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.
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