Shrimp Creole
(Camarones Enchilados)
A traditional Cuban dish

I love seafood!
Period!
Especially shrimp

My auntie Ana taught me how to make this dish and every time I make it, it takes me back in time, to her little Apt on West St in Union City NJ when I was maybe 12-13 yrs old...it brings back great memories!
.
.
.
You will notice my vegetable condiments are frozen, since I chop and freeze to have handy whenever I need them.
It makes the cooking process much less time consuming, especially for the working class.


Condiments...I am not one to “measure” so please do watch the video

1/4 cup extra virgin olive oil
1 medium Green pepper
1 medium Yellow onion
I small bulb of Garlic
All Finely chopped

1 tsp Kosher salt (adjust to taste)
Latin Explosion seasoning
1 small & 1/2 can tomato sauce
1/4 cup red cooking wine

I used 2 lbs large wild caught shrimp

Directions...
Peel, devein and rinse shrimp set aside (note: you can use the shells to make fish stock if you wish)

Heat skillet on low till it’s a bit hot but not super hot then add the olive oil with the green pepper, onion and sauté till translucent.

Then add the garlic and sauté till tender.
Add the Latin Explosion seasoning

Add the tomato sauce and cooking wine
simmer on a low boil, add shrimp raise to medium heat, and cook until shrimp is nice and pink stirring occasionally, please keep watch as to not overcook the shrimp.

For some “heat” in this dish
you can add cayenne pepper when you add the
Latin Explosion seasoning
which can be purchased at
[ Ссылка ]

Serve over pasta, rice.
Enjoy!

If you like my videos please Subscribe, Like and Share

Thanks a bunch!

свернуть