Cuban-Style Shrimp in Enchilado Sauce

The cookbook, The Food of Latin America: Gran Cocina Latina by Marciel E. Presilla has become a fast favorite for me. Not only is it written by the chef of two of my favorite restaurants in Hoboken (Zafra & Cucharamama) but it’s about 5 inches thick with recipes & stories & just the know-how of a seasoned Latin chef.  Growing up we ate mostly Italian or American Italian dishes with other random cuisines that my mom experimented with - but in the 80s & 90s that really translated into stir-fry in the wok. Since then I feel like I’ve had the absolute privilege to try many different worldly cuisines & Cuban is easily at the top of the list.  So when I got my hands on this cookbook (thanks for the great Christmas gift Chris!) I had to cook from it immediately.

The first recipe that I tried was the Cuban-Style Shrimp inn Enchilado Sauce but I had to ad-lib a bit because I refused to go out into the polar vortex.  I have to say it is one of the most flavorful dishes I have ever made & even with my substitutions.

And then the absolute best part was that Chris helped me prep. (Most of the time I resume my position as “queen of the kitchen” & kick Chris out & do my thing.)  It’s so fun to cook with your loved ones because then you all have added something to the dish & that’s what i think makes it taste the best!


PS: Happy Birthday to my long time bestie, Kara! I love you lady! & happiest birthday to one of my NYC soulmates, Natalie! xx

(recipe adapted from Cuban-Style Shrimp in Enchilado Sauce in The Food of Latin America: Gran Cocina Latina by Marciel E. Presilla)

Ingredients for the Shrimp:

• 1 lb medium shrimp, shelled, deveined
• 4 cloves of garlic, mashed with a mortar & pestle
• 1 teaspoon salt
• 1 tablespoon fresh lime juice

Ingredients for the Sauce:

• 3 tablespoons extra virgin olive oil
• 1 medium yellow onion, finely chopped
• 4 cloves garlic, finely chopped
• 2 roasted red peppers (from the jar! yes this is what I substituted for the original 2 medium green peppers - seed & core them if you use the fresh ones), finely chopped
• 1 hot cherry pepper (or as the cookbook suggests 1 jalapeño or 1/2 habanero chile), seeded & finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1/8 teaspoon ground allspice
• 1 cup tomato sauce
• 1/4 cup dry sherry (or as suggested: dry white wine or lager beer)
• 2 tablespoons ketchup
• 1 tablespoon Worcestershire sauce
• salt & pepper
• 1/4 cup finely chopped parsley or cilantro

Make it!

1. Place the shrimp in a large bowl.
2. Rub them all over with the smashed garlic. If you don’t have a mortar & pestle you can also grate the garlic on a box grater or microplane to create a paste.
3. Add 1 teaspoon salt & the lime juice to the shrimp. Toss well.
4. Set aside & let rest covered for at least 30 minutes.
5. Heat the oil in a large skillet over medium-high heat.
6. Add the chopped garlic & onion.
7. Cook until the onions become translucent. If the garlic starts to get too brown, simply lower the heat.
8. Add the chopped roasted peppers (if you’re using the fresh bell peppers add them when you add the onion in the previous step).
9. Stir in the hot cherry pepper, cumin, oregano, allspice, tomato sauce, sherry, ketchup & worcestershire sauce.
10. Season with salt & pepper & add the parsley.
11. Stir well.
12. Simmer covered for about 10 minutes or until the sauce thickens. If you prefer a looser sauce, add some more sherry.
13. Add the shrimp & cook for another 3 minutess.
14. Serve over rice & beans.