Name: Shrimp in Spicy Tomato-and-Pepper Sauce (Enchilado de Camarones)
Yield: Serves 4
Cuisine: Cuban
Ingredients: ½ cup chopped cilantro; 1 ripe tomato, chopped; Salt and freshly ground black pepper; 1 15-ounce can tomato purée; 1 cup dry sherry; 1 lemon, cut in wedges, for serving; 1 cubanella or green bell pepper, cored and diced (see Note); 1 quart Shrimp Stock; 1 green bell pepper, cored and diced; 1 red bell pepper, cored and diced; 2 garlic cloves, minced; 1 medium white onion, diced; ¼ cup extra-virgin olive oil; 1 canned chipotle in adobo, chopped; 2 bay leaves; 6 ajícito chiles, diced (see Note); 16 medium shrimp (about 1 pound), peeled and deveined with tails on

Preparation info

Serves
4

Difficulty
Easy

Appears in

La Comida del Barrio

By Aarón Sánchez

Published 2003

About

Lobster, scallops, and other types of shellfish are often used in this classic Cuban specialty because they’re abundant off the coast of Miami, where the dish is hugely popular. Serve with Pigeon Pea Rice.

Ingredients

¼ cup extra-virgin olive oil
1 medium white onion, diced
2 garlic cloves, minced

Method

Coat a large Dutch oven with the oil and place over medium heat. When the oil begins to smoke, add the onion, garlic, peppers, chiles, and bay leaves. Cook and stir for 15 minutes, until the vegetables have softened; don’t let them brown. Add the chopped tomato and stir until soft; season with salt and pepper to taste. Add in the sherry and cook for 5 minutes. Add the tomato purée and shrimp st