Enchilado de Camerones (Deviled Shrimp)

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

More From Cooking Light

Nutritional Information

Amount per serving
  • Calories: 212
  • Calories from fat: 27%
  • Fat: 6.4g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 25g
  • Carbohydrate: 13.7g
  • Fiber: 3.5g
  • Cholesterol: 172mg
  • Iron: 3.5mg
  • Sodium: 453mg
  • Calcium: 93mg

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

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Enchilado de Camerones (Deviled Shrimp) Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy