Enchilado de Camarones

  • Level: Easy
  • Total: 45 min
  • Prep: 20 min
  • Cook: 25 min
  • Yield: 4 to 6 servings
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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 

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


  1. 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. 
  2. 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. 
  3. 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.

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