Sunday, August 8, 2010

Camarones Enchilados

This recipe for shrimp tacos is courtesy of a recent Real Simple Magazine. These are tasty and don't take much time!


Recipe Notes
Serve with flour tortillas, either queso fresco or feta cheese (which has a similar texture to queso fresco), lime wedges, cilantro, and avocado slices.

  • 2 tbsp. olive oil
  • 1 medium onion, chopped
  • 1 medium bell pepper, chopped
  • 2 cloves garlic, finely chopped
  • 2 tsp. paprika
  • 1/2 tsp. crushed red pepper flakes
  • 3/4 c. chopped fresh cilantro (plus more for serving, as noted above)
  • 1/2 c. dry red wine
  • 1 tbsp. capers
  • 14.5 oz. can petite diced tomatoes in juice, drained
  • 1-1/4 lb. peeled and deveined shrimp
  • 1 tbsp. fresh lime juice


1. Heat oil in a Dutch oven or saucepan. Add onion and bell pepper and saute until soft, 3-5 minutes.

2. Add garlic, paprika, crushed red pepper, and salt/pepper to taste. Cook 1-2 minutes more.

3. Add cilantro, wine, capers, and tomatoes. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 15-20 minutes. Liquid will be slightly thickened.

4. Add shrimp and lime juice. Cook until shrimp are pink and opaque throughout (3-5 minutes).

5. Serve with tortillas and toppings noted above.

No comments:

Post a Comment