Friday, April 2, 2010

70: Camarones Enchilados / almost Shrimp Creole

2 pounds shrimp, deveined and peeled
1/2 cup oil
1 onion
3 garlic cloves
1 green pepper
1/2 cup parsley
1 can tomato sauce
1 can pimentos
1/2 cup ketchup
1/2 cup dry white wine
1 Tablespoon vinegar
1 bay leaf
1 1/2 teaspoon salt
1 teaspoon black pepper
1 teaspoon Worcestershire sauce
1 teaspoon hot sauce

1. Heat the oil and fry up the chopped onion, minced garlic and diced green pepper.
2. When onion softens, add the parsley that has been finely chopped.
3. Add the pimentos, chopped, along with the liquid from the can.
4. Add the rest of the ingredients and let the sauce simmer for 30 minutes (while you make the white rice).
5. Turn off the heat, add the shrimp and cover.
6. Serve immediately over white rice.

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