Spicy, saucy, fragrant Cuban-style camarones enchilados (or deviled shrimp, or shrimp creole) served over rice. Perfect for special occasions or weeknight meals!
In 1975, my mom bought a Cuban paperback cookbook. 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. This cookbook had a BUNCH of recipes from her childhood and our Cuban heritage. We’re talking vintage here. This book is now in SHREDS. I now have the cookbook taped up in my kitchen! Here’s a photo of what it looks like today.
Every year for Easter Sunday, while other families are making ham and deviled eggs, my mom makes camarones enchilados. She makes this every year with white rice. It has become an annual tradition! Camarones enchilados is loosely translated to spicy shrimp. There are several variations of camarones enchilados and different names for it too – deviled shrimp, shrimp creole, camarones a la diabla. Bottom line: It’s DELICIOUS.
How To Make Camarones Enchilados
This recipe below is for deviled shrimp made Cuban-style from my mom’s 1975 Cuban cookbook.
First, you sauté the onions and garlic in a Dutch oven with a little bit of oil. Throw in the shrimp and sauté for 2 minutes. Careful not to overcook the shrimp. No one likes chewy shrimp. Add pimentos, bay leaf, parsley, tomato sauce, wine (or stock), vinegar, salt and pepper. Cook for 20 minutes. That’s it!
Personally, I think it’s best served over rice. The rice soaks up the sauce and it’s just OH SO GOOD. Sometimes, we’ve serve it over jasmine rice or just plain white rice.
While my mom has made this an annual Easter tradition, you can still make this a weeknight meal! It doesn’t take long to make (less than 30 minutes!) and it’s also perfect for large crowds. Vitamin-rich veggies, Cuban spices, and low fat shrimp. Can’t get any better than that! You can also serve it with 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!
Cuban-Style Deviled Shrimp (Camarones Enchilados)
- 1 tablespoon olive oil , divided
- 1 cup finely chopped onions (or 1 small onion, finely chopped)
- 1/2 cup finely chopped green bell peppers
- 4 cloves garlic , minced
- 1 can tomato sauce , 12 oz
- 1/2 cup dry cooking wine or vino seco (sub for vegetable stock)
- 1 tablespoon white wine vinegar
- 1/2 cup sliced jarred red pimientos
- 1 bay leaf
- 2 tablespoons finely chopped fresh parsley
- 1/2 teaspoon oregano
- Salt and pepper to taste
- 2 pounds large shrimp , peeled and deveined (tails off, optional)
- In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
- Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
- Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!
SHOP THE RECIPE
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