Best 10 Shrimp In Red Sauce Camarones Enchilado Recipes

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**Discover the Enchanting Flavors of Camarones Enchilados: A Culinary Journey to Mexican Coastal Delights**

Embark on a culinary adventure to the sun-kissed shores of Mexico with Camarones Enchilados, a vibrant and flavorful dish that captures the essence of coastal cuisine. This tantalizing dish features succulent shrimp enveloped in a rich, aromatic red sauce, creating a symphony of flavors that will delight your taste buds. Immerse yourself in the vibrant culture and traditions of Mexican cooking as you explore the diverse recipes presented in this article. From the classic Camarones Enchilados, prepared with simple yet authentic ingredients, to the innovative Camarones Enchilados con Chipotle, which adds a smoky and spicy twist, each recipe offers a unique culinary experience. Get ready to transport your taste buds to the coastal havens of Mexico and savor the delectable flavors of Camarones Enchilados.

Let's cook with our recipes!

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

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.

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

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

CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)



Cuban Shrimp Creole (Enchilado de camarones) image

Provided by Coco and Ash

Categories     dinner     Main Course

Number Of Ingredients 13

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))

Steps:

  • 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.

SHRIMP IN RED SAUCE ( CAMARONES ENCHILADO)



Shrimp in Red sauce ( Camarones Enchilado) image

The secret to this delicious dish, is the sauce.

Provided by Monika Rosales

Categories     Seafood

Time 50m

Number Of Ingredients 14

2 lb uncooked large shrimp, peeled & deveined
2 can(s) tomato sauce
1 can(s) diced tomatoes
1 Tbsp tomatoe paste
1/2 medium onion, chopped
1/2 medium green pepper, chopped
1/2 small red pepper, chopped
3 garlic cloves, sliced thin
1/2 c green olives
2 Tbsp olive oil
1 bay leaf
1 tsp oregano
1 c sherry cooking wine
salt/pepper to taste

Steps:

  • 1. saute the onions & peppers in the olive oil, then the garlic slices and the rest of the ingredients...let simmer 30 mins
  • 2. place the shrimp in a paper towel to absorb the moisture....put the shrimp in the pot,stir,cover and turn off the heat, wait 5 mins and stir again until shrimp change color and curl up... do not over cook, as the shrimp will be tough.

CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)



Cuban Shrimp Creole (Enchilado de Camarones) image

This Cuban shrimp creole recipe (enchilado de camarones) is shrimp, peppers, and onions tossed in a delicious spiced red sauce.

Provided by Julie Maestre

Categories     Entree

Time 20m

Number Of Ingredients 14

1 lb shrimp (peeled and deveined)
8 ounces tomato sauce
1/2 onion (finely diced )
1/2 red bell pepper (finely diced )
1/2 green bell pepper (finely diced )
3 garlic cloves (finely minced)
1 bay leaf
1 tsp oregano
1/2 tsp sazon
1/4 cup white wine
1/2 cup water
2 tbsp capers
2 tsp hot sauce
salt and pepper to taste

Steps:

  • Begin by peeling and deveining the shrimp and chopping the veggies. In a large skillet, add some oil and heat over medium-high heat. Add the onions and peppers and cook for 3-4 minutes or translucent.
  • Stir in the fresh minced garlic, sazon, oregano, and bay leaf. Season with salt and pepper. Cook for 20 seconds.
  • Add the white wine and let the wine reduce by half, this should take 1 minute. Add the tomato sauce, reduce the heat to low, and let the sauce come to a simmer. Stir in the shrimp, capers, and hot sauce. Cover and cook for 2-3 minutes or until the shrimp turn pink. Check for seasoning and enjoy.

Nutrition Facts : Calories 317 kcal, Carbohydrate 15 g, Protein 49 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 2782 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

ENCHILADO DE CAMERONES (SHRIMP IN RED PEPPER SAUCE)



Enchilado De Camerones (Shrimp in Red Pepper Sauce) image

Make and share this Enchilado De Camerones (Shrimp in Red Pepper Sauce) recipe from Food.com.

Provided by threeovens

Categories     Cuban

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

2 tablespoons olive oil
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, minced
2 teaspoons paprika, preferable smoked
1/4-1/2 teaspoon crushed red pepper flakes
salt
3/4 cup cilantro, chopped
1/2 cup dry red wine
1 tablespoon capers, chopped
1 (14 1/2 ounce) can tomatoes, drained
1 1/4 lbs medium shrimp
1 tablespoon fresh lime juice, plus more for serving
8 small whole wheat tortillas, warmed
sliced avocado, for serving
chipotle hot sauce, for serving
queso fresco or feta cheese, crumbled for serving

Steps:

  • Heat oil in a Dutch oven over medium high heat.
  • Saute onions and peppers until softened, about 3 to 5 minutes.
  • Add garlic, paprika, crushed red pepper flakes, and 1/2 teaspoon salt, cook, while stirring, for 1 or 2 minutes.
  • Add cilantro, wine, capers, and tomatoes (breaking up with hands).
  • Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
  • Add shrimp and lime juice and cook until shrimp is opaque, 3 to 5 minutes.
  • Serve with warmed tortillas, sliced avocado, chipotle flavored hot sauce, and crumbled cheese.

ENCHILADO DE CAMARONES



Enchilado de Camarones image

Provided by Herb Mesa

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, diced
1 small green bell pepper, seeded and diced
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon smoked paprika
Kosher salt and freshly ground black pepper
Kosher salt and freshly ground black pepper
1/4 cup red wine
1 (14-ounce) can peeled tomatoes
2 bay leaves
1 pound medium shrimp, peeled and deveined
2 cups cooked brown rice
1/2 cup chopped fresh cilantro leaves
2 small limes, cut into wedges
Hot sauce, to serve

Steps:

  • In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes.
  • Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes.
  • Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.

CAMARONES ENCHILADO - CUBAN STYLE CREOLE SHRIMP RECIPE



Camarones Enchilado - Cuban Style Creole Shrimp Recipe image

Provided by á-73495

Number Of Ingredients 19

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.

SHRIMP IN SPICY RED SAUCE



Shrimp in Spicy Red Sauce image

This is a Mexican recipe I found on one of my many travels around the country. I love the smokey taste of chipotles and try to use them in many dishes, or alone. Have fun with this one and make it your own.

Provided by E. Elaine Gypsy Dan

Categories     Very Low Carbs

Time 45m

Yield 4 serving(s)

Number Of Ingredients 6

2 heads garlic, mashed into a paste.
1/3 cup butter, melted.
salt
8 ounces fresh tomatoes (or canned for convience.)
1 (3 ounce) can chipotle chiles, drained if desired.
4 lbs shrimp (shell, heads on or off.)

Steps:

  • Mix the mashed garlic with the melted butter and saute the shrimp until pink.
  • Puree peeled tomatoes and chipotles in a food processor or blender etc.
  • Pour over the shrimp and simmer until it is thickened.
  • Serve hot.
  • White rice goes well with this dish and a nice Mexican beer, or if you are lucky enough to find it try pulque, an alcaholic beverage made from the maguey cactus.

RED SAUCE FOR BOILED SHRIMP



Red Sauce for Boiled Shrimp image

Make and share this Red Sauce for Boiled Shrimp recipe from Food.com.

Provided by OneEyeJack

Categories     Sauces

Time 15m

Yield 6 serving(s)

Number Of Ingredients 4

1 cup catsup, Hunts
6 tablespoons horseradish, prepared
6 tablespoons Worcestershire sauce, Lea & Perrins
1/2 lemon, juice of

Steps:

  • Mix first three ingredients in a bowl.
  • squeeze in the juice of 1/2 lemon; mix well,.
  • divide into smaller bowls, and set out for those who like a red sauce with their shrimp.
  • I sometimes add a little salt.

Tips:

  • Use fresh shrimp. Fresh shrimp have a sweeter, more delicate flavor than frozen shrimp.
  • Clean the shrimp properly. Remove the heads, tails, and shells from the shrimp. Devein the shrimp by making a shallow cut along the back and removing the dark vein.
  • Marinate the shrimp. Marinating the shrimp in a mixture of olive oil, garlic, cumin, and chili powder helps to add flavor and keep the shrimp moist.
  • Cook the shrimp properly. Shrimp cook quickly, so be careful not to overcook them. Cook the shrimp for 2-3 minutes per side, or until they are pink and opaque.
  • Make sure the sauce is flavorful. The sauce is the key to this dish, so make sure it is flavorful and well-seasoned. Use a combination of tomatoes, chiles, garlic, and spices to create a rich and flavorful sauce.
  • Serve the shrimp with your favorite sides. Shrimp in red sauce can be served with a variety of sides, such as rice, beans, tortillas, or salad.

Conclusion:

Shrimp in red sauce is a delicious and easy-to-make dish that is perfect for any occasion. This dish is sure to please everyone at your table. With its zesty sauce and tender shrimp, it is a dish that you will want to make again and again.

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