CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)
This Cuban shrimp creole recipe (enchilado de camarones) is shrimp, peppers, and onions tossed in a delicious spiced red sauce.
Provided by Julie Maestre
Categories Entree
Time 20m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 317 kcal, Carbohydrate 15 g, Protein 49 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 2782 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving
ENCHILADO DE CAMARONES
Provided by Herb Mesa
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes.
- Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes.
- Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.
CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)
Camarones enchilados translates roughly to ''deviled shrimp'' and should definitely not be confused with Mexican enchiladas, which are totally different! This is one of the very few Puerto Rican dishes with any heat. It's that heat that made this dish special for my mom and me, because unlike my dad (and most Puerto Ricans!) we both really love spice. So this is a meal my mom usually made just for the two of us to enjoy on the days when my dad was away.
Provided by Alejandra Ramos
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
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.
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