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Enchilado de Camerones (Deviled Shrimp)

Photo: Karry Hosford
Yield 4 servings (serving size: 3/4 cup)
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

Nutrition Information

  • calories 212
  • caloriesfromfat 27 %
  • fat 6.4 g
  • satfat 1.4 g
  • monofat 2.8 g
  • polyfat 1.1 g
  • protein 25 g
  • carbohydrate 13.7 g
  • fiber 3.5 g
  • cholesterol 172 mg
  • iron 3.5 mg
  • sodium 453 mg
  • calcium 93 mg

How to Make It

  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.