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–+ servings
deviled shrimp on a white plate with white rice

Cuban Shrimp Creole Recipe (Camarones Enchilados)

4.36 from 74 votes
By: Jamie Silva
A deliciously saucy and fragrant Cuban-style shrimp creole recipe (Camarones Enchilados) served over white rice. A simple 30-minute meal!
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Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dinner, Lunch, Main Course, Main Dish
Cuisine Gluten-Free, Low Carb, Low Sugar, Whole30
Servings 6 servings

Ingredients
 

  • 1 tablespoon olive oil divided
  • 1/2 cup finely chopped onions (or 1 small onion, finely chopped)
  • 1/2 cup finely chopped green bell peppers
  • 3 cloves garlic minced
  • 12 ounces tomato sauce
  • 1/2 cup dry cooking wine or vino seco (sub for vegetable stock)
  • 1 tablespoon white wine vinegar
  • 1/3 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)

Instructions
 

  • 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!

Notes

Slightly adapted from Recetas Practicas de Cocina de la Cuba de Ayer Cookbook from 1971

Nutrition

Serving: 1 servingCalories: 390 kcalCarbohydrates: 5.6 gProtein: 47.2 gFat: 18.1 gSaturated Fat: 2 gCholesterol: 341 mgSodium: 471 mgPotassium: 323 mgFiber: 1.4 gSugar: 2.2 gCalcium: 100 mgIron: 6.1 mg
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