Entree: Cuba – Central Culinary Region – Camarones Enchilados (Spicy Shrimp in Chili-Tomato Sauce)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1.5 lb (680 g) medium shrimp, peeled and deveined (tails optional)
- 2 tbsp (30 ml) olive oil
- 1 medium onion, finely chopped (about 6 oz / 170 g)
- 1 green bell pepper, seeded and chopped (about 6 oz / 170 g)
- 4 cloves (approx. 12 g) garlic, minced
- 1 tbsp (15 g) tomato paste
- 1 cup (240 ml) crushed tomatoes (or canned tomatoes)
- 1/2 cup (120 ml) dry white wine (or fish/chicken stock)
- 1/2 cup (120 ml) water or shrimp stock as needed
- 1 tsp (5 g) smoked paprika
- 1/2 tsp (2.5 g) ground cumin
- 1/4–1/2 tsp (1–2 g) cayenne pepper or to taste (or 1 small ají pepper, minced)
- 1 bay leaf
- 2 tbsp (30 ml) fresh lime juice
- 2 tbsp (30 ml) chopped fresh cilantro
- 2 tbsp (30 g) unsalted butter (optional, for finish)
- Salt and freshly ground black pepper to taste

Instructions

1. Pat shrimp dry and season lightly with salt and pepper. Heat olive oil in a wide skillet over medium-high heat and sear shrimp briefly, about 1 minute per side until just pink; remove and set aside (they will finish cooking in the sauce).
2. In the same skillet, lower heat to medium and add chopped onion and bell pepper; sauté until softened, about 6–8 minutes. Add minced garlic and tomato paste and cook 1 minute to develop flavor.
3. Pour in white wine to deglaze the pan, scraping any browned bits, then add crushed tomatoes, water or stock, smoked paprika, cumin, cayenne, and bay leaf. Stir, bring to a simmer, and cook 8–10 minutes until sauce thickens slightly and flavors meld.
4. Return shrimp to the skillet, nestling them into the sauce, and simmer gently 2–4 minutes more until shrimp are opaque and cooked through. Do not overcook.
5. Remove from heat; stir in lime juice, chopped cilantro, and butter if using for a silkier finish. Taste and adjust salt, pepper, and heat.
6. Serve immediately spooned with plenty of sauce.