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Topic: ~Enchilado de Camarones (Shrimp Stew)~  (Read 3313 times)
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« on: January 11, 2011 08:37:55 AM »

This Cuban recipe is one of various legacy recipes of the Haitian slaves who were brought to Cuba to work in the sugar cane fields. This is what is called a Cuban-Creole recipe.

Culinary Curiosity:
Despite its name: Enchilado (meaning with chili) chili is not one of its ingredients.
In the Caribbean, Enchilado refers to a flavored thick tomato sauce seasoned with bell pepper, cooking wine and spices.
Of course, if someone would want to give it a touch of heat, you can add Tabasco sauce or any other hot sauce, but would not be the traditional Cuban recipe.
The world of chilies and peppers, is a bit complicated, the very hot Mexican chili called Habanero (from Havana) ironically is named after a city, La Habana (Havana) that do not uses chili in her cuisine. There is a wrong assumption that the Habanero chili is original of Cuba, because of his name, but most likely originated in the Yucatan Peninsula (Mexico) where they are a important ingredient in the Yucatecan food.

The Enchilado de Camarones is traditionally served with white rice.

Enchilado de Camarones (Shrimp Stew) Recipe
2 pounds shrimp
cup olive oil
1 onion
4 cloves garlic
1 tsp paprika
green bell pepper
1 red bell pepper
1 can tomato puree
can of sweet peas or green olives (optional)
cup dry white cooking wine
cup water
1 bay leaf
cilantro leaves
cumin, pepper and salt to taste.

Clean and wash shrimp.
In a deep pot, heat the olive oil.
Add onions, garlic, peppers, cilantro and tomato paste to create the sauce.
I blend all my species with the tomato sauce in the food processor - I started doing when my children were small, so they wont complain about not liking onions, a mommy trick -
Add the dry wine and water.
Sprinkle with cumin, paprika, salt and pepper to taste.
Add bay leaf and peas or olives.
Let cook on low heat for 10 minutes without covering the pot.
Add shrimp and stir in the sauce.
Cook for 5 minutes.


« Reply #1 on: January 11, 2011 09:36:57 AM »

Your posts always make me incredibly hungry Smiley One of these days I will stop drooling over your recipes and make some of them! They all look so delicious!!!

« Reply #2 on: January 13, 2011 09:19:48 AM »

Thanks opheliapoe. I cook daily, mostly Cuban and Italian food (my favorites). I also like to try a new recipe per week, sometimes  with success, other times with failure  Cheesy My family are my food critics.

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