Enchilado de Camarones
(Shrimp in spicy tomato
and pepper sauce) |
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Ingredients:
¼ cup extra-virgin olive oil
1 medium white onion, diced
2 garlic cloves, mince
1 red bell pepper, cored and diced
1 green bell pepper, cored and diced
1 cubanella pepper, cored and diced
1 canned chipotle in adobo, chopped
6 ajicito chiles, diced (see note)
2 bay leaves
1 ripe tomato, chopped
Salt and freshly ground black pepper
1 cup dry sherry
1 15-ounce can tomato puree
1 quart Shrimp Stock (recipe follows)
16 medium shrimp (about 1 pound),
peeled and deviened with tails on
½ cup chopped
cilantro
1 lemon, cut in wedges, for serving |
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Coat a large Dutch oven with the oil
and place over medium heat. When the oil begins to smoke,
add the onion, garlic, peppers, chiles, and bay leaves.
Cook and stir for 15 minutes, until the vegetables have
softened; don’t let them brown. Add the shopped
tomato and stir until soft; season with salt and pepper
to taste. Add in the sherry and cook for 5 minutes. Add
the tomato puree and shrimp stock; bring to a simmer.
Drop in the shrimp and poach for 5 minutes, until cooked
through. Shower with cilantro and serve with lemon wedges.
Serves 4
*Ajicito Chile
is also called cachucha. This fresh chile does not have
a dried counterpart. Ajicitos have the sweetness of the
habanero without the intense heat. |
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