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. 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 now.
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.
This recipe below is for deviled shrimp made Cuban-style from my mom’s 1975 Cuban cookbook. It actually reminds me a lot of jambalaya. Sure, jambalaya has sausage which this doesn’t but it has the same kind of spice!
Personally, I think it’s best served over rice. The rice soaks up the sauce and it’s just OH SO GOOD. Sometimes, we serve it over jasmine brown rice, other times, 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 (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!
Spicy, saucy, fragrant Cuban-style deviled shrimp (or shrimp creole, or camarones enchilados). Perfect for special occasions or weeknight meals!
- 2 pounds large shrimp , tails off, peeled and deveined
- 4 tablespoons 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 chopped
- 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. Serve immediately. Enjoy!
Adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971
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