CAMARONES ENCHILADA CUBANA

CAMARONES ENCHILADA CUBANA image

Yield Makes 6 servings

Number Of Ingredients 15

5 cloves garlic
1 tablespoon salt
3 pounds peeled and deveined shrimp
1 can tomato sauce (16 ounces)
1/2 cup ketchup
1 large onion chopped
1/2 large red bell pepper chopped
10 pimiento-stuffed olives
3 bay leaves
1 tablesppon fresh parsley minced
1/2 teasppon dried oregano
1 teaspoon dried red pepper flakes
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder
1/2 cup white wine (dry)

Steps:

1. Mash the garlic and salt together in a small food processor. (or mortar and pestle) 2. In a large casserole dish, heat 1 tablespoon olive oil over medium heat and add the shrimp. Cook until they appear pin and remove them to a plate. 3. Add garlic and salt mixture to the casserole and stir. Add tomato sauce and ketchup and simmer for 1 minute. Add the onion, red pepper, olives, bay leaves, parsley, oregano, red pepper flakes, black pepper and chili powder and cook on low for another 3 minutes. Stir in wine and 1/2 cup of water. cook on low heat and simmer for 30 minutes. 3. Serve with rice.