Camarones Enchiladas (Reader Recipe From Alejandra Ramos)

camarones
Photo by Ditte Isager
Camarones Enchiladas (Reader Recipe From Alejandra Ramos) 4.9 220 5 1
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 528 calories
    • Fat 16 g
    • Sat Fat 2 g
    • Cholesterol 216 mg
    • Sodium 984 mg
    • Protein 38 g
    • Carbohydrate 53 g
    • Sugar 6 g
    • Fiber 6 g
    • Iron 6 mg
    • Calcium 112 mg

Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the garlic, paprika, crushed red pepper, and ½ teaspoon salt and cook, stirring, until fragrant, 1 to 2 minutes.

Add the cilantro, wine, capers, and tomatoes, crushing them with your hands as you add them. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid is slightly thickened, 15 to 20 minutes.

Add the shrimp and lime juice to the tomato mixture and cook until the shrimp are opaque throughout, 3 to 5 minutes. Serve with the tortillas, avocado, hot sauce, queso fresco, cilantro, and lime wedges, if desired.

Ingredients

  1. Check 2 tablespoons olive oil
  2. Check 1 medium onion, chopped
  3. Check 1 red bell pepper, chopped
  4. Check 2 cloves garlic, finely chopped
  5. Check 2 teaspoons paprika, preferably smoked
  6. Check 1/4 to 1/2 teaspoon crushed red pepper
  7. Check kosher salt
  8. Check 3/4 cup chopped fresh cilantro, plus more for serving
  9. Check 1/2 cup dry red wine
  10. Check 1 tablespoon capers, chopped
  11. Check 1 14.5-ounce can whole tomatoes, drained
  12. Check 1 1/4 pounds peeled and deveined medium shrimp
  13. Check 1 tablespoon fresh lime juice, plus lime wedges for serving
  14. Check 8 small whole-wheat tortillas, warmed
  15. Check Sliced avocado, chipotle-flavored hot sauce, and crumbled queso fresco (fresh white Mexican cheese, available in many supermarkets) or Feta, for serving

Directions

  1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the garlic, paprika, crushed red pepper, and ½ teaspoon salt and cook, stirring, until fragrant, 1 to 2 minutes.
  2. Add the cilantro, wine, capers, and tomatoes, crushing them with your hands as you add them. Bring to a boil. Reduce heat and simmer, stirring occasionally, until the liquid is slightly thickened, 15 to 20 minutes.
  3. Add the shrimp and lime juice to the tomato mixture and cook until the shrimp are opaque throughout, 3 to 5 minutes. Serve with the tortillas, avocado, hot sauce, queso fresco, cilantro, and lime wedges, if desired.