CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)
Camarones enchilados translates roughly to ''deviled shrimp'' and should definitely not be confused with Mexican enchiladas, which are totally different! This is one of the very few Puerto Rican dishes with any heat. It's that heat that made this dish special for my mom and me, because unlike my dad (and most Puerto Ricans!) we both really love spice. So this is a meal my mom usually made just for the two of us to enjoy on the days when my dad was away.
Provided by Alejandra Ramos
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
- Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
- Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.
ENCHILADO DE CAMARONES
Provided by Herb Mesa
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes.
- Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes.
- Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.
SHRIMP IN RED SAUCE ( CAMARONES ENCHILADO)
The secret to this delicious dish, is the sauce.
Provided by Monika Rosales
Categories Seafood
Time 50m
Number Of Ingredients 14
Steps:
- 1. saute the onions & peppers in the olive oil, then the garlic slices and the rest of the ingredients...let simmer 30 mins
- 2. place the shrimp in a paper towel to absorb the moisture....put the shrimp in the pot,stir,cover and turn off the heat, wait 5 mins and stir again until shrimp change color and curl up... do not over cook, as the shrimp will be tough.
ENCHILADO DE CAMERONES (SHRIMP IN RED PEPPER SAUCE)
Make and share this Enchilado De Camerones (Shrimp in Red Pepper Sauce) recipe from Food.com.
Provided by threeovens
Categories Cuban
Time 55m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Heat oil in a Dutch oven over medium high heat.
- Saute onions and peppers until softened, about 3 to 5 minutes.
- Add garlic, paprika, crushed red pepper flakes, and 1/2 teaspoon salt, cook, while stirring, for 1 or 2 minutes.
- Add cilantro, wine, capers, and tomatoes (breaking up with hands).
- Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
- Add shrimp and lime juice and cook until shrimp is opaque, 3 to 5 minutes.
- Serve with warmed tortillas, sliced avocado, chipotle flavored hot sauce, and crumbled cheese.
CAMARONES ENCHILADO - CUBAN STYLE CREOLE SHRIMP RECIPE
Provided by á-73495
Number Of Ingredients 19
Steps:
- 1. In a small saucepan, saute the the shrimp peels in heated olive oil over medium high heat for about 5 minutes. Add ¾ cups of water, ½ tsp salt and bring to a boil. Reduce heat to medium low and let simmer for about 20 minutes. Strain the broth into a bowl and discard the shells. Set broth aside. 2. In a caldero or 4-inch deep large saute pan, heat ¼ cup of olive oil over medium heat. Add the onions, green bell peppers, oregano, cumin and bay leaf. Saute, stirring frequently, for 12 to 15 minutes until the vegetables are tender but not caramelized. 3. Stir in wine and let reduce for 2 to 3 minutes. Add the tomato sauce and the shrimp shell stock, the peppers and their liquid, ketchup, vinegar, Worcestershire and Tabasco sauce. Bring to a boil and reduce heat to medium-low. Cover and allow to simmer for 15 minutes. 4. Add the peeled shrimp and fresh peas, cover and cook for another 8 to 10 minutes, until shrimp turns pink and curls slightly. (Be careful not to overcook them; they can turn rubbery if overdone.) 5. Stir in the parsley and let cook for another minute or 2. Serve over a bed of white or brown rice. Makes 4 to 6 servings.
AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
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