Camarones Enchilados Recipes

CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)

Camarones Enchilados (Puerto Rican-Style Creole Shrimp) image

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

Ingredients

Olive oil
1 yellow onion, diced
2 red bell peppers, diced
3 large cloves garlic, minced
1 tablespoon smoked Spanish paprika
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup dry red wine
One 28-ounce can crushed tomatoes
2 tablespoons capers
3 large bay leaves
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lime juice, plus more for serving
3/4 cup chopped fresh cilantro, plus more for serving
Cooked white rice, for serving

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.

CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)

Cuban Shrimp Creole Recipe (Camarones Enchilados) image

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

Ingredients

1 tablespoon olive oil (divided)
1/2 cup finely chopped onions ((or 1 small onion, finely chopped))
1/2 cup finely chopped green bell peppers
3 cloves garlic (minced)
12 ounces tomato sauce
1/2 cup dry cooking wine or vino seco ((sub for vegetable stock))
1 tablespoon white wine vinegar
1/3 cup sliced jarred red pimientos
1 bay leaf
2 tablespoons finely chopped fresh parsley
1/2 teaspoon oregano
Salt and pepper to taste
2 pounds large shrimp (peeled and deveined (tails off, optional))

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

ENCHILADO DE CAMARONES

Enchilado de Camarones image

Provided by Herb Mesa

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

1 tablespoon olive oil
1 small onion, diced
1 small green bell pepper, seeded and diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup red wine
1 (14-ounce) can peeled tomatoes
2 bay leaves
1 pound medium shrimp, peeled and deveined
2 cups cooked brown rice
1/2 cup chopped fresh cilantro leaves
2 small limes, cut into wedges
Hot sauce, to serve

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 - DEVILED SHRIMP

Camarones Enchilados - Deviled Shrimp image

This is one of the few Cuban dishes that is a little spicy, rather, it is redolent with garlic and tomatoes and the succulent flavor of fresh-caught shrimp. As all Cuban favorites, it is served with white rice and either ripe or green plantains. Add a green salad and garnish with some cilantro and you're good to go. Delicious!

Provided by Manami

Categories Onions

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 18

Ingredients

olive oil
2 cups chopped onions
1/2 cup diced red pimiento
1/4 cup orange bell pepper, cut into 1/2-inch strips
1/4 cup green bell pepper, cut into 1/2-inch strips
1/4-3/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt (or to taste)
fresh ground black pepper (or to taste)
4 garlic cloves, minced
1 cup dry white wine
3 bay leaves
1 teaspoon ground oregano
1/2 cup chopped parsley or 2 tablespoons fresh cilantro
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 lbs medium shrimp, peeled and deveined
1 teaspoon soy sauce
hot sauce, a few splashes (optional)
2 cups fluffy white rice (optional)

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.

Nutrition Facts : Calories 199, Fat 2, SaturatedFat 0.3, Cholesterol 191, Sodium 1027.6, Carbohydrate 15.5, Fiber 3.5, Sugar 7.2, Protein 23.1

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