Camarones Enchilados — Spicy Cuban Shrimp
Plump shrimp braised in a fiery tomato-based Creole sauce with habanero heat and garlic. Ready in 15 minutes—serve over rice or with crusty bread to soak up the sauce.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 28g
boldsatisfyingcubanshrimpjuicytenderweeknightmain-dish
Ingredients
- 1 lb large shrimp, peeled and deveined
- 1 can (14 oz) canned crushed tomatoes
- 1 whole habanero peppers, seeded and minced
- 3 whole garlic cloves, minced
- ½ whole yellow onion, diced small
- 3 tbsp olive oil
Instructions
- 1
Heat oil in a large skillet over medium-high until shimmering, about 60 seconds.
- 2
Add onion and cook until softened, stirring, about 2 minutes.
- 3
Stir in garlic and habanero, cook for 30 seconds until fragrant.
- 4
Pour in crushed tomatoes and bring to a simmer, stirring occasionally, 2 minutes.
- 5
Add shrimp, season with salt and pepper, cook until pink and cooked through, 3–4 minutes.
- 6
Serve hot in bowls, spooning sauce generously over each portion.
Tools you’ll need
- 12-inch skillet or large sauté pan
- wooden spoon or silicone spatula
- chef's knife
- cutting board
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