Camarones Enchilados or Cuban Shrimp!
A warm hearty dish for these colder days and it isn’t SOUP! Cuban Shrimp or Camarones ENCHILADOS! Light and flavorful! If you make it, tag me in your picture! @ninacooksalot
Ingredients
2 lbs of peeled and deveined shrimp
1 red onion sliced
5 cloves of garlic
1/3 cup white wine or chicken broth
1/4 tsp of cumin
1/2 tsp of creole seasoning
1 teaspoon Paprika
2 cups Tomato Sauce
½ cup Water
1 teaspoon Worcestershire Sauce
1 tblsp of ketchup
1 Bay Leaf
Optional: For some heat you can add some dashes of hot sauce
Parsley or cilantro for garnish
Serve with Cooked rice or quinoa
Directions:
Peel and clean the shrimp. Pat them dry with a paper towel. Season the shrimp with salt & pepper. Easy on the salt. The tomato sauce, hot sauce, Cajun seasoning and Worcestershire sauce all contain a good amount of salt already. You can adjust later if you want.
In a large slightly deep skillet (like the always pan) heat up 1 tblsp of olive oil, add the garlic, paprika, creole seasoning, and cumin to the skillet, stir to mix well. Cook for 1-2 minutes, stirring frequently.
Add the white wine or broth and cook for about 1-2 minutes while stirring and gently scraping any bits from the bottom of the skillet. Cook until most of the liquid has cooked away.
Add the tomato sauce, water, Worcestershire sauce, optional 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 and if the sauce is simmering too vigorously, lower the heat a bit. Remove Bay Leaf and discard.
Now for the shrimp: Raise the heat to medium-high, and bring the sauce to a boil. Add the shrimp to the sauce, stir and cook uncovered until the shrimp are cooked through; they’ll be whitish pink and curled. This should only take about 5 minutes, depending on the size of the shrimp. Enjoy!
