Tuesday, May 22, 2012

Camarones Enchilado con Arroz {Shrimp & Rice}

This is another favorite Cuban dish in our family.  It's so light and delicious.  It's the kind of meal that you make more than you need so you have plenty of leftovers. 

Camarones = Shrimp
Enchilado = [Cuban] Tomato-based seafood stew
(typically made with shrimp and often served at dinner parties and on special occasions)
con = With
Arroz = Rice

{free Spanish lesson}



What You'll Need
{serves 6} I made this for 3 people with lots of leftovers
 
4 lbs large/jumbo shrimp {uncooked, peeled & deveined}
1 medium yellow onion
1.5 cups dry white wine
1/4 cup + 2 tbsp extra virgin olive oil 
Salt & Pepper
2 tbsp garlic powder
2 small cans tomato sauce
2 packages Sazon***
6 cups white rice, cooked
 

Sazon {sin achote} is a Spanish spice you can typically find in the ethnic food aisle at your grocery store.  It does contain MSG, though.  Most people choose to avoid it.  You can substitute the Sazon with garlic powder, pepper, salt, and a pinch of paprika.  It should measure to about 2 tablespoons total. 

How To Make It

Start by removing the tails from the shrimp.  It's a difficult task, but well worth it. 


Add 1/4 cup olive oil, 2 tbsp garlic powder, and black pepper to the shrimp.  Toss to coat, cover and marinate in the fridge for at least an hour -- preferably longer (mine went about 5).


About an hour before you want to serve it, slice the onion and saute in 2 tablespoons of olive oil over medium heat until tender/translucent. 


Once the onions are tender, add 1 and 1/2 cups of dry white wine.  My grandmother uses a Spanish cooking wine (which I couldn't find in MN), so I went to the liquor store and asked for the driest white wine that is actually drinkable.  I ended up with a French Bordeaux.  Since you're buying a bottle, you might as well enjoy it!


When the wine cooks down, after about 5 minutes, add the 2 cans of tomato sauce and 2 packages of Sazon (or spices).  You might want to add 2 tsps of salt if you used salt-free tomato sauce like I did.  Reduce the heat and simmer for 30 minutes. 


After the sauce has simmered, raise the heat back to medium and add the shrimp slowly.  Cook the shrimp through, until they turn a white/pinkish color throughout.  Once the shrimp have cooked, reduce the heat immediately.  Shrimp will get rubbery if overcooked!
 
 
Serve over rice, and soak in the deliciousness!  I really wish there was smell and taste-o-vision in bloggy land.  I would love to make this dish for everyone to enjoy.   
This recipe always brings me back home and makes me think of special occasions and special visitors.  I love meals like that. 
Do you have any family recipes that feel like home?  I'd love to hear about them!    


4 comments:

  1. This sounds delicious. I will have to try this very soon. I love Spanish cooking. Sazon is one of my favorite seasonings of all time!

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  2. WOW - that looks amazing! So good!

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    Replies
    1. It was sooo good! You have to try it! :)

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  3. Holy! That looks outstanding - and super easy. I'm going to have to try this! :)

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