Recipe
Camarones enchilados
Shrimp stewed in a Creole sauce of tomato, dry wine, garlic and peppers, with a spicy touch. A rich and easy-to-make Cuban classic.
- Preparation15 min
- Cooking20 min
- Total time35 min
- Servings6 servings
- DifficultyEasy
Camarones enchilados is an intense and delicious recipe that sparks passion in the kitchen and beyond. We hope you enjoy it as much as we do. Bon appétit!
Ingredients
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Method
- Clean the shrimp: remove the head and shell, and make a cut along the back to remove the vein.
- Place them in a container and season with salt, pepper and lemon juice. Set aside.
- In a wide pot, heat the oil and sauté the crushed garlic, the onion cut into small pieces and the peppers cut to your liking.
- When the onion starts to become translucent and the garlic is golden, add the tomato sauce, the hot sauce, the bay leaf and the dry wine.
- Stir well and let boil for about 3 minutes over medium heat, until the sauce begins to thicken.
- Add the shrimp, mix them well with the sauce, cover and cook for 5 minutes.
- Add the finely chopped parsley and a pinch of sugar to balance the acidity of the tomato. Stir and let the sauce dry a bit more, to your liking.
- Before serving, remove the bay leaf: it is very unpleasant to find it in your mouth.
Original video
In Spanish
