Cuban Food/ Main Course/ Recipes

Cuban Shrimp Creole (Enchilado de camarones)

Cuban Shrimp Creole (Enchilado de camarones), shrimp, cuban recipes, cuban food, camarones, coco and ash

This Cuban Shrimp Creole or “enchilado de camarones” is a flavorful, classic Cuban dish. The shrimp get simmered in a flavorful sauce made with tomato, onions, peppers, garlic and seasonings. You’ll definitely want to keep this recipe on hand for quick weeknight meals.

Cuban Shrimp Creole (Enchilado de camarones), shrimp, cuban recipes, cuban food, camarones, coco and ash

Growing up in a large Cuban family, this meal was a special treat! We had “enchilado de camarones” many times for family gatherings or when company was over. I asked my mom what the english name for it was and the general consensus was “Cuban Shrimp Creole”. Although it doesn’t translate exactly, it’s what this dish is most commonly known as in English. So no matter if you call it an enchilado or a creole, you’ll be making it over and over for your friends and family as well!

How to make Cuban Shrimp Creole (Enchilado de camarones):

By now you know, most cuban dishes start with *drum roll* green peppers and onions! Add in some garlic and a couple tablespoons of the tomato sauce and you have a winning combination of flavors!

After cooking the veggies and tomato sauce, everything else (except the shrimp) goes in the pan and gets simmered for just 5 minutes. I told ya this was easy! By the way, even if you don’t like olives, i’d still encourage you to add them in with the brine. You can pick them out after cooking if you want but they add a great flavor that will otherwise be missing from the sauce.

Cuban Shrimp Creole (Enchilado de camarones), shrimp, cuban recipes, cuban food, camarones, coco and ash

Now for the star of the show…the shrimp! Dump them in and simmer for another 10 minutes. They should be cooked through at this point and be curled up and opaque.

Cuban Shrimp Creole (Enchilado de camarones), shrimp, cuban recipes, cuban food, camarones, coco and ash

Serve immediately over a bed of white rice and enjoy!

 

Cuban Shrimp Creole (Enchilado de camarones), shrimp, cuban recipes, cuban food, camarones, coco and ash

Cuban Shrimp Creole (Enchilado de camarones), shrimp, cuban recipes, cuban food, camarones, coco and ash
Print Recipe
4.72 from 7 votes

Cuban Shrimp Creole (Enchilado de camarones)

Prep Time10 mins
Cook Time25 mins
Course: dinner, Main Course
Cuisine: Cuban
Servings: 4 people
Author: Coco and Ash

Ingredients

  • 2 tablespoons olive oil
  • half of a medium onion diced finely (about 1/2 cup)
  • half of a green bell pepper diced finely (about 1/2 cup)
  • 4 large garlic cloves - minced
  • 8 ounce can of tomato sauce
  • 1/2 cup water
  • 1/2 cup white wine
  • 1/3 cup green Spanish olives (plus a tablespoon of the brine)
  • 1/2 teaspoon dried oregano
  • 1/4 heaping teaspoon salt
  • 1 pinch black pepper
  • 1/8 teaspoon ground cumin
  • 1 and 1/2 pounds medium sized shrimp (peeled, deveined, and tail-off)

Instructions

  • 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 (Enchilado de camarones), shrimp, cuban recipes, cuban food, camarones, coco and ash

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11 Comments

  • Reply
    Anita
    March 26, 2020 at 5:15 pm

    This shrimp creole is simply delicious and full of flavors. I can eat this with nothing but white rice. 🙂

  • Reply
    Charla @ That Girl Cooks Healthy
    March 26, 2020 at 5:22 pm

    I bet the whole house comes to life with the smell of this wonderful looking dish.

  • Reply
    Roxana
    March 26, 2020 at 5:53 pm

    There is something about these creole flavors and shrimp that work perfectly. So comforting with rice. What can I use instead of wine?

    • Reply
      Coco and Ash
      March 26, 2020 at 6:13 pm

      thank you! If you want to skip the wine, use the same amount of chicken or vegetable broth and add in 1 tablespoon of white vinegar for acid 🙂

  • Reply
    Sara Welch
    March 26, 2020 at 6:16 pm

    So many flavors in one dish; this was fantastic! Looking forward to enjoying leftovers for dinner again tonight!

    • Reply
      Dlishus
      April 27, 2020 at 8:21 am

      This is not the way to make Enchilado de Camarones. Any real and true Cuban doesn’t put the brine of the olives in any meal for the simple reason the brine gives the meal bitter taste. In this recipe it doesn’t call for oregano or cumin, but it calls for hot sauce which isn’t mentioned at all. In addition, the recipe doesn’t call for water either.. Please research you data before publishing a Cuban Recipe…

      • Reply
        Coco and Ash
        April 29, 2020 at 12:03 pm

        Thanks for your input. But both my parents, grandparents, great-grandparents – ALL born in Cuba and I am first generation born in this country. So if this is the way we make it, I’d say it’s pretty darn AUTHENTIC Cuban. Have a GREAT day!

  • Reply
    Theresa Gonzalez
    August 16, 2020 at 1:20 pm

    Do you cook the shrimp before adding it to the sauce?

  • Reply
    Gigi Perez
    October 10, 2020 at 1:11 pm

    I have never eaten Cuban camarones enchilados with olives. I’m Cuban and we usually use olives in picadillo, ropa vieja, fricasé de pollo, that’s about it.

    • Reply
      Coco and Ash
      October 10, 2020 at 1:13 pm

      I’m cuban and my family makes it with olives 🙂 feel free to leave them out if you’d like!

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