Enchilado De Camerones (Cuban Shrimp Stew)


Photo: Dailychef

About

Enchilado de Camerones is a soulful seafood stew that originates from Cuba. Although I use shrimp, it can be made with any type of seafood – lobster and crab are common alternatives. The overall cooking process is pretty straightforward. First, you marinade the seafood. Then, you stew it in a spicy tomato based sauce brewed with beer and/or wine.

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3

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February 11, 2010

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Dailychef's picture
Dailychef
March 4, 2010

Glad you liked it Ken! It's made it into my regular rotation :)

Ken Wetherell's picture
Ken Wetherell
February 17, 2010

Made this last night using Black Butte Porter as the dark beer. Fantastic over brown rice with habenero pepper sauce! I recommend this dish.

Ken Wetherell's picture
Ken Wetherell
February 15, 2010

Yum! I'm getting some shrimp and dark beer for tomorrow's dinner!

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Ingredients

1 pound shrimp, peeled and deveined
2 tablespoons lemon juice
1 teaspoon ground cumin
1 onion, diced
1 red bell pepper, diced
3 cloves garlic, minced
3 tomatoes, diced
2 tablespoons tomato paste
1/2 cup dry white wine
1 cup dark beer
2 bay leaf
3 tablespoons parsley chopped
1 tablespoon oil
Salt and ground black pepper

Preparation

1
In a bowl or Tupperware, combine the shrimp, lemon juice and 1/4 teaspoon of cumin with salt and pepper. Mix well and let sit for an hour in the refrigerator.
2
While the shrimp is marinating, heat the oil on medium heat.
3
Add the onions, bell peppers, garlic, and the rest of the cumin.
4
Cook until the onions soften, then raise the heat to high and stir in the tomato paste and tomatoes.
5
Cook for a minute to let the tomato paste and tomatoes mix. Then, stir in the wine or beer and bayleaf. (I went with dark beer.) Bring to a boil and let the sauce reduce and thicken a bit.
6
Stir in the shrimp and reduce the heat to medium-low. Simmer for 3 to 5 minutes, or until the shrimp is firm and pink and the sauce is richly flavored.
7
If the sauce is too dry, add a little more wine or beer. Remove and discard the bay leaf. Season with salt, black pepper, and more cumin, if desired. Sprinkle the cilantro or parsley on top.
8
Serve! Rice or bread are great complements.

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