Enchilado de Camarones
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 198
- Total Fat
- 4
- Saturated Fat
- 1
- Carbohydrates
- 23
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 18
- Cholesterol
- 122
- Sodium
- 616
- Total: 45 min
- Prep: 20 min
- Cook: 25 min
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
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.