Camarones Enchilados, Cuban shrimp creole, is a quick and simple dish that can be made any time of the week. It takes less than 30 minutes to make and dinner is served! Since my wife and I are always on the go and especially now where work seems more exhausting than ever, this is one of my go to dishes when I get home.
If you want to really know how easy it is to make? This is one of the few dishes that my wife knows how to cook, because it’s that simple. If I am being honest with you, she can probably count the dishes she knows how to cook in one hand. Se muere de hambre (she’ll die of hunger) if it wasn’t for me. But then she blames me when she thinks “she’s fat.” Girl runs a mile and has abs. What can I say.
How do you make Camarones Enchilados?
It’s extremely easy! First, like every Cuban dish, make your sofrito with onions, garlic, and peppers. Then, add the tomato sauce, white cooking wine, white wine vinegar, salt, red pepper flakes, parsley, and bay leaves. Bring your sauce to a boil, and then down to a simmer for about 10 minutes.
Once the sauce is slightly thicker, throw in the shrimp, cover the pot and allow them to cook for about five minutes. And you are done!
I love to serve this dish over rice. I actually soak the rice in the sauce and my god its delicious!!
This recipe is slightly spicey, but not too spicey that you need to drink a gallon of water. My mom would say that it has a nice “kick” to it. Now with that being said, feel free to add less red pepper flakes if you want to make it a little milder.
Ingredients
- 2 lbs Shrimp with tail removed
- 1 cup Onions Diced
- ½ cup Green peppers Diced
- 4 cloves Garlic Diced
- 2 8oz Tomato suace cans
- 1 cup Dry white cooking wine
- 2 tbsp White wine vinegar
- 1 tsp Salt
- 1½ tsp Red pepper flakes
- 4 tbsp Fresh Parsley chopped
- 3 Bay leaves
Instructions
- Coat a pot with olive oil and heat up over medium-high heat. Add your onions, green peppers and garlic. Cook for about 5 minutes.
- Once cooked, add the tomato sauce, dry white wine, white wine vinegar, red pepper flakes, salt, bay leaves, and parsley. Bring to a boil, reduce heat to medium-low and cover. Allow to simmer for 10 minutes.
- After, add shrimp. Stir together with sauce, cover and allow to cook for five minutes or until the shrimp is no longer gray and turns pink. You will notice that the shrimp curls on itself and the two ends almost touch each other.
- Once the shrimp is cooked, serve over white rice. Garnish with parsley and serve. Enjoy!!
