Cuban Shrimp Creole Recipe By Tasty Recipes

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!

DELICIOUS SHRIMP CREOLE

Steps:

• Heat oil in a Dutch oven or heavy pot over medium heat. Cook and stir onion, celery, bell pepper, and garlic in hot oil until soft, 5 to 7 minutes; add diced tomatoes and green chiles, tomato sauce, sugar, 1 teaspoon salt, 1/2 teaspoon black pepper, and bay leaves. Reduce heat to medium low and continue cooking until vegetables are soft, about 30 minutes.
• Put flour into a large sealable plastic bag. Season flour with salt and pepper. Add shrimp to bag, close bag, and shake to coat shrimp in seasoned flour.
• Stir tomato juice into the mixture in the Dutch oven. Reduce heat to low and cook until the juice reduces slightly, about 5 minutes; add shrimp and cook until shrimp turn pink, about 5 minutes. Remove Dutch oven from heat and let the residual heat finish cooking the shrimp until they are bright pink and the meat is no longer translucent, about 5 minutes more.

SHRIMP CREOLE RECIPE BY TASTY

Steps:

• Mix ⅛ tsp salt and baking soda in a bowl. Place shrimp in bowl and mix to coat. Set aside for 10 minutes.
• Next, heat oil in a pot over medium-high heat. Add yellow onion, celery, and bell pepper. Cook until softened, about 4-5 minutes. Add tomato paste and cook until darkened, about 1-2 minutes.
• Add tomatoes, cajun seasoning, ground red pepper, worcestershire sauce, and water. Bring to a boil, then reduce heat to medium- low and simmer covered for until thickened, about 3-5 minutes. Season to taste with salt and black pepper.
• Add shrimp and cook until pink, about 3-5 minutes.
• Top with green onions and serve warm.

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.

JAY'S SHRIMP CREOLE RECIPE BY TASTY

Steps:

• Saute garlic, onion, bell pepper, and celery in butter. Add all the cans of tomatoes, broth and mushroom soup and stir well to incorporate.
• Cook covered, on low heat, for 1.5 hours or longer. Add shrimp and cook for another 15 minutes or until done.
• Add green onions and parsley and cook another 10 minutes. Remove from heat.
• Serve over hot rice .