Camarones Enchilados

Ingredients

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Cayenne pepper

1 teaspoon

Paprika

1 teaspoon

Ground cumin

1 teaspoon

Fresh cilantro

1/4 cup, chopped (plus more for garnish)

Chicken broth

1/2 cup

Tomato sauce

1 cup

Bell pepper

1, diced (red, yellow, or green)

Garlic

3 cloves, minced

Onion

1, finely chopped

Shrimp

1 pound, peeled and deveined

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering.
2. Add the finely chopped onion, minced garlic, and diced bell pepper to the skillet. Sauté until softened and fragrant, about 5 minutes.
3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 3-4 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, pour in the tomato sauce and chicken broth. Stir in the chopped cilantro, cumin, paprika, cayenne pepper, salt, and black pepper. Mix well to combine.
5. Bring the sauce to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld together.
6. Return the cooked shrimp to the skillet and toss to coat them evenly in the sauce. Cook for an additional 2-3 minutes to heat the shrimp through.
7. Serve the Camarones Enchilados hot, garnished with additional chopped cilantro, alongside fluffy rice or warm tortillas for a complete meal.