Camarones Enchilados Puerto Rican Style Creole Shrimp Recipes

CAMARONES GUISADOS | CAMARONES ENCHILADOS | LATIN SHRIMP STEW

Camarones Guisados | Camarones Enchilados | Latin Shrimp Stew image

A bold Latin creole shrimp stewed in a tomato sauce poured over a bed of white rice.

Provided by Neyssa

Time 28m

Number Of Ingredients 14

Ingredients

1/4 cup Mazola Corn Oil
1 green bell pepper (finely chopped)
1 red bell pepper (finely chopped)
1/2 cup yellow onion (finely chopped)
4 cloves garlic (chopped)
2 tablespoons cilantro (chopped)
2 sprigs oregano
1 cup seafood broth
3 tablespoons tomato paste
1/4 cup green olives (sliced)
24 ounce jumbo raw shrimp
1 cooked potato (finely diced)
salt (to taste)
black pepper (to taste)

Steps:

Warm oil over medium high heat.
Saute bell peppers and onions until softened, about 5-6 minutes.
Stir in garlic, cilantro, and oregano for 30 seconds.
Pour in seafood broth. Bring to a gentle boil. Add in tomato paste and mix to blend.
Add shrimp and cook until pink, about 5-7 minutes.
Fold in potatoes and taste for seasonings. Allow potatoes to heat through and serve.

Nutrition Facts : Calories 264 kcal, Carbohydrate 7 g, Protein 24 g, Fat 12 g, SaturatedFat 1 g, Cholesterol 286 mg, Sodium 1036 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)

Camarones Enchilados (Puerto Rican-Style Creole Shrimp) image

Camarones enchilados translates roughly to ''deviled shrimp'' and should definitely not be confused with Mexican enchiladas, which are totally different! This is one of the very few Puerto Rican dishes with any heat. It's that heat that made this dish special for my mom and me, because unlike my dad (and most Puerto Ricans!) we both really love spice. So this is a meal my mom usually made just for the two of us to enjoy on the days when my dad was away.

Provided by Alejandra Ramos

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Olive oil
1 yellow onion, diced
2 red bell peppers, diced
3 large cloves garlic, minced
1 tablespoon smoked Spanish paprika
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup dry red wine
One 28-ounce can crushed tomatoes
2 tablespoons capers
3 large bay leaves
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lime juice, plus more for serving
3/4 cup chopped fresh cilantro, plus more for serving
Cooked white rice, for serving

Steps:

Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.

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