Shrimp Creole or Camarones Enchilados

(If you are an RSS or email subscriber, click the headline link to see the post video)

(Video courtesy of the fabulous chef, Juan Montalvo from The Hungry Cuban.)

When my father was visiting last month, he made Camarones Enchilados — or Shrimp Creole — a couple of times. It’s a staple dish he makes and the only problem is he sometimes doesn’t make enough. It is delicious and to my ridiculousness, I haven’t watched him make it. Ever.

So, I saw the recipe — a worn piece of paper — as he pulled it from his shirt pocket and asked him for a copy.

“OK, copy it and then let me tell you how I change it,” he said.
As he went ingredient by ingredient, he pretty much changes the whole thing.

On the day he left my house in Tennessee, he left the ingredients ready and chopped in the fridge for me. So, armed with his recipe and my kitchen whizziness, I went for it.

And of course, it tasted nothing like my dad’s. My husband, a big fan of Papi’s shrimp, gave his feedback and ate them anyway. Maybe I put in too much tomato juice because my sauce was more watery than my dad’s, which is fragrant and thick and memorable.

Below is a copy of his recipe, plus some links to other Camarones Enchilados recipes around the web. And, hey, enchilado is not enchiladas, OK?

Hungry Sofia
Best Cuban Recipes
Gourmet Betty

Papi’s Enchilados, which is similar to the recipe I have in my copy of Cuban Cookbook by Cuban food Goddess Nitza Villapol.

2 pounds shrimp
some olive oil
1 onion, finely chopped
3 dientes of garlic
1 large green pepper
small can of V8 veggie juice instead of tomato sauce.
white cooking wine
1/2 cup of parsley
1 tablespoon vinegar
1 teaspoon salt
1 teaspoon Worcestershire sauce

Saute the onion, garlic and green peppers in the oil, then add the tomato juice, white wine, vinegar salt, parsley, Worcestershire and lastly add the shrimp. Don’t overcook them.

Serve with fluffy white rice.

Do you have an enchilados recipe? I want to serve this at our next dinner party.

Share, por favor!

By Carrie on March 8, 2010 · Posted in featured, food

5 Comments | Post Comment

Juan says:

I am honored that you used my video.
Thanks for that and to know that I am side by side with papy is pretty cool.


Posted on March 8th, 2010

Violeta says:

Made this tonight with chicken instead of shrimp and served it with saffron rice and tropical fruit salad. Riquiiisimo! And it cured my headache and my bad mood. :)

Posted on March 11th, 2010

Sra. López says:

I have some shrimp and was looking for something new to try. This is what’s for dinner tonight and I can already tell it’s going to be good!
.-= Sra. López´s last blog ..The 2010 Census and the race question =-.

Posted on March 17th, 2010

Sra. López says:

Just had to come back and let you know, we just had this for dinner and everyone LOVED it. My husband told me several times how good it was and said, “Save that recipe!”

The only changes I made were that I used tomato sauce, (didn’t have tomato juice on hand), and I added scallops to it :)

¡Muchísimas Gracias!
.-= Sra. López´s last blog ..The 2010 Census and the race question =-.

Posted on March 17th, 2010

Betty Hakes says:

thank you for linking to my recipe. You are so blessed to have your father come and cook for you! I treasure my grandmother’s recipes as well.

My best, Betty

Posted on March 19th, 2010