Shrimp In Red Sauce Camarones Enchilado 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!

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.

ENCHILADO DE CAMERONES (SHRIMP IN RED PEPPER SAUCE)

Steps:

• Heat oil in a Dutch oven over medium high heat.
• Saute onions and peppers until softened, about 3 to 5 minutes.
• Add garlic, paprika, crushed red pepper flakes, and 1/2 teaspoon salt, cook, while stirring, for 1 or 2 minutes.
• Add cilantro, wine, capers, and tomatoes (breaking up with hands).
• Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
• Add shrimp and lime juice and cook until shrimp is opaque, 3 to 5 minutes.
• Serve with warmed tortillas, sliced avocado, chipotle flavored hot sauce, and crumbled cheese.

ENCHILADO DE CAMARONES

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.

SHRIMP IN CHIPOTLE SAUCE (CAMARONES ENCHIPOTLADOS)

Steps:

• Season the shrimps with salt and pepper and lime juice and set aside to marinate for about 30 minutes.
• Heat the oil in a frying pan; add the drained shrimp (reserving any liquid), and sliced onion and fry, shaking the pan and tossing (or stirring) the ingredients, for about 3 minutes. Remove the shrimp and onion with a slotted spoon and set aside.
• In a blender jar, blend the tomatoes, chipotles, and their liquid, and garlic to a textured sauce. Reheat the oil, and add the sauce, and fry over high heat stirring and scraping the bottom of the pan to prevent sticking for about 8 minutes. Add the wine, oregano, marinade and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes--for the shrimps should be just cooked and not rubbery.

CAMARONES ENCHILADO - CUBAN STYLE CREOLE SHRIMP RECIPE

Steps:

• 1. In a small saucepan, saute the the shrimp peels in heated olive oil over medium high heat for about 5 minutes. Add ¾ cups of water, ½ tsp salt and bring to a boil. Reduce heat to medium low and let simmer for about 20 minutes. Strain the broth into a bowl and discard the shells. Set broth aside. 2. In a caldero or 4-inch deep large saute pan, heat ¼ cup of olive oil over medium heat. Add the onions, green bell peppers, oregano, cumin and bay leaf. Saute, stirring frequently, for 12 to 15 minutes until the vegetables are tender but not caramelized. 3. Stir in wine and let reduce for 2 to 3 minutes. Add the tomato sauce and the shrimp shell stock, the peppers and their liquid, ketchup, vinegar, Worcestershire and Tabasco sauce. Bring to a boil and reduce heat to medium-low. Cover and allow to simmer for 15 minutes. 4. Add the peeled shrimp and fresh peas, cover and cook for another 8 to 10 minutes, until shrimp turns pink and curls slightly. (Be careful not to overcook them; they can turn rubbery if overdone.) 5. Stir in the parsley and let cook for another minute or 2. Serve over a bed of white or brown rice. Makes 4 to 6 servings.

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.

CAMARONES EN SALSA / SHRIMP IN SAUCE

Steps:

• Shell, de-vein and rinse shrimp, drain and set aside.
• Heat 2 Tbsp butter in skillet(I use a wok) over medium-high heat and saute onions and garlic.
• Add the Shrimp and cook until mostly pink.
• Add the lemon zest and lemon juice from one lemon and stir. Cook for about a minute.
• Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin. Cook over medium heat for 5 to 8 minutes or until hot.
• You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve.
• Top with fresh chives if desired.

CAMARONES ENCHILADOS - DEVILED SHRIMP

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add onion; sauté 2 minutes.
• Add bell peppers, crushed red pepper, salt, garlic, bay leaf, oregano, and soy sauce; sauté 4 minutes.
• Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.
• Add white wine and cook another minute or so.
• Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.
• Remove shrimp mixture from heat.
• Pour over rice.

CAMARONES ENCHIPOTLADOS (SHRIMP IN CHIPOTLE SAUCE)

Steps:

• Line a small shallow pan with foil.
• Add the tomatoes.
• Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
• Set aside to cool.
• Season the shrimp with salt, pepper and lime juice; set aside to marinate for about 30 minutes.
• Heat the oil in a frying pan.
• Drain the shrimp, reserving liquid.
• Add shrimp and onions to hot oil in frying pan.
• Saute for 3 minutes stirring and turning frequently.
• Remove shrimp and onions with slotted spoon and set aside.
• Place tomatoes, chipotles and adobo sauce, and garlic in a blender; Puree to a textured sauce.
• Reheat the oil, add the sauce and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes.
• Add the wine, oregano, reserved marinade.
• Salt to taste and continue cooking for 1 more minute.
• Add the shrimp/onion mixture to the sauce and cook for 2 more minutes.
• The shrimp should be just cooked and not overdone.
• Serve as an appetizer or as a main dish over hot rice.