Photo: Enchilado de Camarones Recipe
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 1 small green bell pepper, seeded and diced
- 3 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Kosher salt and freshly ground black pepper
- 1/4 cup red wine
- 1 (14-ounce) can peeled tomatoes
- 2 bay leaves
- 1 pound medium shrimp, peeled and deveined
- 2 cups cooked brown rice
- 1/2 cup chopped fresh cilantro leaves
- 2 small limes, cut into wedges
- Hot sauce, to serve
Directions
In a large sauce pan, over medium-high heat, add the olive oil, onion, bell pepper, garlic cumin, paprika, salt, and pepper. Saute until the onion and peppers are tender, about 5 to 6 minutes.
Add the wine, tomatoes, and bay leaves and cook for 10 minutes more. Reduce the heat and add the shrimp. Bring the mixture to a simmer and cook until the shrimp are fully cooked, about 6 to 8 minutes.
Serve the shrimp mixture over the cooked brown rice and sprinkle the chopped cilantro over the top. Serve the dish with lime wedges and hot sauce.
Notes
Food Network Kitchens have not tested this recipe and therefore, we cannot make representation as to the results.
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By Trexer
Cranbrook, BC
on May 20, 2013
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Alright but nothing special
By paulak_8269491
Port St Joe, FL
on June 29, 2011
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I had some leftover cooked shrimp and I used this recipe. It would be even better with fresh shrimp cooked according to specs. I loved the simplicity and the fresh flavors. I would like to try it with fresh garden tomatoes next time and fresh uncooked shrimp. Please do not skip the cilantro and lime garnish. It really made the dish bright and lively. It is also very healthy. Great summertime meal. Pasta could be subbed for brown rice, I think. Rice was excellent, though.
By "Givememybacon"
FL
on April 18, 2011
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Delicious! Everyone at home enjoyed it. This dish will become a "must" once a month in my home. The spices with the rest of the ingredients blend great together--already hungry!
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