Shrimp In Red Sauce Camarones Enchilado Recipes

SHRIMP IN RED SAUCE ( CAMARONES ENCHILADO)

Steps:

• 1. saute the onions & peppers in the olive oil, then the garlic slices and the rest of the ingredients...let simmer 30 mins
• 2. place the shrimp in a paper towel to absorb the moisture....put the shrimp in the pot,stir,cover and turn off the heat, wait 5 mins and stir again until shrimp change color and curl up... do not over cook, as the shrimp will be tough.

CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)

Steps:

• Begin by peeling and deveining the shrimp and chopping the veggies. In a large skillet, add some oil and heat over medium-high heat. Add the onions and peppers and cook for 3-4 minutes or translucent.
• Stir in the fresh minced garlic, sazon, oregano, and bay leaf. Season with salt and pepper. Cook for 20 seconds.
• Add the white wine and let the wine reduce by half, this should take 1 minute. Add the tomato sauce, reduce the heat to low, and let the sauce come to a simmer. Stir in the shrimp, capers, and hot sauce. Cover and cook for 2-3 minutes or until the shrimp turn pink. Check for seasoning and enjoy.

CAMARONES ENCHILADO - CUBAN STYLE CREOLE SHRIMP RECIPE

Steps:

• 1. In a small saucepan, saute the the shrimp peels in heated olive oil over medium high heat for about 5 minutes. Add ¾ cups of water, ½ tsp salt and bring to a boil. Reduce heat to medium low and let simmer for about 20 minutes. Strain the broth into a bowl and discard the shells. Set broth aside. 2. In a caldero or 4-inch deep large saute pan, heat ¼ cup of olive oil over medium heat. Add the onions, green bell peppers, oregano, cumin and bay leaf. Saute, stirring frequently, for 12 to 15 minutes until the vegetables are tender but not caramelized. 3. Stir in wine and let reduce for 2 to 3 minutes. Add the tomato sauce and the shrimp shell stock, the peppers and their liquid, ketchup, vinegar, Worcestershire and Tabasco sauce. Bring to a boil and reduce heat to medium-low. Cover and allow to simmer for 15 minutes. 4. Add the peeled shrimp and fresh peas, cover and cook for another 8 to 10 minutes, until shrimp turns pink and curls slightly. (Be careful not to overcook them; they can turn rubbery if overdone.) 5. Stir in the parsley and let cook for another minute or 2. Serve over a bed of white or brown rice. Makes 4 to 6 servings.

ENCHILADO DE CAMERONES (SHRIMP IN RED PEPPER SAUCE)

Steps:

• Heat oil in a Dutch oven over medium high heat.
• Saute onions and peppers until softened, about 3 to 5 minutes.
• Add garlic, paprika, crushed red pepper flakes, and 1/2 teaspoon salt, cook, while stirring, for 1 or 2 minutes.
• Add cilantro, wine, capers, and tomatoes (breaking up with hands).
• Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
• Add shrimp and lime juice and cook until shrimp is opaque, 3 to 5 minutes.
• Serve with warmed tortillas, sliced avocado, chipotle flavored hot sauce, and crumbled cheese.