Recipe of the Week: Enchilado de Camarones

You can’t get more authentic than enchilado de camarones, which is a Cuban-Creole shrimp stew.  Combining the Cuban cuisine with Haiti’s moderately spicy ingredients, this recipe mirrors the duality of the Afro-Cuban culture. Usually served over a bed of rice this tasty delight can be paired with Cuban bread or avocado salad. Whichever method you choose to pair your meal, be sure to break out the sofrito and pump up the Kompa because dinner is served! 



1 1/2 lbs jumbo shrimp (peeled and deveined)

2 tbsp olive oil

2 tbsp butter

3 garlic gloves (minced)

1 cup large onion (chopped)

1 cup green bell pepper (chopped)

2 large tomatoes (chopped)

1/4 cup water

1/4 cup white wine

1 1/2 tspn ground cumin

1/4 tspn cayenne pepper

2 tbsp tomato paste

1/2 tspn salt and black pepper

1/2 tspn sugar

1 tbsp cilantro (minced)



1. In a large pan, heat the olive oil and butter. Add the onions and green bell pepper and sauté until they become soft

2. Add the garlic cloves and sauté for an additional 2 minutes

3. Add the tomato, tomato paste, water, wine, cayenne pepper, cumin, sugar, salt and pepper and stir until all the ingredients are mixed well

4. Cover the pan and raise the heat to medium-low. Let simmer for 5 to 7 minutes

5. Add the shrimp, make sure they have been peeled, deveined, and unfrozen

6. Cover and simmer for 15 minutes

7. Remove from heat, and serve over white rice. Sprinkle the cilantro over the shrimp. Enjoy