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Enchilado de camarones
Shrimp in Creole tomato sauce
Enchilado de camarones: Cuban shrimp in a Creole tomato, pepper and white-wine sauce
Despite the name, Cuban enchilado isn't fiery: it is shrimp cooked in a red Creole sauce of tomato, sweet pepper, onion, garlic and a splash of dry white wine, the way it is served in seaside restaurants from Havana's Malecón to Varadero. It goes over white rice with a side of tostones. The wine is simmered for several minutes, but for an alcohol-free sauce use fish stock with a squeeze of lime instead. The common mistake is adding the shrimp too early so they turn rubbery; they need only 3 or 4 minutes at the end. Chef's tip: simmer the shrimp shells in the wine for 10 minutes and strain it into the sauce; it doubles the seafood flavour.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb large raw shrimppeeled and deveined (keep shells)
- 1 tbsp lime juice
- 3 tbsp olive oil
- 1 onionfinely chopped
- 1 red pepperfinely chopped
- 1 green pepperfinely chopped
- 4 garlic clovescrushed
- ½ tsp ground cumin
- 1 tsp sweet paprika
- 10 ½ oz tomato passata
- ½ cup dry white wineor fish stock plus 1 tsp lime juice for alcohol-free
- 1 bay leaf
- ¾ tsp salt
- 2 tbsp flat-leaf parsley (optional)chopped
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Method
0/6 doneStep 1: Sniff the 1 ⅓ lb large raw shrimp: they should smell of the sea, never of ammonia; throw away any that smell off. Toss them with 1 tbsp lime juice and keep in the fridge while you make the sauce.
Step 2: Simmer the shrimp shells with ½ cup dry white wine for 10 minutes, then strain and discard the shells.
10 minStep 3: Warm 3 tbsp olive oil in a wide pan over a medium heat and cook 1 onion, 1 red pepper and 1 green pepper for 8 minutes until soft. Add 4 garlic cloves, ½ tsp ground cumin and 1 tsp sweet paprika for 1 minute.
9 minStep 4: Add 10 ½ oz tomato passata, the strained wine, 1 bay leaf and ¾ tsp salt and simmer for 8 minutes until thick.
8 minStep 5: Stir in the shrimp and simmer for 3–4 minutes, turning them once, until they are pink all over, opaque in the centre and curled into a loose C.
4 minStep 6: Remove the bay leaf, scatter with 2 tbsp flat-leaf parsley and serve with white rice.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does enchilado de camarones take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
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