Camarones Enchilados (Shrimp Creole)

Camarones Enchilados (Shrimp Creole)

Servings 4


  • ¼ cup olive oil
  • 1 yellow onion, sliced
  • 1 large bell pepper, sliced
  • 1 bay leaf
  • 3 garlic cloves, finely chopped
  • 1 (8 ounce) can tomato sauce
  • ¼ cup ketchup
  • ¼ cup of dry white wine
  • 1 tablespoon of Worcestershire sauce
  • 1 teaspoon of vinegar
  • ¼ teaspoon sea salt
  • ¼ teaspoon cracked black pepper
  • 2 pounds of large shrimp, peeled and deveined
  • 1 tablespoon of hot sauce (optional)
  • ¼ cup of chopped fresh parsley


  • In a large Dutch oven or pan, heat oil over medium-high heat. Add the onion, bell pepper, and bay leaf and cook for 2-3 minutes. Add garlic; sauté for 30 seconds (making sure garlic does not burn). Add tomato sauce, ketchup, wine, Worcestershire sauce, vinegar and salt + pepper. Reduce heat to low, cover pan and simmer for 10 minutes. Place shrimp in the pan with the sauce; stir well to combine and simmer for 3-4 minutes. Add hot sauce and fresh parsley. Remove from heat and set aside for 5 minutes. Serve over white fluffy rice. Enjoy!


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