Camarones Enchilados with Tortillas

Recipe by Alejandra and Yolanda Ramos

Serves 4

Total time: 55 minutes

Ingredients:
2 tablespoons olive oil
1 medium onion, chopped
1 red bell pepper, chopped
2 cloves garlic, finely chopped
2 teaspoons paprika, preferably smoked
¼ to ½ teaspoon crushed red pepper
Kosher salt
¾ cup chopped fresh cilantro, plus more for serving
½ cup dry red wine
1 tablespoon capers, chopped
1 14.5-ounce can whole tomatoes, drained
1¼ pounds peeled and deveined medium shrimp
1 tablespoon fresh lime juice, plus lime wedges for serving
8 small whole-wheat tortillas, warmed
Sliced avocado, chipotle-flavored hot sauce, and crumbled queso fresco (fresh white Mexican cheese, available in many supermarkets) or Feta, for serving

Directions:
1. Heat the oil in a Dutch oven or large saucepan over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until they begin to soften, 3 to 5 minutes. Add the garlic, parika, crushed red pepper, and ½ teaspoon salt and cook, stirring until fragrant, 1 to 2 minutes.

2. Add the cilantro, wine, capers and tomatoes, crushing them with your hands as you add them. Bring to a boil. Reduce heat and simmer, stirring occasionally until the liquid is slightly thickened, 15 to 20 minutes.

3. Add the shrimp and lime juice to the tomato mixture and cook until the shrimp are opaque throughout, 3 to 5 minutes. Serve with the tortillas, avocado, hot sauce, queso fresco, cilantro and limed wedges, if desired.

Share or e-mail this recipe Print it