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Fish
Camarones enchilados
Shrimp in a Cuban tomato-pepper sauce. Rice underneath.
30 minServes 4
Ingredients
Grab it in the aisles — or shop this store on Instacart.
- 1½ lbshrimp, peeled
- 1onion, diced
- 1bell pepper, diced
- 3garlic cloves
- 1 cupGoya Spanish-style tomato sauce
- ½ tspBadia crushed red pepper
- 2 cupsGoya white rice, cooked, to serve
How to make it
- 1
Cook 1 cup rice with 1½ cups water: boil, cover, 18 minutes. Rest 5 minutes.
- 2
Peel the shrimp if needed and pat dry. Dice onion and pepper. Mince garlic.
- 3
Cook onion, pepper, and garlic in 2 Tbsp oil 5 minutes. Add tomato sauce, red pepper, and ¼ cup water. Simmer 8 minutes.
- 4
Add shrimp. Cook 3–4 minutes until pink. Do not overcook. Serve over the rice.