CAMARONES ENCHILADO (Cuban, with bell peppers and tomato, for six)


2 pounds extra large shrimp (21 to 30 per pound), peeled, deveined, rinsed under cold water and patted dry with paper towels

4 tablespoons fresh lime juice

6 cloves garlic, minced

¾ teaspoon dried oregano

¾ teaspoon ground cumin

3 tablespoons olive oil

2 cups chopped onion

1 red bell pepper, cut into matchstick strips

1 green bell pepper, cut into matchstick strips

4 tablespoons chopped parsley

1 teaspoon dried crushed red pepper flakes

1 bay leaf

2/3 cup tomato paste

2  cups dry white wine

¼ cup water


  1. Toss shrimp, fresh lime juice, 1/3 of garlic, ¼ teaspoon oregano and ¼ teaspoon cumin in a medium bowl. Refrigerate at least 15 minutes and up to 4 hours.
  1. Meanwhile, heat oil in a heavy large saucepan over medium-high heat.  Add onions, all bell peppers, 2 tablespoons parsley, dried red pepper, bay leaf, remaining garlic, ½ teaspoon cumin and ½ teaspoon oregano.  Saute until onions start to brown, about 4 minutes.  Stir in tomato paste and cook 1 minute.  Stir in wine and ¼ cup water, simmer until slightly thickened, stirring occasionally, about 4 minutes.  Add shrimp and simmer until opaque, stirring occasionally, about 3 minutes.  Transfer to a plate and sprinkle with remaining 2 tablespoons of parsley.


adapted from Bon Appetit Magazine, January, 2001

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