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If you have ever been to a Cuban restaurant you probably noticed some form of Enchilado on the menu.
Enchilado pronaunced en·chí·láu.
Not to be confused with enchiladas.
When served resembles more of creole type dish. Tomato based sauce featuring seafood, usually shrimp or lobster, served with white rice.
It’s a dish that I like to call Cuban Comfort Food.
Recipe Shrimp Enchliado
2 lbs. Large Shrimp, peeled and deveined (shells and tails used to make shrimp stock)
2 T Key West Spice Company© Southernmost Blend
2 T Olive oil
1 Large white onion, diced
1 Large green bell pepper diced
5 Large cloves garlic, minced
½ C Pimentos, diced
1 Large can 28 oz. whole tomatoes, coarsely chopped (use kitchen shears & cut them up in the can)
1 small can 8 oz. tomato sauce
½ C Shrimp stock
½ C flat leaf parsley chopped
2 C cooked white rice (cooked in shrimp stock gives off way more flavor)
Large sauté pan or Dutch oven
Season peeled shrimp with 1 T Key West Spice Company© Southernmost Blend and set aside
Heat olive oil in pan over medium heat
Add onions and bell peppers, cook for about 2 minutes then add garlic
After another minute add pimentos, tomatoes, tomato sauce, remaining table spoon of Southernmost Blend and shrimp stock.
Let mixture simmer for about 10 minutes, reducing a bit.
About 5 minutes before serving add shrimp once shrimp are cooked add parsley and serve over white rice with delicious bread for dipping into the sauce.