt. The tomato sauce, hot sauce, Cajun seasoning and Worcestershire sauce all contain a good amount of salt already. You can adjust at the end if needed.

 

Things move quickly with this sauce, so there’s not a lot of time in between adding each ingredient. Make sure you have everything diced, minced and measured before you start.

Camarones Enchilados Prep Work, raw shrimp, spices, sauces, diced onions and garlic displayed on a wood board

 

Make the enchilado sauce

Heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook for approximately 3 minutes until they start to soften, stirring frequently.

 

Next, 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. Cook until most of the liquid has cooked away. If you don’t cook with wine, use chicken broth to deglaze the pan.

 

Add the tomato sauce, water, 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 and if the sauce is simmering too vigorously, lower the heat a bit.

 

Time to make the camarones 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 and that would be a shame.

 

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

 

Garnish the camarones enchilado with the chopped parsley and serve over a bed of white rice or with bread for dipping.

Camarones Enchilados, shrimp in a red sauce arranged around white rice and garnished with chopped parsley

 

Want more easy shrimp recipes? Try one of these:

Shrimp and vegetable stir fry

Garlic shrimp pasta

Shrimp lo mein

Camarones al ajillo

Camarones Enchilados

Saucy and a little bit spicy, camarones enchilados is a Cuban dish similar to a shrimp creole.
Prep Time15 mins
Cook Time45 mins
Total Time1 hr
Course: Main Course
Cuisine: Cuban
Keyword: spicy shrimp
Servings: 4
Calories: 294kcal

Ingredients

  • 2 tablespoons Olive Oil
  • 1 Small Onion finely diced
  • 5-6 Garlic Cloves minced
  • 1 teaspoon Paprika
  • ½ teaspoon Cajun Seasoning
  • ¼ teaspoon Cumin
  • ¼ cup White Wine
  • 2 cups Tomato Sauce 16 oz.
  • ½ cup Water
  • 1 teaspoon Worcestershire Sauce
  • Dash Cayenne Pepper Based Hot Sauce like Crystal or Frank’s Red Hot
  • 1 Bay Leaf
  • pounds Medium or Large Shrimp peeled and deveined
  • Pinch of Kosher or Sea Salt
  • ¼ teaspoon Black Pepper
  • Finely Chopped Fresh Parsley for garnish optional
  • Cooked White Rice for serving optional

Instructions

  • Peel and clean the shrimp. Pat them dry with a paper towel.
  • Season the shrimp with just a pinch of salt and black pepper.
  • Heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook for approximately 3 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, water, 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.
  • 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 for approximately 5 minutes.
  • The shrimp are cooked through when they are pink, opaque and curled. Avoid overcooking as they’ll get rubbery.
  • Taste the sauce and add more salt and pepper, if needed.
  • Garnish the camarones enchilados with the chopped parsley and serve over a bed of white rice, or serve with bread.

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.
 
Go easy on the salt. The tomato sauce, hot sauce, Cajun seasoning and Worcestershire sauce all contain a good amount of salt already. You can adjust at the end if needed.
 
Things move quickly with this sauce, so there’s not a lot of time in between adding each ingredient. Make sure you have everything diced, minced and measured before you start.
 
If you don’t cook with wine, use chicken broth to deglaze the pan.

Nutrition

Calories: 294kcal | Carbohydrates: 11g | Protein: 37g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 428mg | Sodium: 1983mg | Potassium: 630mg | Fiber: 2g | Sugar: 6g | Vitamin A: 900IU | Vitamin C: 18.7mg | Calcium: 276mg | Iron: 5.3mg
The nutritional information above is computer generated and is only an estimate. There is no guarantee that it is accurate.This data is provided as a courtesy for informational purposes only.

Related Posts

Cuban Roast Pork (Lechon Asado)

Cuban Roast Pork (Lechon Asado)

In Cuban Culture, roast pork (lechon asado) is the meal served on all special occasions. Christmas, Weddings, New Year’s… roast pork is on the menu. This is a traditional recipe using a homemade mojo marinade. Roast pork is a two-day event. The pork needs to marinate in the refrigerator overnight. Then you roast it, low and slow for hours.

Sopa de Res (Cuban-Style Beef Soup)

Sopa de Res (Cuban-Style Beef Soup)

Cuban-style beef soup or Sopa de Res in Spanish, is a really easy and affordable way to get a home-cooked, nutritious and delicious meal. For this soup, an inexpensive cut of beef is cut into small chunks. The beef is cooked in a rich and flavorful broth that’s flavored with onions, garlic and a blend of spices. Then we add potatoes and carrots, and of course, like most Cuban dishes we serve it with white rice.



Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.