Camarones Enchilados
Saucy and a little bit spicy, camarones enchilados is a Cuban dish similar to a shrimp creole.
- 2 tablespoons Olive Oil
- 1 Small Onion (finely diced)
- 5-6 Garlic Cloves (minced)
- 1 teaspoon Paprika
- ½ teaspoon Cajun Seasoning
- ¼ teaspoon Cumin
- ¼ cup White Wine
- 2 cups Tomato Sauce (16 oz.)
- ½ cup Water
- 1 teaspoon Worcestershire Sauce
- Dash Cayenne Pepper Based Hot Sauce (like Crystal or Frankâs Red Hot)
- 1 Bay Leaf
- 1½ pounds Medium or Large Shrimp (peeled and deveined)
- Pinch of Kosher or Sea Salt
- ¼ teaspoon Black Pepper
- Finely Chopped Fresh Parsley for garnish (optional)
- Cooked White Rice for serving (optional)
- Peel and clean the shrimp. Pat them dry with a paper towel.
- Season the shrimp with just a pinch of salt and black pepper.
- Heat the olive oil in a large, deep skillet over medium heat. Add the onions and cook for approximately 3 minutes until they start to soften, stirring frequently.
- Add the garlic, paprika, Cajun seasoning, and cumin to the skillet, stir to mix well. Cook for 1-2 minutes, stirring frequently.
- Add the white wine and cook for about 1-2 minutes while stirring and gently scraping any bits from the bottom of the skillet.
- Add the tomato sauce, water, Worcestershire sauce, hot sauce and the bay leaf to the skillet, stir. Bring the sauce to a simmer, lower the heat to medium-low to low, cover and cook at a gentle simmer for 25-30 minutes. Stir occasionally.
- If the sauce is simmering too vigorously, lower the heat a bit, if it isnât up to simmer raise the heat a bit.
- Remove the bay leaf from the sauce and discard.
- Raise the heat to medium-high, and bring the sauce to a boil. Add the shrimp to the sauce, stir and cook uncovered for approximately 5 minutes.
- The shrimp are cooked through when they are pink, opaque and curled. Avoid overcooking as theyâll get rubbery.
- Taste the sauce and add more salt and pepper, if needed.
- Garnish the camarones enchilados with the chopped parsley and serve over a bed of white rice, or serve with bread.
Season the shrimp with just a pinch of salt and black pepper. Heat the olive oil in a large, deep skillet over medium heat.
Add the onions and cook for roughly 3 minutes until they start to soften, stirring frequently. Add the garlic, paprika, Cajun seasoning, and cumin to the skillet, stir to mix well. Add the white wine and cook for about 1-2 minutes while stirring and gently scraping any bits from the bottom of the skillet.
Add the tomato sauce, water, Worcestershire sauce, hot sauce and the bay leaf to the skillet, stir. Bring the sauce to a simmer, lower the heat to medium-low to low, cover and cook at a gentle simmer for 25-30 minutes.
If the sauce is simmering too vigorously, lower the heat a bit, if it isn’t up to simmer raise the heat a bit. Remove the bay leaf from the sauce and discard.
Raise the heat to medium-high, and bring the sauce to a boil. Add the shrimp to the sauce, stir and cook uncovered for close to 5 minutes.
The shrimp are cooked through when they are pink, opaque and curled. Taste the sauce and add more salt and pepper, if needed.
