Camarones Enchilados (Cuban Shrimp and Rice)

Ethnic foods like Asian, and Latin, have been the key driver of the retail food and foodservice industries for more than a decade.

Sales of the ethnic food segments measured in this report grew 15% from 2008-13 (6% when adjusted for inflation). So when you are thinking of your next project, make sure ethnic cuisines are on your list.

Our chefs work with all manner of customer requests. They took the Cuban flavor profile and distilled it down to its simplest form to create this delicious sauce that goes great with shrimp to get that authentic Cuban taste. Serve over rice and you have a real treat on your hands!


Shrimp (peeled and deveined) – 454g
Olive oil- 40g
Onion (diced) – 175g
Green pepper (diced) – 85g
Garlic (chopped) – 15g
Smoked paprika- 4g
Crushed red pepper- 1g
Jalapeno (diced) – 20g
Worcestershire sauce- 10g
Chicken stock- 345g
Sugar- 12g
Bay leaves- 2
Dried oregano- .7g
Dry white wine- 115g
Tomato paste- 170g
Sazon- 4.75g


Heat oil in a medium size pot
Add onions, green pepper and jalapeno
Sauté for 4-5 minutes or until onions are transparent
Add garlic and sauté for another minute
Add wine and stir
Add tomato paste, Worcestershire, paprika, red pepper, sugar, oregano, Sazon
Stir until all ingredients are well combined
Add stock and bay leaves
Stir well and let simmer for 5-7 minutes
Season shrimp with salt and pepper and add to sauce
Cook until the shrimp are done- about 8-10 minutes
Adjust salt and pepper if necessary
Serve over white rice

Posted in: Recipes

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