Camarones Enchilados Puerto Rican Style Creole Shrimp Food

CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)

Steps:

• In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
• Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
• Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!

CAMARONES GUISADOS | CAMARONES ENCHILADOS | LATIN SHRIMP STEW

Steps:

• Warm oil over medium high heat.
• Saute bell peppers and onions until softened, about 5-6 minutes.
• Stir in garlic, cilantro, and oregano for 30 seconds.
• Pour in seafood broth. Bring to a gentle boil. Add in tomato paste and mix to blend.
• Add shrimp and cook until pink, about 5-7 minutes.
• Fold in potatoes and taste for seasonings. Allow potatoes to heat through and serve.

CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)

Steps:

• Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
• Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
• Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.