Best Enchilado De Mariscos Recipes

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CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)



Cuban Shrimp Creole Recipe (Camarones Enchilados) image

A deliciously saucy and fragrant Cuban-style shrimp creole recipe (Camarones Enchilados) served over white rice. A simple 30-minute meal!

Provided by Jamie Silva

Categories     Dinner     Lunch     Main Course     Main Dish

Time 30m

Number Of Ingredients 13

1 tablespoon olive oil (divided)
1/2 cup finely chopped onions ((or 1 small onion, finely chopped))
1/2 cup finely chopped green bell peppers
3 cloves garlic (minced)
12 ounces tomato sauce
1/2 cup dry cooking wine or vino seco ((sub for vegetable stock))
1 tablespoon white wine vinegar
1/3 cup sliced jarred red pimientos
1 bay leaf
2 tablespoons finely chopped fresh parsley
1/2 teaspoon oregano
Salt and pepper to taste
2 pounds large shrimp (peeled and deveined (tails off, optional))

Steps:

  • In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
  • Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
  • Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!

Nutrition Facts : ServingSize 1 serving, Calories 390 kcal, Carbohydrate 5.6 g, Protein 47.2 g, Fat 18.1 g, SaturatedFat 2 g, Cholesterol 341 mg, Sodium 471 mg, Fiber 1.4 g, Sugar 2.2 g

CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)



Cuban Shrimp Creole (Enchilado de camarones) image

Provided by Coco and Ash

Categories     dinner     Main Course

Number Of Ingredients 13

2 tablespoons olive oil
half of a medium onion diced finely ((about 1/2 cup))
half of a green bell pepper diced finely ((about 1/2 cup))
4 large garlic cloves - minced
8 ounce can of tomato sauce
1/2 cup water
1/2 cup white wine
1/3 cup green Spanish olives ((plus a tablespoon of the brine))
1/2 teaspoon dried oregano
1/4 heaping teaspoon salt
1 pinch black pepper
1/8 teaspoon ground cumin
1 and 1/2 pounds medium sized shrimp ((peeled, deveined, and tail-off))

Steps:

  • Heat a large sauté pan over medium heat and add in the olive oil, onions, and green peppers. Sauté until the onions and peppers soften.
  • Add in the garlic and 2 tablespoons from the can of tomato sauce. Cook for 2 minutes.
  • Add in the remaining tomato sauce, water, white wine, olives, oregano, salt, pepper, and cumin. Bring to a simmer for 5 minutes, uncovered.
  • After the 5 minutes, add in the shrimp and simmer, covered for 10 minutes.
  • Serve immediately over white rice.

CUBAN SHRIMP CREOLE (ENCHILADO DE CAMARONES)



Cuban Shrimp Creole (Enchilado de Camarones) image

This Cuban shrimp creole recipe (enchilado de camarones) is shrimp, peppers, and onions tossed in a delicious spiced red sauce.

Provided by Julie Maestre

Categories     Entree

Time 20m

Number Of Ingredients 14

1 lb shrimp (peeled and deveined)
8 ounces tomato sauce
1/2 onion (finely diced )
1/2 red bell pepper (finely diced )
1/2 green bell pepper (finely diced )
3 garlic cloves (finely minced)
1 bay leaf
1 tsp oregano
1/2 tsp sazon
1/4 cup white wine
1/2 cup water
2 tbsp capers
2 tsp hot sauce
salt and pepper to taste

Steps:

  • Begin by peeling and deveining the shrimp and chopping the veggies. In a large skillet, add some oil and heat over medium-high heat. Add the onions and peppers and cook for 3-4 minutes or translucent.
  • Stir in the fresh minced garlic, sazon, oregano, and bay leaf. Season with salt and pepper. Cook for 20 seconds.
  • Add the white wine and let the wine reduce by half, this should take 1 minute. Add the tomato sauce, reduce the heat to low, and let the sauce come to a simmer. Stir in the shrimp, capers, and hot sauce. Cover and cook for 2-3 minutes or until the shrimp turn pink. Check for seasoning and enjoy.

Nutrition Facts : Calories 317 kcal, Carbohydrate 15 g, Protein 49 g, Fat 4 g, SaturatedFat 1 g, Cholesterol 572 mg, Sodium 2782 mg, Fiber 4 g, Sugar 8 g, ServingSize 1 serving

CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)



Camarones Enchilados (Puerto Rican-Style Creole Shrimp) image

Camarones enchilados translates roughly to ''deviled shrimp'' and should definitely not be confused with Mexican enchiladas, which are totally different! This is one of the very few Puerto Rican dishes with any heat. It's that heat that made this dish special for my mom and me, because unlike my dad (and most Puerto Ricans!) we both really love spice. So this is a meal my mom usually made just for the two of us to enjoy on the days when my dad was away.

Provided by Alejandra Ramos

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

Olive oil
1 yellow onion, diced
2 red bell peppers, diced
3 large cloves garlic, minced
1 tablespoon smoked Spanish paprika
2 teaspoons ground cumin
1/2 teaspoon crushed red pepper flakes
Kosher salt
1/2 cup dry red wine
One 28-ounce can crushed tomatoes
2 tablespoons capers
3 large bay leaves
2 pounds medium shrimp, peeled and deveined
1 tablespoon fresh lime juice, plus more for serving
3/4 cup chopped fresh cilantro, plus more for serving
Cooked white rice, for serving

Steps:

  • Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
  • Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
  • Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.

XOCHIPILLI'S ENCHILADAS DE MARISCO



Xochipilli's Enchiladas De Marisco image

Make and share this Xochipilli's Enchiladas De Marisco recipe from Food.com.

Provided by Member 610488

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 17

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, finely chopped
1/2 lb fresh crabmeat
1/4 lb fresh shrimp, deveined chopped
8 ounces cheddar cheese, shredded
6 (10 inch) flour tortillas
1 cup half-and-half
1/2 cup sour cream
1/4 cup butter
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1 (4 1/2 ounce) can diced green chilies
1 (4 ounce) can sliced olives
1 avocado, sliced
1 lime, for juice
1/4 cup cilantro, chopped

Steps:

  • In a large sauté pan over medium high heat, heat the olive oil, add garlic and onion and cook until softened. Remove from heat and stir in the crab, shrimp meat and half of the shredded cheese.
  • Divide the seafood mixture onto the 6 flour tortillas, then roll up. Place seam side down into baking dish.
  • In a sauce pan over medium low heat, combine the half & half, sour cream, butter, parsley and salt and bring to a simmer. Remove from heat and stir in the chilies.
  • Pour sauce over enchiladas followed by the remaining cheese. Bake in 350 degree F oven until enchiladas are heated through and the cheese is bubbly.
  • Remove from oven and sprinkle the olives over top, followed by the avocado, lime juice and cilantro.

Nutrition Facts : Calories 1032, Fat 66, SaturatedFat 31, Cholesterol 196.7, Sodium 2392.8, Carbohydrate 71.5, Fiber 9.1, Sugar 6.2, Protein 41.2

ENCHILADO DE CAMARONES



Enchilado de Camarones image

Provided by Herb Mesa

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

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

Steps:

  • 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.

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