CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)
A deliciously saucy and fragrant Cuban-style shrimp creole recipe (Camarones Enchilados) served over white rice. A simple 30-minute meal!
Provided by Jamie Silva
Categories Dinner Lunch Main Course Main Dish
Time 30m
Number Of Ingredients 13
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!
Nutrition Facts : ServingSize 1 serving, Calories 390 kcal, Carbohydrate 5.6 g, Protein 47.2 g, Fat 18.1 g, SaturatedFat 2 g, Cholesterol 341 mg, Sodium 471 mg, Fiber 1.4 g, Sugar 2.2 g
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.
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 ENCHILADO - CUBAN STYLE CREOLE SHRIMP RECIPE
Provided by á-73495
Number Of Ingredients 19
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.
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