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Camarones Enchilados
Food Management Staff
February 1, 2007
1 Min Read
FM Staff
Yield: 16 servings
1 ½ cups olive oil
12 cloves garlic, finely chopped
4 large sweet onions, finely chopped
6 cups tomato, chopped
1 /4 cup tomato paste
4 bay leaves
2 cups dry sherry
2 cups pimentos,finely chopped
1 /4 cup Worcestershire sauce
to taste kosher salt
to taste ground black pepper
4 tsps.hot chili pepper of choice, minced
4 limes,juiced
4 lbs.shrimp, peeled and deveined
as needed steamed white rice
as needed cilantro, for garnish
Heat oil and saute garlic and onions until tender (do not brown garlic). Add tomatoes, tomato paste, bay leaves, sherry, pimentos, Worcestershire, salt, black pepper, hot chili pepper and lime juice and cook until the mixture has thickened. Add shrimp and cook until they are opaque.
Serve in bowls over rice, garnished with cilantro, if desired.
Recipe and photo from Ocean Garden, Inc.
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