Enchilado de Camerones (Deviled Shrimp)

Enchilado de Camerones (Deviled Shrimp) Recipe
Photo: Karry Hosford
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.

Yield:

4 servings (serving size: 3/4 cup)

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Note:

May 2002
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