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Enchilada de Camarones recipe

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

  • Heat olive oil in a large skillet; addonion, chiles and bell pepper. Saut mixture over medium-highheat until onion is translucent, about 5 minutes. Add garlicand saut another minute. Deglaze pan with wine*.
  • Reduce heat to medium, stir in tomatopaste and stock and continue cooking 20 minutes, stirring occasionally.Add shrimp, cilantro, parsley and season with salt and pepper.Cook about 5 minutes.

    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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