Cuban
Enchilado de camarones
A Cuban shrimp stew simmered in a tomato-wine sofrito with bay leaf, olives, and a gentle chile warmth. Serve it saucy over white rice so the rice catches every bit of the rich, savory sauce.
Watch it madeCocina Con Fujita · 16:29
Ingredients
- Large raw shrimp, shells on3/4 lb
- Water1 cup
- Fresh lime juice1 tbsp
- Kosher salt3/4 tsp, divided
- Olive oil2 tbsp
- Yellow onion, finely chopped1/2 cup
- Green bell pepper, finely chopped1/3 cup
- Ají cachucha or small sweet pepper, finely chopped1
- Garlic cloves, minced3
- Tomato sauce3/4 cup
- Dry white wine1/3 cup
- Shrimp stock from the shells1/2 cup
- Bay leaf1
- Ground cumin1/4 tsp
- Dried oregano1/2 tsp
- Spanish paprika1/2 tsp
- Cayenne pepper or Cuban hot sauce1 pinch, to taste
- Green olives, sliced2 tbsp
- Capers, rinsed1 tsp
- Freshly ground black pepperto taste
- Flat-leaf parsley, chopped1 tbsp
- Cooked white rice2 cups, for serving
Method
- Peel and devein the shrimp, reserving the shells, then toss the shrimp with the lime juice and 1/4 tsp salt and refrigerate while you make the sauce.
- Place the shrimp shells and water in a small saucepan, simmer for 10 minutes, then strain and reserve 1/2 cup of the shrimp stock.
- Warm the olive oil in a wide skillet over medium heat and cook the onion, green bell pepper, and ají cachucha until soft and fragrant, about 6 minutes.
- Stir in the garlic and cook for 30 seconds, taking care not to brown it.
- Add the tomato sauce, white wine, reserved shrimp stock, bay leaf, cumin, oregano, paprika, cayenne, olives, capers, remaining 1/2 tsp salt, and black pepper.
- Simmer uncovered over medium-low heat for 12 to 15 minutes, stirring occasionally, until the sauce is glossy and slightly thickened.
- Add the shrimp in a single layer and simmer gently for 3 to 4 minutes, turning once, until just pink and cooked through.
- Remove the bay leaf, taste for salt and heat, then sprinkle with parsley.
- Serve immediately over hot white rice with plenty of sauce spooned on top.
Common questions
What can I substitute for ají cachucha if I can’t find it?
Use a small sweet pepper, mini bell pepper, or a mild cubanelle. Avoid hot peppers unless you want heat. For the closest flavor, add a little extra green bell pepper and keep the sauce sweet and mellow.
How long does the shrimp need to marinate in lime juice?
About 10 to 15 minutes is enough. Lime firms the shrimp quickly, so don’t leave it much longer or the texture can turn dry or ceviche-like before cooking in the sauce.
What are the most common mistakes when making enchilado de camarones?
Overcooking the shrimp is the biggest mistake. Also avoid browning the garlic, skipping the sauce reduction, or adding too much lime. The sauce should be lightly thickened before the shrimp go in.
Can I make enchilado de camarones ahead of time and store leftovers?
Yes, but store the sauce and shrimp separately if possible. Refrigerate up to 2 days. Reheat the sauce gently, then warm the shrimp only until just heated through to keep them tender.
What should I serve with enchilado de camarones?
Serve it with white rice to soak up the sauce, plus fried plantains or crusty bread. A simple green salad works well on the side, and a squeeze of lime at the table brightens the dish.