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

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.