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Camarones enchilados with rich Cuban Creole tomato sauce and shrimp

Camarones Enchilados

Camarones Enchilados, also known as Cuban Shrimp Creole, is a classic Cuban seafood dish featuring tender shrimp simmered in a rich tomato-based sauce with peppers, garlic, vino seco, and Cuban-inspired seasonings. Serve it over white rice for an easy, flavorful dinner that comes together in about 40 minutes.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6
Course: Main Course
Cuisine: Cuban
Calories: 225
Ingredients Equipment Method Video Notes

Ingredients
  

For the Shrimp
For the Sauce
For Serving

Equipment

  • Large skillet or sauté pan: for cooking the sauce and shrimp
  • cutting board for prepping vegetables
  • Chef’s knife for chopping vegetables
  • Measuring cups and spoons for accurate measurements
  • Wooden spoon: for stirring the sauce

Method
 

  1. Toss the shrimp with olive oil, Cuban seasoning, salt, and black pepper. Set aside while you prepare the sauce.
  2. Heat olive oil in a large skillet over medium heat. Add the onion, green bell pepper, and red bell pepper. Cook for 5-6 minutes until softened.
  3. Add the garlic and cook for 30 seconds until fragrant.
  4. Stir in the tomato paste and Cuban seasoning. Cook for 1 minute, stirring constantly.
  5. Pour in the vino seco and scrape any browned bits from the bottom of the pan. Simmer for 2 minutes.
  6. Add the tomato sauce, Worcestershire sauce, red wine vinegar, pimentos, bay leaf, salt, and black pepper. Stir to combine.
  7. Reduce the heat to medium-low and simmer for 15-20 minutes, stirring occasionally, until the sauce has thickened slightly.
  8. Add the seasoned shrimp and stir to coat in the sauce. Cook for 3-5 minutes, just until the shrimp are pink and cooked through.
  9. Remove the bay leaf and taste for seasoning.
  10. Serve over cooked white rice and garnish with chopped parsley or cilantro and lime wedges if desired.

Video

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheating: Reheat gently in a skillet over medium-low heat until warmed through. Avoid overcooking the shrimp.
  • Make Ahead: The sauce can be prepared up to 2 days ahead and refrigerated. Add the shrimp just before serving.
  • Seasoning Substitute: If you don't have The Spice Girl Kitchen Cuban Seasoning, substitute each tablespoon with 1 tsp dried oregano, 1 tsp ground cumin, ½ tsp paprika, and ½ tsp garlic powder.
  • Shrimp Tip: Large shrimp (21-25 count per pound) provide the best texture and are less likely to overcook.
  • Dry Cooking Wine (Vino Seco): Traditional Cuban recipes use dry cooking wine, often labeled vino seco. Brands like Edmundo work well, but if you can't find it, substitute a dry white wine or chicken broth.
  • Serving Suggestion: Serve with white rice, Cuban black beans, fried sweet plantains, or Cuban bread.
  • Nutrition (per serving, 6 servings): 225 calories, 8g fat, 8g carbs, 28g protein, 2g fiber. Nutrition information is an estimate. Actual values may vary based on specific ingredients and brands used.