ENCHILADO DE CAMARONES

Enchilado de Camarones image

Provided by Herb Mesa

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 16

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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.