Wednesday, February 08, 2006

Shrimp Creole
(Enchilado de camarones)

This recipe is a common Cuban dish of Haitian and Creole origins. It is typically served with white rice.
Serving Size: 4 - 6


1 1/2 lbs jumbo shrimp (peeled and deveined)
2 tbsp olive oil
2 tbsp butter
3 garlic gloves (minced)
1 cup large onion (chopped)
1 cup green bell pepper (chopped)
2 large tomatoes (chopped)
1/4 cup water
1/4 cup white wine

1 1/2 tspn ground cumin
1/4 tspn cayenne pepper
2 tbsp tomato paste
1/2 tspn salt and black pepper
1/2 tspn sugar
1 tbsp cilantro (minced)

In a large pan, add the olive oil and melt the butter until it begins to foam over low-medium heat. Add the onion, and green bell pepper and saute until the onion becomes translucent. Add the garlic cloves and saute an additional 2 minutes. Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well. Cover, raise the heat to medium-low and simmer for 5 to 7 minutes. Add the shrimp, make sure they have been peeled, deveined, and unfrozen. Cover and simmer for 15 minutes, allowing the shrimp to shrink and change color. This also serves to allow the shrimp to soak in all the ingredients.

Remove from heat, and serve over white rice. Sprinkle the cilantro over the shrimp. Enjoy!

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At 4:24 PM, Anonymous Anonymous said...

Cubanito... your directions look complete. However, your list of ingredients and quantities is incomplete.


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