The Cuban Enchilado is a thick, flavorful tomato stew built with wine and spices — traditionally made with lobster, fish, crab, or, in this case, shrimp. After a long day at work, the best feeling is coming home to a kitchen that smells like dinner — without having had to cook it. Camarones Enchilados is exactly that kind of meal: quick to make and tasting like you spent hours on it. Conchita Sofrito and Conchita Tomato Sauce do the heavy lifting; your family does the rest, asking for seconds.
Ingredients
• 2 lbs large shrimp, peeled and deveined
• 2 tbsp Conchita Extra Virgin Olive Oil
• 1 onion, chopped
• 1 can (7 oz) Conchita Red Pimientos, chopped
• 3 cloves garlic, minced · 1 can Conchita Sofrito
• 1 can (8 oz) Conchita Tomato Sauce
• 1/4 cup Conchita White Cooking Wine
• 1 tsp cumin
• 1/2 tsp red pepper flakes
• Salt and pepper to taste
• Fresh parsley for garnish
• Conchita Rice of your choice
How to make it
Start by heating some oil in a skillet at medium heat. Consider starting your rice following the instructions on the package.
Add the shrimp and cook until they're pink and slightly charred. Remove them from the skillet and let them cool.
Add the chopped onions and pimientos to the skillet. Still at medium heat, let them fry for 5 minutes, until onions are translucent. Then add the garlic and fry for 1 more minute.
Add all the other ingredients, except for the parsley and the shrimp. Cook all the ingredients for 15 minutes.
Right before you are ready to serve, add the shrimp to the mixture and cook for an extra minute.
Top with parsley and serve with the Conchita Rice of your choice. Makes about six servings.
