Name: Camarones Enchilados - Deviled Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: olive oil; 2 cups chopped onions; 1/2 cup diced red pimiento; 1/4 cup orange bell pepper, cut into 1/2-inch strips; 1/4 cup green bell pepper, cut into 1/2-inch strips; 1/4-3/4 teaspoon crushed red pepper flakes; 1/4 teaspoon salt (or to taste); fresh ground black pepper (or to taste); 4 garlic cloves, minced; 1 cup dry white wine; 3 bay leaves; 1 teaspoon ground oregano; 1/2 cup chopped parsley or 2 tablespoons fresh cilantro; 2 (14 1/2 ounce) cans diced tomatoes, undrained; 2 lbs medium shrimp, peeled and deveined; 1 teaspoon soy sauce; hot sauce, a few splashes (optional); 2 cups fluffy white rice (optional)

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Recipe by Manami

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Camarones Enchilados - Deviled Shrimp created by sheila0407

This is one of the few Cuban dishes that is a little spicy, rather, it is redolent with garlic and tomatoes and the succulent flavor of fresh-caught shrimp. As all Cuban favorites, it is served with white rice and either ripe or green plantains. Add a green salad and garnish with some cilantro and you're good to go. Delicious!

Ready In:: 30mins
Serves:
Units:

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ingredients

olive oil
2 cups chopped onions
¹⁄₂ cup diced red pimiento
¹⁄₄ cup orange bell pepper, cut into 1/2-inch strips
¹⁄₄ cup green bell pepper, cut into 1/2-inch strips
¹⁄₄ - ³⁄₄ teaspoon crushed red pepper flakes
¹⁄₄ teaspoon salt (or to taste)
fresh ground black pepper (or to taste)
4 garlic cloves, minced
1 cup dry white wine
3 bay leaves
1 teaspoon ground oregano
¹⁄₂ cup chopped parsley or 2 tablespoons fresh cilantro
2 (14 1/2 ounce) cans diced tomatoes, undrained
2 lbs medium shrimp, peeled and deveined
1 teaspoon soy sauce
hot sauce, a few splashes (optional)
2 cups fluffy white rice (optional)

directions

Heat oil in large nonstick skillet over medium-high heat.
Add onion; sauté 2 minutes.
Add bell peppers, crushed red pepper, salt, garlic, bay leaf, oregano, and soy sauce; sauté 4 minutes.
Add tomatoes; cook 6 minutes or until liquid is almost evaporates, stirring frequently.
Add white wine and cook another minute or so.
Stir in shrimp and cook another 4 minutes or until shrimp are done, stirring frequently.
Remove shrimp mixture from heat.
Pour over rice.

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RECIPE MADE WITH LOVE BY

@Manami

Contributor

@Manami

Contributor

"This is one of the few Cuban dishes that is a little spicy, rather, it is redolent with garlic and tomatoes and the succulent flavor of fresh-caught shrimp. As all Cuban favorites, it is served with white rice and either ripe or green plantains. Add a green salad and garnish with some cilantro and you're good to go. Delicious!"

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review by Symone D.

7/7/2019

Beautiful dish, I just added a dash of adobo

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photo by sheila0407

10/10/2012

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creation by Manami

3/1/2006

This is one of the few Cuban dishes that is a little spicy, rather, it is redolent with garlic and tomatoes and the succulent flavor of fresh-caught shrimp. As all Cuban favorites, it is served with white rice and either ripe or green plantains. Add a green salad and garnish with some cilantro and you're good to go. Delicious!