ENCHILADO DE CAMERONES (SHRIMP IN RED PEPPER SAUCE)

Enchilado De Camerones (Shrimp in Red Pepper Sauce) image

Provided by threeovens

Categories Cuban

Time 55m

Yield 4 serving(s)

Number Of Ingredients 17

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2 tablespoons olive oil
1 onion, chopped
1 red pepper, chopped
2 garlic cloves, minced
2 teaspoons paprika, preferable smoked
1/4-1/2 teaspoon crushed red pepper flakes
salt
3/4 cup cilantro, chopped
1/2 cup dry red wine
1 tablespoon capers, chopped
1 (14 1/2 ounce) can tomatoes, drained
1 1/4 lbs medium shrimp
1 tablespoon fresh lime juice, plus more for serving
8 small whole wheat tortillas, warmed
sliced avocado, for serving
chipotle hot sauce, for serving
queso fresco or feta cheese, crumbled for serving

Steps:

Heat oil in a Dutch oven over medium high heat.
Saute onions and peppers until softened, about 3 to 5 minutes.
Add garlic, paprika, crushed red pepper flakes, and 1/2 teaspoon salt, cook, while stirring, for 1 or 2 minutes.
Add cilantro, wine, capers, and tomatoes (breaking up with hands).
Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
Add shrimp and lime juice and cook until shrimp is opaque, 3 to 5 minutes.
Serve with warmed tortillas, sliced avocado, chipotle flavored hot sauce, and crumbled cheese.