Enchilado de Camarones Cienfueguero (Cuban Creole Spiced Tomato Shrimp) – Authentic Cuba Recipe
Coastal Cienfuegos specialty simmering plump shrimp in a rich, garlicky tomato-and-wine creole sauce.
- Country of Origin
- 🇨🇺 Cuba (Caribbean, Americas)
- Dietary Profile
- pescatarian
- Prep Time
- 15 min
- Cook Time
- 30 min
- Difficulty
- Easy
- Signature Staples
- Wild jumbo shrimp, Sweet green and red bell peppers, White rice, Crushed tomato sofrito, Dry white wine
Ingredients for Enchilado de Camarones Cienfueguero (Cuban Creole Spiced Tomato Shrimp) (4 Servings)
- 1.25 lbs (or 2.5 cups) wild jumbo shrimp, prepped into bite-sized pieces
- 1.5 cups sweet green and red bell peppers, washed and trimmed
- 1 cup white rice
- 1 medium onion and 3 cloves garlic, finely minced with crushed tomato sofrito
- 1.5 tbsp traditional Cuba seasoning (dry white wine, cumin, oregano, hot pepper)
- 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil
Step-by-Step Cooking Instructions
- Heat oil in a heavy Dutch oven or deep skillet over medium-high heat; brown wild jumbo shrimp for 5 minutes.
- Add minced onion, garlic, crushed tomato sofrito, and dry white wine, cumin, oregano, hot pepper, stirring for 2 minutes until deeply aromatic.
- Add sweet green and red bell peppers and pour in the braising liquid; bring to a lively simmer.
- Cover and braise over medium-low heat for 20–22 minutes until meltingly tender and the sauce is rich and glossy.
- Stir in white rice right before serving warm.