Camarones Enchilado - Cuban Style Creole Shrimp
- 1 1/2 lb shrimp (21-25 per pound size), peeled, de-veined, peels reserved
- 1/2 tsp salt
- 1 T plus 1/4 cup olive oil
- 1 medium onion, finely diced
- 1 medium green bell pepper, finely diced
- 3 garlic cloves, minced
- 1/2 tsp oregano
- 1/2 tsp cumin
- 1 bay leaf
- 1/2 cup dry white wine
- 1 8-oz can low sodium tomato sauce
- 1 cup jarred red pimentos, and their liquid
- 1/4 cup ketchup
- 1 T white wine vinegar
- 1 tsp Worcestershire sauce
- 1/2 tsp Tabasco sauce
- 1/2 cup fresh peas
- 1/4 cup fresh parsely, finely chopped
- salt and pepper to taste
1. In a small saucepan, saute the the shrimp peels in heated olive oil over medium high heat for about 5 minutes. Add ¾ cups of water, ½ tsp salt and bring to a boil. Reduce heat to medium low and let simmer for about 20 minutes. Strain the broth into a bowl and discard the shells. Set broth aside.
2. In a caldero or 4-inch deep large saute pan, heat ¼ cup of olive oil over medium heat. Add the onions, green bell peppers, oregano, cumin and bay leaf. Saute, stirring frequently, for 12 to 15 minutes until the vegetables are tender but not caramelized.
3. Stir in wine and let reduce for 2 to 3 minutes. Add the tomato sauce and the shrimp shell stock, the peppers and their liquid, ketchup, vinegar, Worcestershire and Tabasco sauce. Bring to a boil and reduce heat to medium-low. Cover and allow to simmer for 15 minutes.
4. Add the peeled shrimp and fresh peas, cover and cook for another 8 to 10 minutes, until shrimp turns pink and curls slightly. (Be careful not to overcook them; they can turn rubbery if overdone.)
5. Stir in the parsley and let cook for another minute or 2. Serve over a bed of white or brown rice. Makes 4 to 6 servings.