Shrimp In Red Sauce Camarones Enchilado Recipes

Steps:

• Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
• Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
• Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.

Steps:

• 1. saute the onions & peppers in the olive oil, then the garlic slices and the rest of the ingredients...let simmer 30 mins
• 2. place the shrimp in a paper towel to absorb the moisture....put the shrimp in the pot,stir,cover and turn off the heat, wait 5 mins and stir again until shrimp change color and curl up... do not over cook, as the shrimp will be tough.

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.

Steps:

• Mix the mashed garlic with the melted butter and saute the shrimp until pink.
• Puree peeled tomatoes and chipotles in a food processor or blender etc.
• Pour over the shrimp and simmer until it is thickened.
• Serve hot.
• White rice goes well with this dish and a nice Mexican beer, or if you are lucky enough to find it try pulque, an alcaholic beverage made from the maguey cactus.

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.