AI-generated image
Enchilado de camarones
Enchilado de camarones: Cuban shrimp in a Creole tomato, pepper and white-wine sauce
Despite the name, Cuban enchilado isn't fiery: it is shrimp cooked in a red Creole sauce of tomato, sweet pepper, onion, garlic and a splash of dry white wine, the way it is served in seaside restaurants from Havana's Malecón to Varadero. It goes over white rice with a side of tostones. The wine is simmered for several minutes, but for an alcohol-free sauce use fish stock with a squeeze of lime instead. The common mistake is adding the shrimp too early so they turn rubbery; they need only 3 or 4 minutes at the end. Chef's tip: simmer the shrimp shells in the wine for 10 minutes and strain it into the sauce; it doubles the seafood flavour.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
- 1 ⅓ lb large raw shrimppeeled and deveined (keep shells)
- 1 tbsp lime juice
- 3 tbsp olive oil
- 1 onionfinely chopped
- 1 red pepperfinely chopped
- 1 green pepperfinely chopped
- 4 garlic clovescrushed
- ½ tsp ground cumin
- 1 tsp sweet paprika
- 10 ½ oz tomato passata
- ½ cup dry white wineor fish stock plus 1 tsp lime juice for alcohol-free
- 1 bay leaf
- ¾ tsp salt
- 2 tbsp flat-leaf parsley (optional)chopped
Shop this recipe on Amazon
Spices & pantry
Fresh ingredients (5)
Links open Amazon in a new tab. As an Amazon Associate, WhatToEat.Today earns from qualifying purchases.
Method
0/6 doneStep 1: Sniff the 1 ⅓ lb large raw shrimp: they should smell of the sea, never of ammonia; throw away any that smell off. Toss them with 1 tbsp lime juice and keep in the fridge while you make the sauce.
Step 2: Simmer the shrimp shells with ½ cup dry white wine for 10 minutes, then strain and discard the shells.
10 minStep 3: Warm 3 tbsp olive oil in a wide pan over a medium heat and cook 1 onion, 1 red pepper and 1 green pepper for 8 minutes until soft. Add 4 garlic cloves, ½ tsp ground cumin and 1 tsp sweet paprika for 1 minute.
9 minStep 4: Add 10 ½ oz tomato passata, the strained wine, 1 bay leaf and ¾ tsp salt and simmer for 8 minutes until thick.
8 minStep 5: Stir in the shrimp and simmer for 3–4 minutes, turning them once, until they are pink all over, opaque in the centre and curled into a loose C.
4 minStep 6: Remove the bay leaf, scatter with 2 tbsp flat-leaf parsley and serve with white rice.
Nutrition per serving
- Calories
- 260 kcal
- Protein
- 28 g
- Carbs
- 12 g
- Fat
- 10 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does enchilado de camarones take?
- About 40 minutes in total: 15 minutes to prepare and 25 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
- What can I use instead of lime juice?
- Lemon juice, same amount.
- What can I use instead of onion?
- 2 shallots per onion.
Reviews
No reviews yet. Be the first to cook it.
Rate this recipe
Sign in to rate and review this recipe.
You might also like
Singapore chilli crab
Chilli crab was first sold from a pushcart on the Kallang river in the 1950s and is now the dish visitors queue for along Singapore's East Coast seafood strip. Big mud crabs are cut up, wok-fried and simmered in a thick, sweet, tangy and gently hot sauce of chilli, tomato and garlic, which is then silked with beaten egg. Everyone eats with their hands and mops up the sauce with fried or steamed mantou buns. It is a weekend or celebration meal, messy and loud. Buy crabs live or freshly cooked the same day from a fishmonger you trust. Discard any live crab that doesn't move, smells of ammonia or has a cracked, leaking shell. The common mistake is boiling the sauce after adding the egg, which scrambles it into lumps; pour it in a thin stream over a low heat. Chef's tip: ask the fishmonger to clean and quarter the crab for you, and crack each claw lightly with the back of a cleaver so the sauce soaks in.
Singaporean
Rhode Island clam cakes
At beach shacks along Narragansett Bay and in Galilee, clam cakes are bought by the paper bag, half a dozen at a time, to dunk in a cup of clear clam chowder. They are not patties but craggy, golden fritters, crisp outside and soft inside, studded with chopped quahog clams. Chef's tip: use the clam juice as part of the liquid; it puts the sea flavour into every bite of batter.
American
Tunisian octopus salad
Fishermen of the Kerkennah islands, off Sfax, still catch octopus in clay pots laid on the shallow seabed, and in winter the season's catch turns up in harbour cafés and home kitchens as this simple salad. The octopus is simmered slowly until tender, cooled in its broth, then sliced and tossed with red onion, plenty of parsley, lemon juice and good olive oil, with a little harissa if you like. It is light, clean and briny, eaten as a starter with bread or on a summer table of salads and grilled fish. Buy octopus from a reputable fishmonger; frozen and thawed octopus is often more tender than fresh. A common mistake is boiling the octopus at a rolling boil, which makes it rubbery; keep it at a gentle simmer until a knife slides in easily. Chef's tip: let the cooked octopus cool in its cooking liquid for 20 minutes before slicing; it stays juicy rather than tightening up.
Tunisian