Servings
Font
Back
5.0 from 3 votes

Enchilado de Camarones

Enchilado de camarones (or Cuban shrimp creole) is a recipe of Haitian origin that’s made with shrimp simmered in a spicy tomato sauce.

Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 4 people
Calories: 715 kcal
Course: Main Course
Cuisine: Cuban

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

    Cup of Yum
  1. Mix the shrimp with the bitter orange juice, and marinate for 30 minutes.
  2. Drain and dry lightly with paper towels.
  3. In a large skillet, heat half the olive oil.
  4. Season the shrimp with salt and a lot of black pepper, then fry for 3 minutes.
  5. Remove from the pan and set aside.
  6. Add the remaining olive oil to the pan and brown the peppers, onion and garlic.
  7. Add the mashed tomatoes and the tomato sauce, and cook for 5 minutes, stirring frequently.
  8. Add the white wine, cumin, oregano and bay leaf to the pan.
  9. Cover, reduce the heat and cook the mixture until a thick sauce forms.
  10. Add the shrimp and cook for 10 to 15 minutes, stirring regularly.
  11. Serve the enchilado piping hot, sprinkled with chopped cilantro, and with rice and plantain chips.