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–+ servings

Camarones Enchilados (Shrimp in Sauce)

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This classic Cuban shrimp dish, Camarones Enchilados, is rich, flavorful, and perfect for a cozy family dinner or a fun appetizer. Traditionally served over white rice, this dish can also shine as an appetizer with toasted bread to soak up the delicious sauce. Serves 4 as a main course or 8-10 as an appetizer.
Servings 4 people

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.