Shrimp Enchilado

Name: Shrimp Enchilado
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Cuban
Ingredients: 2 lbs large shrimp, peeled and deveined; 2 tbsp olive oil; 1 medium yellow onion, diced; 1 pepper green bell pepper, diced; 4 garlic cloves, minced; 1 can crushed tomatoes (28 oz can); 1 can tomato sauce (8 oz can); 1 tsp ground cumin; 1 tsp dried oregano; 1/2 tsp red pepper flakes; 1 bay leaf; 1/2 tsp salt; 1/4 tsp black pepper; 1/2 cup water

Large shrimp simmered in a rich, spiced tomato sauce with peppers and onions. A beloved Cuban comfort dish served over rice.

35 minEasyServes 4220 cal/serving

CubanDinnerStovetopStandard

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Ingredients

2 lbs large shrimp, peeled and deveined
2 tbsp olive oil
1 medium yellow onion, diced
1 pepper green bell pepper, diced
4 garlic cloves, minced
1 can crushed tomatoes (28 oz can)
1 can tomato sauce (8 oz can)
1 tsp ground cumin
1 tsp dried oregano
1/2 tsp red pepper flakes
1 bay leaf
1/2 tsp salt
1/4 tsp black pepper
1/2 cup water

Instructions

1

Heat 2 tbsp olive oil in a large skillet over medium heat.
2

Add 1 medium diced yellow onion and 1 pepper diced green bell pepper, cook until softened, about 4-5 minutes.
3

Stir in 4 minced garlic cloves and cook for 1 minute until fragrant.
4

Add 1 can crushed tomatoes (28 oz can), 1 can tomato sauce (8 oz can), 1 tsp ground cumin, 1 tsp dried oregano, 1/2 tsp red pepper flakes, 1 bay leaf, 1/2 tsp salt, and 1/4 tsp black pepper.
5

Stir in 1/2 cup water and bring to a simmer. Cook for 5 minutes.
6

Add 2 lbs large shrimp, peeled and deveined to the sauce and stir well. Cook for 6-8 minutes until shrimp are pink and cooked through.
7

Adjust seasoning as needed. Serve hot over white rice.

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Questions

Can I use frozen shrimp instead of shrimp in Shrimp Enchilado?

Yes; most shrimp sold as fresh were frozen once already. Thaw them under cold running water for about ten minutes and pat them very dry so they sear instead of steaming. As written, the entry for Shrimp Enchilado uses 2 lbs large shrimp, peeled and deveined.

How hot is Shrimp Enchilado?

Moderately. The heat in Shrimp Enchilado comes from 1/2 tsp red pepper flakes. For a milder plate, halve the pepper flakes; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Does Shrimp Enchilado contain shellfish?

Yes: 2 lbs large shrimp, peeled and deveined. The full allergen list for this entry is shellfish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many calories are in Shrimp Enchilado?

One serving (the recipe makes 4) is about 220 calories, with 26 g protein, 8 g carbohydrate and 8 g fat, plus 1 g fiber and 680 mg sodium.

How do I store and reheat Shrimp Enchilado?

Refrigerate what is left of Shrimp Enchilado within two hours and eat it within two days (seafood turns fast). Reheat gently on the stovetop.

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