Enchilado de Camarones
User Reviews
5.0
3 reviews
Excellent
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
50 mins
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Servings
4 people
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Calories
715 kcal
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Course
Main Course
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Cuisine
Cuban
Enchilado de Camarones
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Enchilado de camarones (or Cuban shrimp creole) is a recipe of Haitian origin that’s made with shrimp simmered in a spicy tomato sauce.
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Ingredients
- 2 lbs Shrimp , peeled and de-veined
- ⅓ cup fresh bitter orange juice (or 4 tablespoons fresh orange juice mixed with 3 tablespoons fresh lime juice)
- ½ cup extra virgin olive oil
- 2 onions , cut into strips
- 5 cloves garlic , crushed
- 1 red bell pepper , grilled, peeled, seeded and diced
- 1 yellow bell pepper , grilled, peeled, seeded and diced
- 3 tablespoons finely chopped cilantro
- ½ cup tomato sauce (passata)
- 2 tomatoes , peeled, seeded and mashed
- 1 tablespoon salt
- 1 teaspoon cumin
- 1 tablespoon oregano
- 1 bay leaf
- 4 cups dry white wine
- 2 hot chillies (more or less, depending on taste)
- black pepper , freshly ground
Instructions
- Mix the shrimp with the bitter orange juice, and marinate for 30 minutes.
- Drain and dry lightly with paper towels.
- In a large skillet, heat half the olive oil.
- Season the shrimp with salt and a lot of black pepper, then fry for 3 minutes.
- Remove from the pan and set aside.
- Add the remaining olive oil to the pan and brown the peppers, onion and garlic.
- Add the mashed tomatoes and the tomato sauce, and cook for 5 minutes, stirring frequently.
- Add the white wine, cumin, oregano and bay leaf to the pan.
- Cover, reduce the heat and cook the mixture until a thick sauce forms.
- Add the shrimp and cook for 10 to 15 minutes, stirring regularly.
- Serve the enchilado piping hot, sprinkled with chopped cilantro, and with rice and plantain chips.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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