Camarones Enchilados (Shrimp Creole)
This is not your typical mexican enchiladas. Far from it. This is a cuban dish that you eat with rice and of course, tostones, or fried plantains. It is easy to make and it looks delicious and full of color in your plate.
- 1 bag of shrimp (peeled and deveined)
- 1/2 green pepper (cut in strips)
- 1/2 red pepper (cut in strips)
- 1/2 onion (cut in strips)
- 1/2 cup of cilantro (chopped)
- 1/3 cup of parsley
- 4 garlic cloves
- 1/2 teaspoon of cumin
- 1/2 teaspoon of oregano
- 1 bay leave
- 1 teaspoon red pepper flakes
- 1/2 cup of white cooking wine
- 1/2 cup of fish stock (or water if you don't have fish stock)
- 1/2 cup tomato pure
- 4 tablespoon of olive oil
- salt and pepper to taste
Add the shrimps and keep turning them over so they get completely covered in the sauce. Pour the wine and the fish stock (or water) and cover until it boils. It is very important not to overcook the shrimp. That is why you should serve it immediately. The shrimp cooks quickly and if overcook it will taste like rubber.
If you want to save time when cooking this dish, you should make the "sofrito" first. This is, you can cook the sauce in advance, without the wine and the fish stock. Then, before you are ready to eat, you can heat it up and add the shrimp, wine and water. Stir it all up, cover and wait until it boils.
Serve the shrimp Creole with white rice and tostones. I will give you the tostones recipe next time.
This and one big mixed green salad, will make you the perfect host for the perfect party.
Remember that there is no rule as to which wine you should drink with any food, but if you ask me...I love to drink an dry white wine with my shrimp Creole. Que aproveche!