Enchilado De Camerones (Shrimp in Red Pepper Sauce) |
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Prep Time: 25 Minutes Cook Time: 5 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Real Simple magazine. Serve over white rice. Ingredients:
2 tablespoons olive oil |
1 onion, chopped |
1 red pepper, chopped |
2 garlic cloves, minced |
2 teaspoons paprika, preferable smoked |
1/4-1/2 teaspoon crushed red pepper flakes |
salt |
3/4 cup cilantro, chopped |
1/2 cup dry red wine |
1 tablespoon capers, chopped |
1 (14 1/2 ounce) can tomatoes, drained |
1 1/4 lbs medium shrimp |
1 tablespoon fresh lime juice, plus more for serving |
8 small whole wheat tortillas, warmed |
sliced avocado, for serving |
chipotle hot sauce, for serving |
queso fresco or feta cheese, crumbled for serving |
Directions:
1. Heat oil in a Dutch oven over medium high heat.
2. Saute onions and peppers until softened, about 3 to 5 minutes.
3. Add garlic, paprika, crushed red pepper flakes, and 1/2 teaspoon salt, cook, while stirring, for 1 or 2 minutes.
4. Add cilantro, wine, capers, and tomatoes (breaking up with hands).
5. Bring to a boil, reduce heat, and simmer, stirring occasionally, until slightly thickened, about 15 to 20 minutes.
6. Add shrimp and lime juice and cook until shrimp is opaque, 3 to 5 minutes.
7. Serve with warmed tortillas, sliced avocado, chipotle flavored hot sauce, and crumbled cheese.
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