top of page

Cuban-style camarones (shrimp) enchilado

    2 pounds of shrimp
    50 ml oil (olive)
    1 onion
    6 cloves of garlic
    1 teaspoon of paprika
    1 green pepper
    1 red pepper
    250 ml tomato puree
    100g. green peas or olives (optional)
    1 bay leaf
    100 ml of cooking wine
    1 coriander leaf
    100 ml of water
    Cumin, pepper and salt to taste.

Shrimp enchilado is part of what has been called, since Haitian immigration to Cuba in the 19th century, Cuban Creole food.
In Caribbean culture, an enchilado is a thick tomato stew with wine and spices, which can be made from lobster, fish, crab or shrimp. If someone liked to give it a spicy touch, it wouldn't hurt at all, even if it wasn't the typical Cuban recipe then.

Wash the shrimp well. Heat the (olive) oil in a pan to brown the onion and chopped peppers, or sweet peppers instead, with the garlic, coriander and tomato puree.
Then in a different pan sauté the shrimp until they start to turn pink and at that point add the sauce and mix everything together.
Add the cooking wine, and the water to then season with cumin, paprika and pepper.
Finally add the olives, peas and bay leaf to cook over low heat for about 20 minutes with the pan uncovered, in order to thicken the sauce.
Serve hot with white rice and garnish with a few coriander or parsley leaves.
You can prepare shrimp and lobsters together and the result is sublime.
During a visit to the Bay of Pigs region, you can stop and enjoy such a dish, and many others, in one of the small homestay restaurants in the village of Palpite, including I would like to recommend Ismary.
Enjoy your food !

Cuban-style camarones (shrimp) enchilado
bottom of page