Camarones Enchilados
Chef Tom Rhyneer
A generous serving of sherry complements the sweetness of the shrimp in this saucy tomato dish.
Ingredients
- 1 lb shrimp (peeled and deveined)
- 6 Tbs olive oil
- 3 large cloves of garlic finely chopped
- 1 large sweet onion finely chopped
- 1 1/2 cups chopped tomato
- 1 Tbs tomato paste
- 1 bay leaf
- 1/2 cup dry sherry
- 1/2 cup pimentos finely chopped
- 1 Tbs Worcestershire sauce
- 1 tsp minced hot chili pepper of choice
- juice of 1 lime
- kosher salt to taste
- toasted and ground black pepper to taste
- 2 oz steamed white rice
- fresh cilantro for garnish
Directions
- To prepare the Sofrito base, sauté the garlic, and onions until tender. (Do not brown the garlic.) Add tomatoes, paste, bay leaf, sherry, pimentos, Worcestershire, salt, pepper, and chili pepper and cook until the mixture has thickened. Add Shrimp and cook until they are opaque.
- In a large bowl spoon the rice into the center of the bowl, then place the shrimp around the rice. Pour the sauce over the shrimp and garnish with the fresh cilantro.
Recipe courtesy of the National Fisheries Institute
Nutrition Facts
Calories 412
Calories from Fat 197 (48%)
(35%)Total Fat 23g
(16%)Saturated Fat 3g
Polyunsaturated Fat 3g
Monounsaturated Fat 15g
(57%)Cholesterol 172mg
(10%)Sodium 249mg
(18%)Potassium 645mg
Total Carbohydrate 20g
(10%)Dietary Fiber 2g
Sugars 6g
Sugar Alcohols 0g
(51%)Protein 25g
* Percent Daily Values are based on a 2,000 calorie diet.
Nutrition facts are calculated by a food expert using nutritional values provided by the USDA for common products used as recipe ingredients. Actual nutritional values may differ depending on the amounts or products used and can be affected by cooking methods.
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