Camarones Enchilados (Cuban Shrimp Creole)

Ingredients

• 30 ml (2 tablespoons)olive oil
• 75 g (1/2 cup)chopped onions
• 75 g (1/2 cup)chopped green bell peppers
• 3 clovesgarlic, minced
• 225 g (8 ounces)tomato sauce
• 120 ml (1/2 cup)dry cooking wine (or vino seco)
• 15 ml (1 tablespoon)red wine vinegar (or white vinegar)
• 10 ml (2 teaspoons)Worcestershire sauce
• 10 ml (2 teaspoons), or more to tastehot sauce
• 200 g (7 ounces)whole red pimientos, chopped
• 1bay leaf
• 2 tablespoonschopped fresh parsley
• to tastesalt and pepper
• 1.36 kg (3 lb)jumbo shrimp, peeled and deveined, tails removed

Instructions

1. 1

   Soften the vegetables

   Heat the olive oil in a large pot over medium heat. Add the onions and green peppers and sauté for 2–3 minutes. Stir in the garlic and sauté for a further 30 seconds.

2. 2

   Build the sauce

   Add the tomato sauce, cooking wine, vinegar, Worcestershire sauce, hot sauce, chopped pimientos, bay leaf, parsley, salt and pepper. Stir, then bring the mixture to the boil.

3. 3

   Simmer the shrimp

   Add the shrimp and lower the heat. Cover and simmer gently for 14–15 minutes, until the shrimp are cooked. Remove the pot from the heat and serve.

What is camarones enchilados?

Camarones enchilados is a Cuban preparation of shrimp in a boldly seasoned tomato sauce; despite the name, it is not necessarily very hot. Its flavour comes from the combination of tomato, aromatics, vinegar, wine and hot sauce.

This version keeps the cooking in one pot and uses red pimientos alongside green pepper for a sweet, savoury sauce. The shrimp simmer directly in it, so the dish is straightforward to serve with rice or another simple accompaniment.

Nutrition and macros by portion

The nutrition label shows one serving as written: 187 calories, 24g protein, 7g carbs, 5g fat.

The shrimp provide most of the protein, while the tomato sauce, onions and peppers contribute some carbohydrates. Olive oil accounts for much of the fat; serve with rice and a generous portion of vegetables to make a balanced plate.

Build flavour from the base

Aromatics: give the onions and green peppers their full 2–3 minutes to soften before adding the garlic. The brief garlic sauté helps it become fragrant without leaving it in the hot oil for too long.

Seasonings: tomato sauce, wine, vinegar, Worcestershire sauce and hot sauce supply the sauce’s savoury, tangy and spicy notes. Add the salt and pepper with the other sauce ingredients, then taste carefully before serving.

Choose and prepare the shrimp

Size: jumbo shrimp are called for here, and peeled, deveined shrimp with the tails removed are easiest to eat in the sauce. If using smaller shrimp, keep an especially close eye on them as they cook.

Pimientos: chop the whole red pimientos before stirring them into the pot. They add a soft, sweet pepper flavour that complements the green peppers.

Simmer gently

Heat: once the sauce boils, lower the hob to low before adding the shrimp. A covered, gentle simmer keeps the sauce from reducing too quickly.

Doneness: the recipe gives a 14–15 minute simmer and says to cook until the shrimp are done. Check them as the end of that time approaches; shrimp should be opaque throughout, not translucent.

Make the sauce work for you

Consistency: the method does not call for thickening the sauce, so expect a spoonable tomato mixture rather than a paste. Keep the pot covered during the simmer as directed.

Heat: the hot sauce is adjustable, so the listed amount is a starting point. Add more to taste if you want a sharper kick, while keeping the vinegar and tomato flavours in balance.

Serve it with

Rice: serve the shrimp and plenty of sauce over rice, which catches the tomato juices and makes the meal more substantial. Plain rice lets the seasoned sauce remain the focus.

Fresh sides: a simple salad or cooked vegetables can add contrast to the rich, tangy sauce. Spoon parsley over the dish at the table if you would like a fresh herbal finish.

Recipe notes & tips

• Chop the onions, green peppers, garlic and pimientos before heating the oil so they are ready to add in sequence.
• Use a large pot that can hold the shrimp without packing them tightly.
• Stir the sauce ingredients together before bringing them to the boil.
• Start with the stated hot sauce amount and add more only after tasting.
• Check the shrimp near the end of the simmer so they do not cook longer than needed.

Variations

• Adjust the heat: use less hot sauce for a milder sauce or add more to taste.
• Change the vinegar: use white vinegar instead of red wine vinegar as listed.
• Use vino seco: swap it for the dry cooking wine while keeping the same quantity.
• Add a rice base: serve the shrimp over plain rice to soak up the sauce.
• Finish with herbs: scatter extra chopped parsley over the dish just before serving.

Common mistakes to avoid

• Adding garlic too early: sauté the onions and green peppers first, then cook the garlic for just 30 seconds.
• Boiling after adding shrimp: reduce the heat to low so they simmer gently under the lid.
• Guessing the heat level: begin with the stated hot sauce quantity and taste the sauce before adding more.
• Skipping the doneness check: look for shrimp that are opaque throughout as the 14–15 minute simmer ends.
• Crowding a small pot: use a large pot so the shrimp can sit in the sauce without being tightly packed.

How to store

Refrigerate leftovers in a covered container and use within 2 days. Reheat gently in a covered saucepan until hot throughout, taking care not to simmer the shrimp for long again.

Frequently asked questions