A love for shrimp and seafood was imbedded in me from a very young age. Every celebration featured grilled fish, fried shrimp and Camarones Enchilados, what is basically shrimp in a spicy red sauce and my absolute favorite meal.
It's a dish you can get at pretty much any latin restaurant in Miami, but, as is true with most things, none are as good as my mom's version. It's somehow made all the more special by the fact that she's deathly allergic to shellfish, but still insists on making my favorite dish on my birthday herself. In short, my mom is amazing, but more to the point, so is this rendition of the Cuban classic, Camarones Enchilados.
Ingredients
1lb Shrimp, Peeled and Deveined
1tbsp Olive Oil
1 Tomato, Diced
1 Onion, Diced
1 Green Bell Pepper, dices
3 Cloves Garlic, Finely chopped
6oz Tomato Puree
3tbsp Sriracha Hot Sauce
Salt and Pepper to taste
Method
1. Boil shrimp in salted water until they just begin to turn opaque and pink. Reserve boiling liquid.
2. Drizzle pan with olive oil and saute tomato, onion, bell pepper and garlic until soft.
3. Add shrimp, tomato puree and 1 cup of boiling liquid to pan and allow for shrimp to cook completely.
4. Add Sriracha Hot sauce and stir.
5. Salt and pepper to taste.
Depending on your tolerance for spicy feel free to add, subtract or skip the fourth step all together. Serve over white rice and enjoy.