My mom made camarones enchilados often growing up. I would get so excited when she mentioned she was going to make it on a given night because that meant I got to help make it. I had to help her peel the shrimp, remove the veins, and take their tails off as well. This was so exciting to me and I am most sure this is where my love of cooking began. This is a super easy and delicious dinner to make and I do hope you find yourself enjoying it soon!
Camarones Enchilados
Ingredients
- 2 lbs. of shrimp 1/2 cup of ketchup
- 1/4 cup of extra virgin olive oil
- 1 onion, diced
- 6 cloves of garlic
- 1 large chili pepper
- 1/2 cup of parsley, a small bunch, roughly chopped. 1 tsp. of peppercorns
- 1 can of tomato sauce
- 1 can of roasted red peppers
- 1/2 cup of dry wine
- 1 tbsp. of vinegar
- 1 bay leaf
- 1/2 tsp. of salt
- 1 tsp. of Worcestershire sauce
- 1 tsp. of hot sauce
- rice for serving, optional
Prepare
- First, clean and wash the shrimp, fry them in the hot extra virgin olive oil.
- Then when they turn pink, add the ground onion, crushed garlic, and ground chili pepper, and let it all sauté briefly.
- Add the finely chopped parsley, the ground peppers with the liquid from the can, the tomato sauce, ketchup, bay leaf, dry wine, salt, crushed pepper, Worcestershire sauce, and hot sauce.
- Finally, let it simmer for about 25 or 30 minutes. Feel free to serve with rice or on it’s own. Makes 6 servings.
