Shrimp Enchilado 

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Shrimp Enchilado 

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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:

  1. 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.
  2. Then start by cutting all the vegetables into brunoise. That is, in very fine squares.
  3. 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.
  4. Season the shrimp to taste and sauté them in another pan with two cloves of garlic.
  5. 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.
  6. It is important to cook it just right, without overdoing it.
  7. 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.
  8. 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.

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