Camarones Enchilados (Cuban Style Shrimp in Tomato Sauce)
Camarones Enchilados, or Cuban-style shrimp in a rich tomato-based sauce, is a dish that carries the vibrant spirit of Cuba’s coastal cuisine. It’s a recipe that blends the simplicity of fresh seafood with bold, hearty flavors – a true reflection of the island’s rich culinary heritage.
I grew up watching my abuela prepare this dish with the same love and attention she gave to all of her cooking. In our family, it wasn’t just food – it was a way to bring everyone together. The scent of simmering tomatoes, garlic, and spices would fill the kitchen, drawing us in long before dinner was ready.
The Roots of Camarones Enchilados
Camarón enchilado, also known as Cuban Shrimp Creole or Enchilado de camarones, is a classic Cuban dish with rich historical roots. The origin of this flavorful shrimp dish can be traced back to the influence of Spanish and African cuisines, which merged to create this popular comfort food.
The concept of enchilado in Cuban cuisine differs from the Mexican enchilada. While both have Spanish colonial influences, the Cuban version evolved differently:
- Spanish Influence: The use of tomatoes and olive oil in the sauce reflects Spanish culinary traditions.
- African Influence: The spicy elements and cooking techniques may have been influenced by African culinary practices brought to Cuba during the colonial era.
Enchilado de camarones became a staple in Cuban households and was often prepared for special occasions and family gatherings. Over time, it has become a beloved dish in Cuban-American communities as well.
Camarones Enchilados (Shrimp in Sauce)
Ingredients
- 2 lbs. Shrimp thawed, peeled and deveined
- 1 oz Olive Oil
- 1 small onion or large shallot finely diced
- 1/2 red pepper finely diced
- 3 cloves garlic minced
- 1/4 cup white wine
- 6 oz tomato sauce
- 1 tbsp tomato paste
- 1 tsp. Tabasco to taste
- 1 pinch red pepper flakes to taste
- 1 tsp. Salt + more for Shrimp
- 1 tsp. Pepper
- 1 tsp. dried oregano
- 1 bay leaf
Instructions
- Once shrimp is peeled and deveined. Rinse & drain. Sprinkle with salt and set aside. Something you can do ahead and place the shrimp in the refrigerator until ready to cook.
- Heat pan over high heat, add Olive Oil and bay leaf. Sauté onions, pepper and garlic until fragrant and onions are translucent, about 2 minutes.
- Add white wine, allow mixture to come to a boil for about a minute, then add tomato sauce, paste, red pepper flakes, Tabasco, salt and pepper. Stir mixture, allow to come to a boil, cover, reduce temperature to low and allow to simmer slowly for about 25 minutes.
- Remove Shrimp from refrigerator, and stir into tomato sauce, raise heat to medium and cover – cook for about 5 minutes.
- Remove from heat and pour shrimp with sauce over a bed of white rice if serving as a main dish or serve with toasted bread as an appetizer.
Recipe updated: December 2024.
Hello. I am a firefighter and I made this recipe at the station and it was a huge hit! Thanks.
Happy to hear! Thanks for the comment.