4 June, 2017
Enchilado de Camarones (Cuban Shrimp)
Enchilado de Camarones (Cuban Shrimp)
Servings: 4 servings
Calories: 185kcal
Ingredients
- 1 tsp olive oil
- 1 green pepper
- 1 med onion
- 5 cloves garlic chopped
- 2 tsp cumin
- 1/3 cup white wine preferably a drier wine (not a sweet one!)
- 1 Tbsp lemon juice
- 1/2 cup chicken broth
- 1/2 can tomato paste
- dash tobasco
- 1 LB shrimp thawed, deveined, shelled
- 1/4 cup cilantro
Instructions
- Begin by preparing all of the vegetables. Dice the onion and bell pepper, and minced garlic.
- Saute the the bell pepper and onions in olive oil. Cook for 3-4 minutes (stirring occasionally) until the onions just begin to turn translucent.
- Add the garlic, stir, and cook for an additional 1-2 minutes. Stir in cumin.
- Add the wine, scraping the bottom with a wooden or nylon spatula to loosen anything stuck there.
- Stir in the chicken broth and tomato paste.
- Allow to simmer uncovered, stirring occasionally, for about 15 minutes to let the flavors meld. Add dash of Tabasco to taste. Turn down the temperature, as needed to maintain a light simmer.
- While the sauce simmers, chop the cilantro or use kitchen scissors to cut it. Set aside.
- Stir in the shrimp and allow them to cook until they’re pink and done. The exact amount of time needed to cook the shrimp will depend on their size and the dish’s temperature, but it should only take about 3-5 minutes minutes.
- Remove from the heat, garnish with chopped cilantro, and serve with rice.
Nutrition
Calories: 185kcal | Carbohydrates: 11g | Protein: 25g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 286mg | Sodium: 1162mg | Potassium: 478mg | Fiber: 2g | Sugar: 5g | Vitamin A: 516IU | Vitamin C: 40mg | Calcium: 202mg | Iron: 4mg