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.
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 serve it over jasmine 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!
Cuban-Style Deviled Shrimp (Camarones Enchilados)
- 2 tablespoons olive oil
- 1 small onion , chopped
- 4 cloves garlic , minced
- 2 pounds large shrimp , tails off, peeled and deveined
- 1/2 cup pimentos , chopped
- 1 bay leaf
- 1 teaspoon parsley , chopped
- 1 can tomato sauce , 12 oz
- 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, heat oil over medium heat. Add onions and garlic. Cook for 3 minutes. Add shrimp and sauté for 2 minutes. Careful not to 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!
SHOP THE RECIPE
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