Abuela's Camarones Enchilados

Name: Abuela's Camarones Enchilados
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 6
Cuisine: Mexican
Ingredients: 1 ½ lb Shrimp (1.25 - 1.5 pounds, large shrimp, peeled, devained with tails on); 1 piece Red Bell Pepper (1 red pepper, finely chopped); 1 piece Cubanelle Pepper (1 cubanelle pepper, finely chopped); 2 pieces White Onion (2 white onions, finely chopped); 26 oz Crushed Tomatoes (26 oz crushed tomatoes); 1 cup Parsley (1/2 cup Parsley, finely chopped + 1/2 cup parsley, finely chopped); 2 tbsp Garlic (2 tablespoons of garlic, finely chopped); 1 tbsp Worcestershire Sauce (1 tablespoon of Worcestershire sauce); 1 piece Sazon Con Achiote (1 packet of Sazón con achiote); ¼ cup Extra Virgin Olive Oil (1/4 cup extra Virgin olive oil); 1 tsp Table Salt (1 - 2 teaspoons salt — up to 2); 0 pieces Black Pepper (Pepper to taste); 1 tsp Creole Seasoning (1 teaspoon of creole seasoning); 0 pieces Red Pepper Flakes (Pinch of red pepper flakes); 1 cup Saffron (A few threads of saffron, bloomed in 1 cup of seafood stock); ½ cup Brandy (1/2 cup of brandy, I like Cardenal Mendoza)

Cuban-style shrimp sautéed in a tomato-based sofrito with peppers, garlic, Worcestershire, brandy, and saffron, finished with fresh parsley.

35 minMexican

Servings6

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Pescatarian

Ingredients

For 6 servings

Shrimp1 ½ lb · 1.25 - 1.5 pounds, large shrimp, peeled, devained with tails on
Red Bell Pepper1 piece · 1 red pepper, finely chopped
Cubanelle Pepper1 piece · 1 cubanelle pepper, finely chopped
White Onion2 pieces · 2 white onions, finely chopped
Crushed Tomatoes26 oz · 26 oz crushed tomatoes
Parsley1 cup · 1/2 cup Parsley, finely chopped + 1/2 cup parsley, finely chopped
Garlic2 tbsp · 2 tablespoons of garlic, finely chopped
Worcestershire Sauce1 tbsp · 1 tablespoon of Worcestershire sauce
Sazon Con Achiote1 piece · 1 packet of Sazón con achiote
Extra Virgin Olive Oil¼ cup · 1/4 cup extra Virgin olive oil
Table Salt1 tsp · 1 - 2 teaspoons salt — up to 2
Black Pepper0 pieces · Pepper to taste
Creole Seasoning1 tsp · 1 teaspoon of creole seasoning
Red Pepper Flakes0 pieces · Pinch of red pepper flakes
Saffron1 cup · A few threads of saffron, bloomed in 1 cup of seafood stock
Brandy½ cup · 1/2 cup of brandy, I like Cardenal Mendoza

Make it mine in the app

Steps

1In a large sauce pan, on medium high heat, add onions, peppers, red pepper flakes, Sazon, salt and pepper. Sauté for 8 minutes until soft. Add garlic and cook but don’t let it burn.
2Once the vegetables are soft, move them to the side of the pan, and add in the garlic. Add a little more olive oil if necessary and cook the garlic, but be careful not to let it burn.
3Once the garlic is cooked, mix it in with the rest of the vegetables.
4Pour in tomato sauce, 2 tablespoons of Worcestershire, cardenal Mendoza brandy and the saffron with water. Cook for 7-10 minutes on high so that it cooks down. Be sure to mix it often so it doesn't stick.
5While that is cooking, place the shrimp in a bowl. Rinse them out if you haven't done so, and make sure you dry the shrimp. Sprinkle creole seasoning, salt and pepper over the shrimp and mix well.
6Add the shrimp to your Sofrito Sauce once it has cooked down. Sauté for 3-6 minutes or until they are bright pink and curled up.
7Move them around the pan to be sure they are cooking evenly.
8Add parsley and serve. You can serve over white rice.