Ingredients
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600 gr shrimpgood size
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4 ripe tomatoes
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1 onions
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6 cloves of garlic
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2 tablespoons tomato puree
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100 ml dry wine
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1 red bell pepper
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1 yellow bell peppers
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1 green pepper
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cumin
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oregano
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black pepper
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Olive Oil
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1 bunch coriander
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1 bunch Parsley
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1 bay leaf
Directions
Shrimp is one of the most popular things to cook with in Cuba… if you’re a tourist, that is! Shrimp is not affordable for many cubans, but if you’re travelling to the area, you won’t want to miss this dish… slow simmered shrimp with a mix of tomato, pepper, garlic and onions. It is said that shrimp enchilados cannot hide because of the aroma from the seasoning as it cooks.
How to Make Shrimp Enchilado:
- First, clean the shrimp, removing the shell and head. Next, make a cut in the back of these, which will allow you to remove any unwanted residue.
- Then start by cutting all the vegetables into brunoise. That is, in very fine squares.
- Sauté in the following order: four cloves of garlic with the dried spices, this enhances their flavor; then add the onion with the peppers, follow with the fresh tomato and finally add the tomato sauce.
- Season the shrimp to taste and sauté them in another pan with two cloves of garlic.
- Place them in the sauce with the wine and reduce a little to a simmer, when they are ready, add the well-cut parsley and coriander.
- It is important to cook it just right, without overdoing it.
- This usually lasts about 15 minutes, approximately. In Latin America there is a huge product of the sea, but sometimes we kill the fish twice; when we fish them and when we cook them.
- Traditionally, this dish has been served with white rice. However, you can accompany it with the garnish of your choice. In addition, there are people who find a great taste accompanying it with a white wine.
