Cuban Shrimp Creole (Enchilado de camarones)
Servings 4 people
Ingredients
- 2 tablespoons olive oil
- half of a medium onion diced finely (about ½ cup)
- half of a green bell pepper diced finely (about ½ cup)
- 4 large garlic cloves - minced
- 8 ounce can of tomato sauce
- ½ cup water
- ½ cup white wine
- ⅓ cup green Spanish olives (plus a tablespoon of the brine)
- ½ teaspoon dried oregano
- ¼ heaping teaspoon salt
- 1 pinch black pepper
- ⅛ teaspoon ground cumin
- 1 and ½ 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.