Entree: Cuba – Camarones Enchilados (Shrimp simmered in a spicy tomato-and-pepper sauce typically served with rice)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 1 1/2 lb (680 g) large shrimp, peeled and deveined
- 2 tbsp (30 ml) olive oil
- 1 medium onion, chopped, approx. 5 oz (140 g)
- 1 green bell pepper, seeded and chopped, approx. 6 oz (170 g)
- 3 garlic cloves, minced
- 1 tsp (5 g) ground cumin
- 1 tsp (5 g) sweet paprika
- 1/2 tsp (2 g) dried oregano
- 1/4 tsp (1 g) ground black pepper
- 1/2 tsp (2.5 g) salt, or to taste
- 1/3 cup (80 ml) dry white wine or chicken stock
- 1 cup (240 ml) strained canned tomatoes or tomato sauce
- 1 tbsp (15 ml) white vinegar or fresh lime juice
- 1 bay leaf
- 2 tbsp (30 g) chopped fresh cilantro or parsley
- 1 lime, cut into wedges for serving
- 2 cups (370 g) uncooked long-grain white rice (for serving), optional

Instructions

1. If serving with rice, cook the rice according to package instructions so it is ready when the shrimp are done.
2. Heat the olive oil in a wide skillet over medium heat. Add the chopped onion and bell pepper and sauté until softened, about 5–7 minutes.
3. Stir in the minced garlic, cumin, paprika, oregano, black pepper, and salt; cook 1 minute until fragrant.
4. Deglaze the pan with the white wine or chicken stock, scraping up any browned bits. Add the strained tomatoes, vinegar, and bay leaf; bring to a gentle simmer and cook 8–10 minutes to develop the sauce.
5. Add the shrimp in a single layer and simmer until they turn pink and are just cooked through, about 3–4 minutes depending on size. Do not overcook.
6. Remove the bay leaf, stir in the chopped cilantro, and adjust seasoning with salt or a squeeze of lime to taste.
7. Serve the camarones enchilados over rice with lime wedges on the side.