Whip up this spicy shrimp and rice bowl tonight for a satisfying meal you can prepare in less than 20 minutes! You have probably seen this dish on almost every Spanish or Portuguese restaurant menu. Camarones enchilados or spicy shrimp, are hearty, flavorful and the perfect comfort food. Once you see how easy it is to make it may just become part of your go-to menu item during the week.
You can make this dish as spicy as you like. I used jalapenos in this dish but Thai chilies will go well, as well as serranos, or cayenne peppers. It’s really a matter of how much heat you can tolerate and pepper flavor. Jalapenos are mild enough so the flavor of the shrimp, pepper and onions aren’t overpowered.
One way to save a lot more time is by purchasing your shrimp de-veined. If you can get them to remove the shells then even better!
Camarones Enchilados or Spicy Shrimp
Servings: 2
Ingredients
- 1 lb shrimp deveined
- 1 8 oz can tomato sauce
- 1 medium onion sliced
- 1 green pepper julienne
- 1 jalapeno pepper sliced
- 1 garlic clove minced
- 1 tbsp vegetable oil
- 1 cup of rice
- salt & pepper
Instructions
- Prepare the rice per directions on the package. While rice is cooking prep the rest of the ingredients.
- Remove shell from shrimp and clean well. If shrimp is not deveined make sure to remove vein.
- On medium heat, heat up oil in a large saute pan then add the onions. Onions can be left as rings or you can cut them into half rings. Stir occasionally and cook until soft. Add the green peppers, the jalapenos and the garlic and stir until peppers are soft.
- Add the tomato sauce then add the salt and pepper to taste. Let the sauce come to a boil.
- Add the shrimp and cook for about 4-5 minutes. While shrimp is cooking, if the sauce is too thick add 1/2 cup of water and continue cooking.
- Remove shrimp from heat so as to not overcook. Serve the shrimp over rice.
