Camarones Enchilados (Shrimp Creole)
Camarones Enchilados (Shrimp Creole)
- 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!
