Enchilado de Camarones

2016-05-18
  • Yield : 4 to 6 servings
  • Prep Time : 20m
  • Cook Time : 25m
  • Ready In : 45m
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Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 1 small green bell pepper, seeded and diced
  • 3 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • Kosher salt and freshly ground black pepper
  • Kosher salt and freshly ground black pepper
  • 1/4 cup red wine
  • 1 (14-ounce) can peeled tomatoes
  • 2 bay leaves
  • 1 pound medium shrimp, peeled and deveined
  • 2 cups cooked brown rice
  • 1/2 cup chopped fresh cilantro leaves
  • 2 small limes, cut into wedges
  • Hot sauce, to serve

Method

Step 1

In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes. 

Step 2

Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes. 

Step 3

Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.

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