Succulent shrimp, simmered in a mixtureof saut ed chiles, tomato paste and garlic take on a fieryquality. Finished with white wine and minced cilantro they makea signature Mexican favorite.
Recipe: Enchilada de Camarones
1/4 cup extra virgin olive oil
1/2 onion, diced
1/2 cup cachucha chiles, seeded, minced
2 jalapeño chiles, seeded, minced
1 red bell pepper, seeded, minced
3 garlic cloves, minced
1 cup dry white wine
2 tablespoons tomato paste
1 (8-ounce) bottle clam juice
3 pounds large shrimp, peeled and deveined
3 tablespoons minced cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper
Makes 6 servings.
*Deglaze pan by pouring wine into skillet;scrape skillet with a spoon, scraping up bits of dried-on onionsor shrimp.
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