Enchilado de Camerones (Deviled Shrimp)
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.
Recipe by Cooking Light May 2002
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10/30/2015
This is one of the best things I have ever made, and I've been cooking for a while now. Seriously, it's restaurant quality, and super easy. I went right in the middle on the amount of spice and it was perfect for me. I had it with some leftover couscous, but it would also be great with rice or polenta.
09/26/2012
Husband loved this! We got to use our own peppers, tomatoes, and garlic from the garden.
09/23/2011
I would've liked a little more intense flavor. The coconut milk was a nice touch, but I felt the seasoning was a bit bland. I'll have to experiment a little more next time.
04/27/2011
This is one of my favorite dishes. Have made it for company many times and have given out the recipe. Better than a restaurant!!!!!
05/05/2010
This is one of my favorite recipes that I have made from Cooking Light! It's everything I love about food in one dish; spicy, creamy, and has shrimp! I highly recommend making this it is awesome...I made it for myself and had leftovers the next day and it tasted just as good!
04/26/2010
Great dish. Definitely use full amount of red pepper
10/17/2009
This is recipe is pretty tasty. The flavors are stronger (better) as leftovers.
10/17/2009
This is quick to make and pretty tasry
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