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Shrimp Enchilado

August 2, 2010

This is a recipe I’ve already made twice now, which practically puts it into the hall of fame.  I think it’s going

shrimp enchilado

on the new favorites list and because Greg really likes it.  I discovered a theme to his food tastes…he likes  that combine meat with a rich tomatoey sauce, kind of like the chicken burritos he likes.  This dish is a spiced tomato based sauce with shrimp served over rice to soak up the sauce.  It’s a recipe I adapted from Bitchin’ Camaro, and is a Cuban dish.  Her version uses lobster and shrimp, but I stuck to shrimp for a more everyday version.  Serves 4.


2 T olive oil

1 lb. medium shrimp, shelled and deveined, shells reserved

3 cloves garlic, minced

1 red bell pepper, seeded and finely diced

1 bay leaf

1/4 c dry white wine

1 15 oz can crushed tomatoes

3 T tomato paste

1/3 c ketchup

1/3-1/2 c water

1 T Worchestershire sauce

2 t paprika

pinch red pepper flakes

1/2 c chopped Italian parsley, divided

1 small can pimentos, chopped

1 T white wine vinegar

salt and pepper to taste

Steamed white rice for serving


Heat olive oil in large skillet over medium heat.  Add shrimp shells and tails (reserve the bodies for cooking later) and saute for 3-4 minutes, until shells are pink and you can smell shrimp aroma from the toasted shells.  Remove shells from pan, leaving as much oil in the pan as possible.  Add garlic, red bell pepper and bay leaf and saute for 7-10 minutes until softened (add more oil if necessary to prevent peppers from sticking).  Add white wine to deglaze the pan, and let the wine reduce by half.  Add crushed tomatoes, tomato paste, ketchup, Worchestershire sauce, paprkia, pinch red pepper flakes, and half of the chopped parsley.  Bring to a simmer and add water, making it about the thickness of spaghetti sauce.  Season to taste with salt and pepper and let simmer for 15 minutes to let the flavors incorporate.  Just before serving, add the chopped pimentos and remaining parsley and more water is sauce is too thick.  Then add the shrimp and cook until just done, about 4-5 minutes.  When shrimp are done, turn off heat and stir in white wine vinegar and check seasonings, adding more salt if needed.  Spoon the sauce over the white rice and serve.

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