Enchilado De Camerones Shrimp in Red Pepper Sauce
Indulge in the bold and comforting flavors of Enchilado De Camerones, a classic Cuban-inspired dish featuring succulent shrimp in a rich, smoky red pepper sauce. This vibrant recipe comes together in just 40 minutes and showcases the perfect harmony of tender shrimp, sweet red bell peppers, and aromatic spices like smoked paprika, cumin, and oregano. Simmered in a savory blend of tomato sauce and a splash of dry white wine, this dish delivers a satisfying depth of flavor that’s both hearty and refreshing. Garnished with fresh cilantro and served with a squeeze of lime, it’s a versatile centerpiece perfect for pairing with rice, crusty bread, or even a crisp green salad. Whether you're looking to spice up your seafood repertoire or wow guests with authentic Latin flavors, this shrimp in red pepper sauce is a must-try recipe.
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Recipe Information
Ingredients
- 1 pound shrimp (peeled and deveined)
- 2 tablespoons olive oil
- 1 medium yellow onion (finely chopped)
- 2 large red bell peppers (diced)
- 4 units garlic cloves (minced)
- 1 cup tomato sauce
- 0.25 cup dry white wine
- 1 teaspoon smoked paprika
- 0.5 teaspoon ground cumin
- 0.5 teaspoon dried oregano
- 1 unit bay leaf
- 1 teaspoon kosher salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh cilantro (chopped, for garnish)
- 2 units lime wedges (for serving)
Instructions
Start by cleaning and patting the shrimp dry with paper towels. Set aside.
Heat the olive oil in a large skillet over medium heat.
Add the chopped onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the diced red bell peppers and continue to cook for another 5 minutes, until they begin to soften.
Add the minced garlic and cook for an additional 30 seconds, until fragrant.
Stir in the tomato sauce, dry white wine, smoked paprika, ground cumin, dried oregano, and the bay leaf.
Season the sauce with kosher salt and black pepper. Stir well to combine.
Lower the heat to a simmer and cook the sauce for 10 minutes, stirring occasionally, allowing the flavors to meld.
Add the shrimp to the skillet and gently stir to coat them in the sauce.
Cook the shrimp for 4-5 minutes, or until they turn pink and are fully cooked through.
Remove the skillet from heat and discard the bay leaf.
Garnish the dish with freshly chopped cilantro and serve immediately with lime wedges on the side.
Nutrition Facts
Calories |
1041 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.8 g | 45% | |
| Saturated Fat | 5.0 g | 25% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 886 mg | 295% | |
| Sodium | 2704 mg | 118% | |
| Total Carbohydrate | 67.5 g | 25% | |
| Dietary Fiber | 18.0 g | 64% | |
| Total Sugars | 36.1 g | ||
| Protein | 120.6 g | 241% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 373 mg | 29% | |
| Iron | 8.1 mg | 45% | |
| Potassium | 3465 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
