Abuela’s Camarones Enchilados is pure fire. There is just no other word for it. This is an absolute star dish. It’s beautiful and it’s delicious. The best part is, that it is actually really easy to do, and doesn’t take too much time. You can already start planning your next dinner party.
What makes this a star? Camarones Enchiladas is just full of incredible flavor. The crazy part is how so all this flavor can build so quickly. This dish from start to finish could be on the table in 40 minutes. The peppers, onions, garlic all marry together so beautifully in the tomato sauce. The colors pop. It’s just a party for your eyes and your mouth.
Camarones Enchilados is basically shrimp thrown into a sofrito. So really you are just cooking your onions, and peppers in the seasoning, throwing in the tomato sauce and it’s done. You throw the shrimp in a few minutes before serving. People will think you are a food genius.
If you are hosting a dinner party and you are pressed for time. You can even make the sofrito the night before, and just heat it up when it’s time. Then just throw in the shrimp and once again- You’re a hero. Not just any hero, a food hero.
Abuela’s Camarones EnchiladosCourse: EntreeCuisine: CubanDifficulty: Easy
1.25 – 1.5 pounds, large shrimp, peeled, devained with tails on
1 red pepper, finely chopped
1 cubanelle pepper, finely chopped
2 white onions, finely chopped
26 oz crushed tomatoes
1/2 cup Parsley, finely chopped
2 tablespoons of garlic, finely chopped
1 tablespoon of Worcestershire sauce
1 packet of Sazón con achiote
1/4 cup extra Virgin olive oil
1 – 2 teaspoons salt
Pepper to taste
1 teaspoon of creole seasoning
Pinch of red pepper flakes
A few threads of saffron, bloomed in 1 cup of seafood stock
1/2 cup of brandy, I like Cardenal Mendoza
1/2 cup parsley, finely chopped
- In a large sauce pan, on medium high heat, add onions, peppers, red pepper flakes, Sazon, salt and pepper. Sauté for 8 minutes until soft. Add garlic and cook but don’t let it burn.
- Once softened, pour in tomato sauce, 2 tablespoons of Worcestershire, cardenal Mendoza brandy and saffron with water. Cook for 5 minutes on high so that it begins to boil.
- Dry the shrimp. Sprinkle creole seasoning, salt and pepper on the shrimp. Sauté for 3-6 minutes in the sofrito or until they are bright pink and curled up.
- Mix each shrimp to assure both sides are cooking.
- Add parsley and serve. You can serve over white rice.