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

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

Americas
United States
Cuba
Fish course
Pescatarian
Latin America
Gluten-free
Spicy

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

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Shrimp in Spicy Tomato-and-Pepper Sauce

Enchilado de Camarones

Ingredients

Method

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