CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)

Camarones Enchilados (Puerto Rican-Style Creole Shrimp) image

Provided by Alejandra Ramos

Categories main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 16

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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.