Traditional Cuban Food - Shrimp Enchilado Recipe

Welcome to the vibrant world of traditional Cuban food! If you're looking to dive into the heart of authentic Cuban cuisine, you've come to the right place. Today, we're whipping up a classic: Shrimp Enchilado, or as it's known in Cuba, Camarones Enchilados. This isn't your average Tex-Mex enchilada wrapped in a tortilla; this is a rich, savory, and slightly spicy shrimp creole served gloriously over rice, a true staple among popular Cuban dishes.
Our recipe offers a comprehensive guide to mastering this delightful dish, perfect for both beginners eager to explore easy recipes featuring tomato and shrimp and seasoned cooks seeking to refine their technique. We'll explore the vibrant flavors of the garlic-spicy tomato sauce, a hallmark of best Cuban dishes, and ensure you learn how to make an unforgettable Cuban seafood experience right in your own kitchen. Get ready to discover why Shrimp Enchilado is a beloved part of Cuban cuisine in Miami and beyond – it's a dish that truly brings the taste of the Caribbean to your table!

Ingredients

• 1 ½ pounds large shrimp, peeled and deveined (tails on or off, your preference)
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, finely chopped
• 4-5 cloves garlic, minced
• 1 (15-ounce) can crushed tomatoes
• 1 (8-ounce) can tomato sauce
• ½ cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or chicken broth
• 2 tablespoons fresh lime juice
• 1 teaspoon dried oregano
• ½ teaspoon ground cumin
• ¼ teaspoon cayenne pepper (or more, for extra heat)
• 1 bay leaf
• Salt and freshly ground black pepper to taste
• ¼ cup fresh cilantro, chopped (for garnish)
• Cooked white rice, for serving

Directions

1. Prep the Shrimp: Pat the peeled and deveined shrimp dry with paper towels. Season lightly with salt and pepper. Set aside.
2. Sauté Aromatics: Heat the olive oil in a large skillet or Dutch oven over medium heat. Add the chopped onion and green bell pepper. Sauté for 5-7 minutes, until softened and translucent.
3. Add Garlic & Spices: Stir in the minced garlic, oregano, cumin, and cayenne pepper. Cook for another minute until fragrant, being careful not to burn the garlic.
4. Build the Sauce Base: Pour in the crushed tomatoes and tomato sauce. Stir well to combine. Add the white wine (or chicken broth) and bay leaf. Bring the mixture to a gentle simmer.
5. Simmer & Flavor: Reduce the heat to low, cover, and let the sauce simmer for 15-20 minutes, allowing the flavors to meld. Stir occasionally to prevent sticking. The sauce should thicken slightly.
6. Add Shrimp: Increase the heat back to medium. Add the seasoned shrimp to the simmering sauce. Cook for 3-5 minutes, or just until the shrimp turn pink and opaque. Be careful not to overcook the shrimp, as they can become rubbery.
7. Finish & Serve: Remove the bay leaf. Stir in the fresh lime juice and season with additional salt and pepper to taste. Garnish generously with fresh chopped cilantro. Serve immediately over a bed of fluffy white rice.