Enchilado de camarones

Trio Bembe needed a new recipe, and a fan gave us this one: Enchilado de camarones

We recently asked for recipes from fans using crushed tomatoes – here’s the winner by Nancy Blokland:
Enchilado de camarones (Shrimp in tomato sauce, a classic Cuban dish)
1 pound fresh shrimp
2 tbsp minced garlic
½ bell pepper finely chopped
1 ½ tsp vinegar
6 oz tomato sauce
1 tspn oregano
1 bay leaf
½ cup dry white wine
¾ cup water reserved from the boiling shrimp
1. Boil in large pot shrimp for 3 minutes and clean.
2. Keep about ½ cup of the water the shrimp was boiled in.
3. In a deep frying pan, heat oil and add garlic, onion and green pepper.
4. Cook the mixture for 5 minutes and add vinegar, tomato paste, oregano, bay leaf, wine and shrimp water.
5. Mix well and cook over medium heat until mixture begins to bubble.
6. Reduce heat to a simmer. Add shrimp just prior to serving and mix well.
Cooking time: 15 minutes
Serves: 4
Talk to us