Cuban Shrimp Casserole Caserola De Camarones Food

CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)

Steps:

• Heat a large sauté pan over medium heat and add in the olive oil, onions, and green peppers. Sauté until the onions and peppers soften.
• Add in the garlic and 2 tablespoons from the can of tomato sauce. Cook for 2 minutes.
• Add in the remaining tomato sauce, water, white wine, olives, oregano, salt, pepper, and cumin. Bring to a simmer for 5 minutes, uncovered.
• After the 5 minutes, add in the shrimp and simmer, covered for 10 minutes.
• Serve immediately over white rice.

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!

CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)

Steps:

• Begin by peeling and deveining the shrimp and chopping the veggies. In a large skillet, add some oil and heat over medium-high heat. Add the onions and peppers and cook for 3-4 minutes or translucent.
• Stir in the fresh minced garlic, sazon, oregano, and bay leaf. Season with salt and pepper. Cook for 20 seconds.
• Add the white wine and let the wine reduce by half, this should take 1 minute. Add the tomato sauce, reduce the heat to low, and let the sauce come to a simmer. Stir in the shrimp, capers, and hot sauce. Cover and cook for 2-3 minutes or until the shrimp turn pink. Check for seasoning and enjoy.

CUBAN SHRIMP CASSEROLE (CASEROLA DE CAMARONES)

Steps:

• Saute the onion, garlic and green pepper in the butter.
• Add the shrimp, salt and pepper.
• Stir in the canned tomatoes.
• Add the cooked rice.
• Place in casserole dish and bake at 375oF for 30 minutes.
• If desired, sprinkle cheese on top.
• Let cool for five minutes, then serve.

CHEESY SHRIMP CASSEROLE

Steps:

• Chop tomatoes and set in strainer to drain so not excessively juicy.
• Toast bread, remove crusts and cut into cubes; spread cubes over bottom of an 8 X 8-inch pan.
• In a bowl combine next 11 ingredients (shrimp through pepper); spoon over the toast cubes.
• Toss tomatoes with lime juice and oregano and scatter over shrimp.
• Bake at 350F 20 minutes.
• Remove from oven, let stand 5 minutes and serve.

SHRIMP CASSEROLE

Steps:

• Prepare rice according to package directions.
• Preheat oven to 350 degrees.
• Melt butter in a large skillet over medium heat.
• Add pepper, onion, celery and garlic and saute 10 minutes or until tender.
• Stir in red pepper flakes, soup, shrimp, salt and pepper. Cook 3 minutes or just until shrimp turn pink. Do NOT OVERCOOK.
• Combine shrimp mixture with rice.
• Pour into a lightly greased 13 x 9 baking dish. I halved the recipe using a 9 inch baking dish.
• Sprinkle with cheese and breadcrumbs.
• Bake at 350 for 25 minutes or until cheese is melted.