Cuban Shrimp Creole

Enchilado De Camarones is one of our family favorites. Like most Cuban dishes, it starts out with sofrito (peppers, onions and garlic) which makes this dish extremely flavorful. Serve this over white rice (we use jasmine rice in our home) and a side of tostones (fried unripe green plantains). Photo by Cole LoCurto.

Serves 6-8

Ingredients

1/4 cup olive oil

1/4 cup fresh minced garlic

1/2 cup diced onions

1 tablespoon adobo seasoning

1 medium green pepper, diced

1 medium red pepper, diced

2 packets Goya Sazón Con Culantro y Achiote

1 (16-ounce) can tomato sauce

1 tablespoon hot sauce

1/2 cup water

1/2 cup white cooking wine

4 leaves fresh culantro

1-1/2 pounds large shrimp

4 tablespoons whipped butter

1 teaspoon granulated sugar

1/2 cup chopped fresh parsley for garnish

Instructions

Heat a large Dutch oven or stock pot over medium heat. Add the olive oil, garlic, onions and adobo seasoning and stir to combine. Sauté for 2 minutes, add green and red peppers and sauté for another 6 minutes or until vegetables are slightly soft. Add Goya Sazón packets, tomato sauce, hot sauce, water and cooking wine. Bring to a simmer, then add culantro. After 5 minutes, add shrimp and let simmer for 12 minutes. Add butter and sugar, then stir with a wooden spoon. Simmer for an additional 8 minutes. Remove culantro leaves before serving. Add salt to taste and garnish with parsley.