Recipe
These Camarones Enchilados Bring Cuba to Your Kitchen
Last semester, I tried out (and had a successful) cutting season. Boy, did I get tired of grilled chicken every night (shoutout to anyone who follows their macros to the T). This Camarones Enchilados recipe contains a good portion of carbs and protein (roughly 35g in a half pound of shrimp).
In addition, I was craving that homestyle, hot meal that fulfilled my hunger for Cuban food, much like the Mexican version Camarones al Mojo de Ajo. I realized then that my chef of a dad trained me well to make his food wherever I went.
This Camarones Enchilados recipe contains rice, black beans, and shrimp in a tomato sauce. Everyone has their own way of making rice and beans, so I’ll show you have to liven up your shrimp.
Camarones means “shrimp” and enchiladas means “in chili.” Not sure why, since there isn’t any chili in here, much like any Cuban dish. If your abuelo knows what was going down amidst the very serious domino tournament that named this recipe, LMK.
Camarones Enchilados
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Servings: 2
Ingredients
- 1 green bell pepper
- 1 yellow onion
- 8oz. can tomato sauce
- 1 bunch parsley
- 1/2 lb shrimp any kind
- 2 tablespoons minced garlic
- Olive oil
- Salt + pepper to taste
- Garlic powder
- Worcestershire sauce
Step 1
Step 2
Step 3
Step 4
Dry off the shrimp a bit, and place in the pan on their sides. Sauté for 3-4 minutes or until the side facing down is bright pink and curled up.