In 1975, my mom bought a Cuban paperback cookbook. She had only been living in Miami for less than 5 years and didn’t even have a car! She had walked to a nearby pharmacy and picked up this little gem.
This cookbook had a BUNCH of Cuban recipes including Arroz Con Pollo, Camarones al Ajillo (Garlic Shrimp Recipe), and Arroz Con Camarones (Yellow Rice with Shrimp). We’re talking vintage here. This book is now in SHREDS and I have the cookbook taped up in my kitchen. Here’s a photo of what it looks like today.
Every year for Easter Sunday, while other families make baked ham and deviled eggs, my Cuban family serves camarones enchilados. Mami makes this shrimp recipe every year with white rice. It has become an annual tradition!
What is Camarones Enchilados?
Camarones enchilados is loosely translated to spicy shrimp however this recipe is not very spicy despite its “spicy appearance”. We add a dash of hot sauce but it’s up to you how spicy you want it. There are several variations of camarones enchilados and different names for them too – deviled shrimp, shrimp creole, camarones a la diabla.
Bottom line: This is my Cuban mom’s shrimp creole recipe and I know it will become your favorite shrimp recipe!
Recommended For This Recipe
Dutch Oven
I often use a 6-quart Dutch Oven when making soups and stews and even when cooking other recipes requiring long hours.
Ingredients You’ll Need
- Shrimp. The star ingredient of the dish! I recommend buying jumbo shrimp that is peeled and deveined without the tails on for easier eating. Shrimp typically shrinks as it cooks so the jumbo shrimp gives you more bang for your buck.
- Cuban Sofrito. The flavorful base used in many Cuban dishes. It typically consists of onions, garlic, green bell peppers, and tomatoes, sautéed in olive oil until softened and aromatic.
- Dry Cooking Wine: This adds acidity and complexity to the sauce. It helps to balance the sweetness of the tomato sauce and enhances the overall flavor profile of the dish.
- Vinegar: I use red wine vinegar to add a tangy acidity to the sauce, brightening up the flavors and providing balance to the dish. You can also use white wine vinegar if you prefer.
- Sliced Jarred Red Pimientos: Red pimientos are roasted red peppers that add a subtle sweetness and vibrant color to the dish.
- Worcestershire Sauce: This adds umami to the sauce, with its unique blend of savory and tangy flavors.
- Hot Sauce: Cuban food is typically not spicy so we don’t add a ton of hot sauce or red pepper flakes in our camarones enchilados. A teaspoon or two of hot sauce adds a kick of flavor and can be adjusted according to personal preference.
- Bay Leaf: This adds a subtle earthy flavor and aroma to the sauce.
- Fresh Parsley: This adds a burst of freshness and color to the dish. It provides a finishing touch, enhancing the overall presentation and adding a hint of herbaceous flavor.
5-Star Review
“Fellow cuban here… recipe tastes just like abuela’s. thank you for keeping our culture alive!
—gigilu”
”Step By Step Instructions
- Sauté the sofrito. In a large pot, heat olive oil over medium heat. Add onions and green peppers. Sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds.
- Make the tomato-based sauce. Stir in tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, parsley, salt, and pepper. Bring to a boil.
- Cook the shrimp. Add shrimp and reduce heat to low. Cover and simmer for 14-15 minutes until the shrimp has cooked. Remove from the heat. Serve and enjoy!
Recipe Tips & Tricks
- Don’t overcook the shrimp. The original recipe states to cook the shrimp first before the sauce which I don’t agree with. The problem with this is that the shrimp will be overcooked with a rubbery, tough texture. Perfectly cooked shrimp should have a translucent appearance with a slight pink hue and curl into a loose “C” shape.
- Serving Suggestions. You can serve camarones enchilados with white rice, tostones, a simple salad, and/or crusty bread.
- Make Ahead: Prepare the sauce in advance and store it in the refrigerator for up to two days. When ready to serve, simply reheat the sauce and add the shrimp for a quick and convenient meal.
- Save leftover sauce for a quick meal later. Allow the leftover sauce to cool completely before transferring it to an airtight container. Store the sauce in the refrigerator for up to 3 days. When ready to use, gently reheat the sauce in a saucepan over medium heat until warmed through. Once the sauce is heated, add fresh shrimp to the simmering sauce. Cook the shrimp until they turn pink and opaque. Taste and adjust seasonings.
Serving Suggestions
This shrimp creole recipe is best served with white rice along with tostones or sweet plantains. Any combination of these is chef’s kiss!
Storage Tips
After 2 hours, transfer the shrimp to an airtight container and place it in the fridge for up to 3 days. You can also freeze in a sealed freezer bag or freezer-friendly container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Camarones Enchilados (Cuban Shrimp Creole)
Equipment
Ingredients
- 2 tablespoons olive oil
- 1/2 cup chopped onions
- 1/2 cup chopped green bell peppers
- 3 cloves garlic minced
- 8 ounces tomato sauce
- 1/2 cup dry cooking wine (or vino seco)
- 1 tablespoon red wine vinegar (or white vinegar)
- 2 teaspoons Worcestershire sauce
- 2 teaspoons hot sauce or more to taste
- 7 ounces whole red pimientos chopped
- 1 bay leaf
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 3 lbs jumbo shrimp peeled and deveined (tails off)
Instructions
- In a large pot, heat olive oil over medium heat. Add onions and green peppers. Sauté for 2-3 minutes. Add the garlic and sauté for 30 seconds.
- Stir in tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped red pimientos, bay leaf, parsley, salt, and pepper. Bring to a boil.
- Add shrimp and reduce heat to low. Cover and simmer for 14-15 minutes until the shrimp has cooked. Remove from the heat. Serve and enjoy!
Notes
Nutrition
The post Camarones Enchilados (Cuban Shrimp Creole) appeared first on A Sassy Spoon.