Cuban Shrimp Creole (Enchilado de Camarones)

Begin by peeling and deveining the shrimp and chopping the veggies. In a large skillet, add some oil and heat over medium-high heat. Add the onions and peppers and cook for 3-4 minutes or until translucent.

Stir in the fresh minced garlic, sazon, oregano, and bay leaf. Season with salt and pepper. Cook for 20 seconds.

Add the white wine and let the wine reduce by half, this should take 1 minute. Add the tomato sauce, reduce the heat to low, and let the sauce come to a simmer. Stir in the shrimp, capers, and hot sauce. Cover and cook for 2-3 minutes or until the shrimp turn pink. Check for seasoning and enjoy.

Equipment Needed

Dietary

Allergens