Cuban Style Shrimp Creole (Camarones Enchilados)

If you’re following lent in your house, like we do, or just not a meat fan, this shrimp dish is a very quick and easy meal that you can throw together with ingredients you likely already have at home.

I have had a variation of this meal with different proteins many many times. My favorite combination is with pork, and I will likely include that recipe at a later date. But most proteins take a very long time to cook if you want the meat to be tender and develop enough flavor.

This dish is great because shrimp takes no time at all to cook and even if you’re shrimp is frozen, it’ll defrost and you’ll have a meal on the table in under an hour.

Since shrimp takes no time at all to cook and you don’t want it to overcook and be chewy, you will have to make the sauce first.

To make your sauce, start by sautéing your onions and peppers in a little bit of olive oil or cooking spray. Cook until they are soft and the onions are translucent. Add in your garlic and cook until it becomes fragrant, being very careful not to let it get too brown or burn. Add in the tomato sauce, water and olives (optional) and season with garlic powder, cumin, salt and pepper. Bring to a simmer.

Once the sauce is reduced, add in the shrimp. Cook until the shrimp are pink and start to curl. Top with cilantro and voila! You’re finished! This dish is traditionally served with white rice but you can have it with whatever your heart desires.

Cuban Style Shrimp Creole (Camarones Enchilados)

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• Author: Christina Peña
• Prep Time: 10min
• Cook Time: 20min
• Total Time: 30 minutes

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Ingredients

Scale 1x2x3x

• 1 lb Shrimp (peeled and deveined)
• 1 Green Bell Pepper (medium dice)
• 1 Yellow Onion (medium dice)
• 3 Garlic Cloves (minced)
• 1 14oz Can of Tomato Sauce
• 2 Tbsp Garlic Powder
• 1 Tbsp Cumin
• 14oz of Water/Broth
• Bunch of Cilantro (to taste)
• Salt and Pepper (to taste)

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Instructions

1. Saute onion and green bell pepper in a medium pan until soft and onions become translucent. 
2. Add garlic and cook until fragrant but not brown.
3. Add tomato sauce, water, garlic powder, cumin, salt and pepper and bring to a simmer (approx 5 min).
4. Once sauce has reduced and thickened slightly, add shrimp handful of cilantro and cook until shrimp is pink (approx 5-7 min).

 

 

• Cuisine: Latin