This Cuban shrimp creole recipe (enchilado de camarones) is shrimp, peppers, and onions tossed in a delicious spiced red sauce.
Why I Love This Cuban Shrimp Creole Recipe
– Minimal ingredients. – Cooks in under 20 minutes. – Packed with flavor.
– 1 lb shrimp peeled and deveined – 8 ounces tomato sauce – 1/2 onion finely diced – 1/2 red bell pepper finely diced – 1/2 green bell pepper finely diced – 3 garlic cloves finely minced – 1 bay leaf – 1 tsp oregano – 1/2 tsp sazon – 1/4 cup white wine – 1/2 cup water – 2 tbsp capers – 2 tsp hot sauce – salt and pepper to taste
Top Tips and Flavor Variations
– Don’t have capers? Add some olives instead. – If you want to make it spicy, add finely diced green chilies or cayenne pepper.
Storage And Reheating
Make sure to place any leftovers in an air-tight container and refrigerate for up to 3 days. To reheat, simply use a microwave or stovetop. However, do keep in mind that reheating shrimp can cause it to overcook and taste rubbery.