Camarones Enchiladas (Reader Recipe From Alejandra Ramos)

Camarones Enchiladas
Ditte Isager
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preparation
25
minutes
cooking
55
minutes
Serves 4

Ingredients

2
tablespoons
olive oil
1
medium onion, chopped
1
red bell pepper, chopped
2
cloves
garlic, finely chopped
2
teaspoons
paprika, preferably smoked
1/4 to 1/2
teaspoon
crushed red pepper
kosher salt
3/4
cup
chopped fresh cilantro, plus more for serving
1/2
cup
dry red wine
1
tablespoon
capers, chopped
1
14.5-ounce can whole tomatoes, drained
1 1/4
pounds
peeled and deveined medium shrimp
1
tablespoon
fresh lime juice, plus lime wedges for serving
8
small whole-wheat tortillas, warmed
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.
Alejandra Ramos
May 2010

Nutritional Information

  • Per Serving
  • Calories 528
  • 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
What does this mean? See Nutrition 101.

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