Shrimp in Enchilado Sauce • Enchilado de Camarones
Servings: 6
Ingredients: 2 pounds of shrimp ½ cup tomato catsup ½ cup olive oil ¼ cup dry sherry 1 large onion, finely chopped
1 tablespoon vinegar 3 cloves garlic, minced
1 bay leaf 1 green pepper, finely chopped
1 tablespoon Worcestershire sauce ½ cup parsley, minced
1 8-ounce can tomato sauce 1 small can red pimentos, with the liquid from the can Directions • Peel and clean shrimp well. • In a large saucepan, heat the olive oil and slowly sauté the onion, garlic and green pepper at medium heat for 10 minutes. • Add the rest of the ingredients in the order named and continue cooking at low to medium heat for 20 to 30 minutes. The mixture should be thick. • Process in an electric blender. • Rinse the saucepan and return the sauce to it. • Add the shrimp and cook slowly for 10 minutes. • Serve over white, basmati or jasmine rice. |