I remember growing up, that delicious smell on a Saturday afternoon when my mom & dad would cook Cuban-style creole shrimp (camarones enchilados, if you are Cuban!) And yes, my parents cooked together, although the enchilado part was kind of my dad's specialty! I remember how he use to put me to work by peeling the shrimp that we purchased from a guy on a truck selling seafood. When I think about that today, I would never buy seafood from a guy in a truck, but back in the day, growing up in Hialeah, we knew the guy and we knew he was a fisherman and all his seafood was fresh.
I figured this would be a great recipe to make my kids since they love shrimp. Now, all I have to do is convince my husband to get involved and he will give it the "creole" part since he loves cooking with spice.
I found a Shrimp Creole recipe that comes slightly close to my dad's recipe!
Camarones enchilados recipe
1 1/2 lb shrimp (21-25 per pound size), peeled, de-veined, peels reserved
1/2 tsp salt
1 T plus 1/4 cup olive oil
1 medium onion, finely diced
1 medium green bell pepper, finely diced
3 garlic cloves, minced
1/2 tsp oregano
1/2 tsp cumin
1 bay leaf
1/2 cup dry white wine
1 8-oz can low sodium tomato sauce
1 cup jarred red pimentos, and their liquid
1 T white wine vinegar
1/2 tsp Tabasco sauce
1/2 cup fresh peas
1/4 cup fresh parsely, finely chopped
salt and pepper to taste.
1. In a small saucepan, saute the the shrimp peels in heated olive
oil over medium high heat for about (5) minutes. Add 3/4 cups of water,
1/2 tsp salt and bring to a boil. Reduce heat to medium low and let
simmer for about 20 minutes. Strain the broth into a bowl and discard
the shells. Set broth aside.
2. In a caldero or 4-inch deep large saute pan, heat 1/4 cup
of olive oil over medium heat. Add the onions, green bell peppers,
oregano, cumin and bay leaf. Saute, stirring frequently, for 12 to 15
minutes until the vegetables are tender but not caramelized.
3. Stir in wine and let reduce for 2 to 3 minutes. Add the tomato
sauce and the shrimp shell stock, the peppers and their liquid, vinegar, and Tabasco sauce. Bring to a boil and reduce
heat to medium-low. Cover and allow to simmer for 15 minutes.
4. Add the peeled shrimp and fresh peas, cover and cook for another 8
to 10 minutes, until shrimp turns pink and curls slightly. (Be careful
not to overcook them; they can turn rubbery if overdone.)
5. Stir in the parsley and let cook for another minute or 2.
Serve over a bed of white or brown rice. I of course, prefer white rice! Makes 4 to 6 servings.