Enchilado De Camerones (Cuban Shrimp Stew)
By: Dailychef
Published: Thursday, February 11, 2010 - 12:51am

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.

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.

Comments:
Ken Wetherell

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

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

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