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Shrimp Creole (Camarones Enchilados)

                                                                       Photo Courtesy of: OnePerfectBite.blogspot.com

INGREDIENTS:
32 ounces           Old Havana Foods Chili Cubano
½ cup                 Ketchup
1 teaspoon          Tabasco® or other hot sauce
2 teaspoons        Worcestershire sauce
½ teaspoon         Cayenne pepper
2 pounds             Raw shrimp, peeled and deveined
2 tablespoons       Fresh parsley, chopped (optional)
4 cups                Cooked long grain rice

DIRECTIONS:
1. Heat Old Havana Foods Chili Cubano, ketchup, hot sauce, Worcestershire sauce and pepper in a medium stockpot over medium heat.
2. Meanwhile, cut shrimp in half lengthwise and check that all veins and shells have been removed.
3. When sauce begins simmering, add shrimp and cook for 5 to 7 minutes until shrimp are cooked through, stirring occasionally.
4. Remove from heat, add parsley if using. Stir to combine. Serve over cooked rice.

Serves 4 to 6.

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