Enchilado de Camerones (Deviled Shrimp) |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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This is one of the few dishes in Cuban cooking that is spicy. Finishing with a splash of coconut milk tempers the heat and rounds out the flavor. Ingredients:
1 tablespoon olive oil |
1 cup chopped onion |
1/2 cup chopped red bell pepper |
1/2 cup chopped green bell pepper |
1/2 to 1 teaspoon crushed red pepper |
1/4 teaspoon salt |
4 garlic cloves, minced |
1 (14.5-ounce) can diced tomatoes, undrained |
1 pound medium shrimp, peeled and deveined |
1/4 cup light coconut milk |
2 tablespoons chopped fresh cilantro |
Directions:
1. Heat oil in a large nonstick skillet over medium-high heat. Add onion; sauté 2 minutes. Add bell peppers, crushed red pepper, salt, and garlic; sauté 4 minutes. Add tomatoes; cook 6 minutes or until liquid almost evaporates, stirring frequently.
2. Stir in shrimp, and cook 4 minutes or until shrimp are done, stirring frequently. Remove shrimp mixture from heat, and stir in coconut milk. Sprinkle with cilantro.
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