Cuban Shrimp Creole (Enchilado de Camarones)
This Cuban shrimp creole recipe (enchilado de camarones) is shrimp, peppers, and onions tossed in a delicious spiced red sauce.
- 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
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.
- Don't have capers? Add some olives instead.
- If you want to make it spicy, add finely diced green chilies or cayenne pepper.
- If you have some crab and lobster on hand, feel free to turn this into a Cuban seafood creole dish.
Calories: 317kcal | Carbohydrates: 15g | Protein: 49g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 572mg | Sodium: 2782mg | Potassium: 773mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1571IU | Vitamin C: 86mg | Calcium: 388mg | Iron: 7mg