Cuban styled shrimp served over white rice. This is a meal my mother used to make for us. However, she didn’t use recipes so here’s one courtesy of Ana Quincoces Rodriquez, Cuban Chicks can Cook.

2 pounds medium peeled and de-veined shrimp

1/2 cup olive oil

1/2 cup dry cooking sherry

1 1/2  tomato sauce

1 medium green pepper finely diced

1 large Spanish onion finely diced

4 garlic cloves minced

1 bay leaf

1 teaspoon salt

1 teaspoon black pepper

1 teaspoon paprika

1/2 teaspoon oregano

1/2 cup fish or vegetable stock

In a large heavy pot heat the oil over medium heat. Add the garlic, onions, and pepper and saute for 5 to 10 minutes. add the tomato sauce, wine, stock, bay leaf, salt and spices and bring to a boil.  Cover and reduce heat and simmer over low heat for about 30 to 40 minutes.

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Adjust the seasoning by adding salt if necessary and bring to a boil again. Add the shrimp while stirring frequently till it turns pink for about 5 to 10 minutes. Allow the shrimp to sit for a few minutes to allow the flavor to penetrate fully.

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3 Comments on “Camarones Enchilados

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