Camarones Enchilados | Shrimp En Salsa | Fish & Seafood Reci

• portions: 5 servings
• temps actif: 10 minutes
• temps total: 20 minutes

Ingrédients

1 ½ - 2 lbs Wild Caught Shrimp

1 Small White Onion

¼ Green Pepper

¼ Red, Orange, or Yellow Pepper

3 - 5 Garlic Cloves

½ tbsp Sazón con Achiote

1 tsp Dominican Oregano

¼ cup Tomato Sauce

2 tbsp Tomato Paste

2 tbsp Vino Seco (Dry White Wine)

1 tbsp Chopped Cilantro

Kosher Salt

Black Pepper

Olive Oil

Shrimp Shells for Stock

2 cups of Water for Stock

Instructions

Peel shrimp and set aside shrimp shells. In a medium saucepan, add 2 cups of water and summer over medium flame. Once the water is warmed up, smash shells to release more flavor. Set shrimp stock aside

Season wild-caught raw shrimp with kosher salt and black pepper. Set aside

In a deep-sided skillet over medium heat, add olive oil. Once oil begins to smoke, add shrimp. Flip shrimp over as soon as it turns color. After 2 minutes, remove shrimp and set aside

Add onions, peppers, and garlic. Add kosher salt and saute veggies until they become translucent. Next, add Dominican orégano, sazón con achiote, and tomato paste. Mix and work in tomato paste as best as you can

Afterwards, add tomato sauce and continue to mix together with onions and peppers. Then add 1 ½ cups of shrimp stock and dry white wine. Mix together. Taste test and adjust for seasoning (salt & pepper)

Once the sauce begins to bubble and thicken, add shrimp and fold into the sauce. Turn off the flame and add cilantro. Cover pot with lid and remove from flame. Let sit for 5 minutes. Serve with rice, plantains, or your favorite side dish/starch. Enjoy while warm.

Nutrition

• Calories: 200
• Lipides Totaux: 20 g