Camarones Enchilados

Creole-Style Shrimp

Preparation info
  • Serves

    4 to 6

    • Difficulty


Appears in
Eating Cuban

By Beverly Cox and Martin Jacobs

Published 2006

  • About

My friend Juanita Plana was born on a sugar plantation in the Cuban province of Las Villas, but has lived for many years in New York and Miami. Juanita comes from a family of good cooks. Camarones enchilados was a speciality of her mother, Emilia Luzarraga. Though it adds a few more minutes to the preparation time, Juanita says that her mother’s secret was to cook the sofrito slowly, long enough to let the onion and peppers soften and the flavors blend. This dish is good served with