Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados) served over rice! Perfect for special occasions or weeknight meals!
In 1975, my mom bought a Cuban paperback cookbook, which is now in shreds. She had only been living in Miami for less than 5 years and didn’t even have a car! She had walked to a nearby pharmacy and picked up this little gem.
I now have the cookbook taped up in my kitchen!
Every year for Easter Sunday, while other families are making ham and deviled eggs (ew, they’re gross, sorry not sorry), we enjoy camarones enchilados. It’s become a tradition!
This recipe for Deviled Shrimp is made Cuban-style but it actually reminds me a lot of jambalaya. Sure, jambalaya has sausage which this doesn’t but it has the same kind of spicy!
Shrimp Creole, deviled shrimp or whatever you call it, is very easy to make and perfect for large crowds or even a weeknight meal! Vitamin-rich veggies, Cuban spices, and low fat shrimp. Can’t get any better than that!
Personally, I think it’s best served over rice. The rice soaks up the sauce and it’s just OH SO GOOD. This year, we served it over jasmine brown rice. Perfection!
You can also serve it with white rice, angel hair spaghetti or even make tacos with it too. I absolutely love when my mom makes this recipe and now I’m sharing it with all of you. <3
I hope you make this and you LOVE it!
Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados). Perfect for special occasions or weeknight meals!
- 2 pounds shrimp , peeled and deveined
- 4 tablespoons extra virgin olive oil
- 1 small onion , chopped
- 4 cloves garlic , minced
- 1 large chili pepper , chopped
- 1/2 cup pimentos , chopped
- 1 bay leaf
- 1 teaspoon parsley
- 1 can tomato sauce , 12 oz (check label for funky ingredients)
- 1/2 cup dry cooking wine (you can sub with vegetable stock)
- 1 tablespoon white wine vinegar
- Salt and pepper to taste
In a large pan, add oil and sauté shrimp for 2 minutes. Add onions, garlic, and chili pepper. Cook for 4-5 minutes. Do not overcook the shrimp!
Add pimentos, bay leaf, parsley, tomato sauce, wine (or stock), vinegar, salt and pepper. Stir and allow to come to a boil. Cover and reduce heat to low.
Simmer for no more than 20 minutes. Remove from heat and serve over rice or with veggies.
Adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971
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