Enchilado De Camerones Shrimp In Red Pepper Sauce Recipes

CAMARONES GUISADOS | CAMARONES ENCHILADOS | LATIN SHRIMP STEW

Steps:

• Warm oil over medium high heat.
• Saute bell peppers and onions until softened, about 5-6 minutes.
• Stir in garlic, cilantro, and oregano for 30 seconds.
• Pour in seafood broth. Bring to a gentle boil. Add in tomato paste and mix to blend.
• Add shrimp and cook until pink, about 5-7 minutes.
• Fold in potatoes and taste for seasonings. Allow potatoes to heat through and serve.

CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)

Steps:

• Heat a large sauté pan over medium heat and add in the olive oil, onions, and green peppers. Sauté until the onions and peppers soften.
• Add in the garlic and 2 tablespoons from the can of tomato sauce. Cook for 2 minutes.
• Add in the remaining tomato sauce, water, white wine, olives, oregano, salt, pepper, and cumin. Bring to a simmer for 5 minutes, uncovered.
• After the 5 minutes, add in the shrimp and simmer, covered for 10 minutes.
• Serve immediately over white rice.

CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)

Steps:

• In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
• Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
• Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!

SHRIMP IN RED SAUCE ( CAMARONES ENCHILADO)

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.

CAMARONES ENCHILADOS - DEVILED SHRIMP

Steps:

• 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.

CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)

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 CAMERONES (SHRIMP IN RED PEPPER SAUCE)

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.

ENCHILADO DE CAMARONES

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.

CAMARONES ENCHILADA CUBANA

Steps:

• 1. Mash the garlic and salt together in a small food processor. (or mortar and pestle) 2. In a large casserole dish, heat 1 tablespoon olive oil over medium heat and add the shrimp. Cook until they appear pin and remove them to a plate. 3. Add garlic and salt mixture to the casserole and stir. Add tomato sauce and ketchup and simmer for 1 minute. Add the onion, red pepper, olives, bay leaves, parsley, oregano, red pepper flakes, black pepper and chili powder and cook on low for another 3 minutes. Stir in wine and 1/2 cup of water. cook on low heat and simmer for 30 minutes. 3. Serve with rice.