Camarones enchilados (Cuban shrimp creole)

Name: Camarones enchilados (Cuban shrimp creole)
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4
Cuisine: Cuba
Ingredients: 700 g Raw prawns, peeled; 1 Onion; 1 Green pepper; 4 cloves garlic; 200 g Tomato sauce; 120 ml Dry white wine; 1 tsp Ground cumin; 1 tsp Dried oregano; 1 Bay leaf; 1 Lime; 2 tbsp Chopped parsley; 4 tbsp Olive oil; Salt (to taste); Black pepper (to taste)

Cuban shrimp in a mild creole sauce of sofrito, tomato, white wine and cumin. Despite the name, it is not hot.

40 min15 prep · 25 cook
EasyDifficulty
280 kcalper serving

Ingredients

4 servings

Raw prawns, peeled700 g
Onion1
Green pepper1
garlic4 cloves
Tomato sauce200 g
Dry white wine120 ml
Ground cumin1 tsp
Dried oregano1 tsp
Bay leaf1
Lime1
Chopped parsley2 tbsp
Olive oil4 tbsp
Saltto taste
Black pepperto taste

Missing something? Ingredients with × can be left out.

Steps

1
Season the prawns with salt, pepper and lime juice.
2
Make a sofrito: fry the chopped onion, pepper and garlic in the oil until soft.
3
Add the cumin, oregano and bay leaf, then pour in the wine and let it reduce a little.
4
Stir in the tomato sauce and simmer until slightly thickened.
5
Add the prawns and cook just until pink and curled.
6
Finish with parsley and serve with white rice and fried plantains.

Tips and questions

Is it spicy?: No. In Cuba “enchilado” means a red creole sauce, not chilli heat. Add a little hot sauce if you like it spicy.
Can I use frozen prawns?: Yes. Thaw and dry them well, and add them at the very end so they do not water down the sauce or overcook.

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Camarones enchilados (Cuban shrimp creole)

Ingredients

Steps

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