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

Cuban Shrimp Creole (Enchilado de camarones)

Course dinner, Main Course
Cuisine Cuban
Prep Time 10 minutes
Cook Time 25 minutes
Servings 4 people
Author Coco and Ash


  • 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)


  • 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.