Best 3 Camarones Enchilado Cuban Style Creole Shrimp Recipes

Embark on a culinary journey to the vibrant island of Cuba with our tantalizing selection of Camarones Enchilado recipes, a delectable seafood dish that captures the essence of Cuban Creole cuisine. These recipes showcase the perfect balance of flavors, combining fresh shrimp with aromatic spices, tangy sauces, and a medley of colorful vegetables. Discover the traditional Camarones Enchilado a la Criolla, where succulent shrimp are enveloped in a rich tomato-based sauce infused with garlic, onions, bell peppers, and a hint of heat. For a delightful twist, try the Camarones Enchilado con Coco, where coconut milk lends a creamy and tropical touch to the classic dish. Seafood enthusiasts will relish the Camarones Enchilado con Salsa Verde, featuring a vibrant green sauce made with fresh herbs, capers, and tangy lime juice. And for those who prefer a spicy kick, the Camarones Enchilado a la Diabla delivers a fiery experience with its zesty and flavorful sauce. Each recipe offers a unique take on this Cuban classic, ensuring an unforgettable culinary adventure.

Let's cook with our recipes!

CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)

Cuban Shrimp Creole Recipe (Camarones Enchilados) image

A deliciously saucy and fragrant Cuban-style shrimp creole recipe (Camarones Enchilados) served over white rice. A simple 30-minute meal!

Provided by Jamie Silva

Categories Dinner Lunch Main Course Main Dish

Time 30m

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil (divided)
1/2 cup finely chopped onions ((or 1 small onion, finely chopped))
1/2 cup finely chopped green bell peppers
3 cloves garlic (minced)
12 ounces tomato sauce
1/2 cup dry cooking wine or vino seco ((sub for vegetable stock))
1 tablespoon white wine vinegar
1/3 cup sliced jarred red pimientos
1 bay leaf
2 tablespoons finely chopped fresh parsley
1/2 teaspoon oregano
Salt and pepper to taste
2 pounds large shrimp (peeled and deveined (tails off, optional))

Steps:

In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 390 kcal, Carbohydrate 5.6 g, Protein 47.2 g, Fat 18.1 g, SaturatedFat 2 g, Cholesterol 341 mg, Sodium 471 mg, Fiber 1.4 g, Sugar 2.2 g

CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)

Camarones Enchilados (Puerto Rican-Style Creole Shrimp) image

Camarones enchilados translates roughly to ''deviled shrimp'' and should definitely not be confused with Mexican enchiladas, which are totally different! This is one of the very few Puerto Rican dishes with any heat. It's that heat that made this dish special for my mom and me, because unlike my dad (and most Puerto Ricans!) we both really love spice. So this is a meal my mom usually made just for the two of us to enjoy on the days when my dad was away.

Provided by Alejandra Ramos

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Ingredients

Olive oil
1 yellow onion, diced
2 red bell peppers, diced
3 large cloves garlic, minced
1 tablespoon smoked Spanish paprika
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup dry red wine
One 28-ounce can crushed tomatoes
2 tablespoons capers
3 large bay leaves
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lime juice, plus more for serving
3/4 cup chopped fresh cilantro, plus more for serving
Cooked white rice, for serving

Steps:

Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.

CAMARONES ENCHILADO - CUBAN STYLE CREOLE SHRIMP RECIPE

Camarones Enchilado - Cuban Style Creole Shrimp Recipe image

Provided by á-73495

Number Of Ingredients 19

Ingredients

1 1/2 lb shrimp (21-25 per pound size), peeled, de-veined, peels reserved
1/2 tsp salt
1 T plus 1/4 cup olive oil
1 medium onion, finely diced
1 medium green bell pepper, finely diced
3 garlic cloves, minced
1/2 tsp oregano
1/2 tsp cumin
1 bay leaf
1/2 cup dry white wine
1 8-oz can low sodium tomato sauce
1 cup jarred red pimentos, and their liquid
1/4 cup ketchup
1 T white wine vinegar
1 tsp Worcestershire sauce
1/2 tsp Tabasco sauce
1/2 cup fresh peas
1/4 cup fresh parsely, finely chopped
salt and pepper to taste

Steps:

1. In a small saucepan, saute the the shrimp peels in heated olive oil over medium high heat for about 5 minutes. Add ¾ cups of water, ½ tsp salt and bring to a boil. Reduce heat to medium low and let simmer for about 20 minutes. Strain the broth into a bowl and discard the shells. Set broth aside. 2. In a caldero or 4-inch deep large saute pan, heat ¼ cup of olive oil over medium heat. Add the onions, green bell peppers, oregano, cumin and bay leaf. Saute, stirring frequently, for 12 to 15 minutes until the vegetables are tender but not caramelized. 3. Stir in wine and let reduce for 2 to 3 minutes. Add the tomato sauce and the shrimp shell stock, the peppers and their liquid, ketchup, vinegar, Worcestershire and Tabasco sauce. Bring to a boil and reduce heat to medium-low. Cover and allow to simmer for 15 minutes. 4. Add the peeled shrimp and fresh peas, cover and cook for another 8 to 10 minutes, until shrimp turns pink and curls slightly. (Be careful not to overcook them; they can turn rubbery if overdone.) 5. Stir in the parsley and let cook for another minute or 2. Serve over a bed of white or brown rice. Makes 4 to 6 servings.

Tips:

1. Mise en Place: Before you start cooking, make sure you have all the ingredients and tools ready. This will help you stay organized and avoid scrambling during the cooking process. 2. Use Fresh Ingredients: Always opt for fresh shrimp, vegetables, and herbs for the best flavor and texture. Fresh ingredients will elevate the overall taste of your Camarones Enchilado. 3. Clean and Devein Shrimp Properly: Make sure to clean and devein the shrimp thoroughly to remove any impurities and ensure a pleasing texture. You can use a sharp knife to make a shallow incision along the back of the shrimp and remove the vein. 4. Marinate the Shrimp: Marinating the shrimp in the Creole sauce before cooking adds extra flavor and helps tenderize the meat. Allow the shrimp to marinate for at least 30 minutes, or up to overnight for even deeper flavor. 5. Cook the Shrimp in Batches: To prevent overcrowding and ensure even cooking, cook the shrimp in batches. This will help maintain the shrimp's texture and prevent them from becoming rubbery. 6. Don't Overcook the Shrimp: Shrimp cooks quickly, so be careful not to overcook them. Overcooked shrimp will become tough and chewy. Cook the shrimp just until they turn opaque and pink, about 2-3 minutes per side.

Conclusion:

Camarones Enchilado is a delightful Cuban-style Creole shrimp dish that combines vibrant flavors and textures. By following these tips and using fresh, high-quality ingredients, you can create an authentic and flavorful Camarones Enchilado that will impress your family and friends. Serve this dish with rice, beans, or your favorite sides for a complete and satisfying meal. Enjoy the deliciousness of Cuban cuisine with this flavorful shrimp dish!