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Camarones Enchilados and Fried Sweet Plantains

Camarones Enchilados
4 servings

1/2 cup olive oil
1 large onion, sliced
1 large green pepper, sliced
6 cloves of garlic, peeled and chopped
2 roasted jarred red peppers, lightly chopped
15 oz can plain tomato sauce
1 cup dry white wine
1 bay leaf
Salt
Red pepper flakes
2 pounds shelled and deveined shrimp
¼ cup chopped parsley
lime wedges
rice as an accompaniment

In a medium Dutch oven heat the olive oil over medium high heat. Add the onion, green pepper and garlic. Sauté until the onion and peppers are tender, about 5 to 6 minutes

Add the roasted jarred peppers, tomato sauce, wine, bay leaf, a pinch of salt and pepper flakes. Bring to a boil, turn down to a simmer and cook for 15 minutes.

Just before serving add the shrimp and cook just until cooked through, no more than 5 minutes. Garnish with the chopped parsley and lime wedges

Serve with white rice and sweet plantains

 

Sweet plantains
Yield: 4 to 8 servings

 4 ripe, black plantains
vegetable oil for frying

Peel the plantains and cut them on the bias 1/3-inch thick.

Heat 2-inches of oil in a medium cast-iron pot over medium heat to 325 F. Add the plantains and fry them until golden, turning them with a slotted spoon, until golden brown, about 10 minutes. Using a slotted spoon transfer them to a plate.

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4 Responses to Camarones Enchilados and Fried Sweet Plantains


  1. Faye Seaberg says:

    Thanks for making recipes available. Learned today how to select plantains.

  2. Mary Varnell says:

    I love your food!

  3. Last minute plans – I made this for a party of 10 (doubled the recipe) and warned them they were my guinea pigs. Peanut butter and bread in the pantry. This recipe is beyond awesome which blew my mind because it has so few ingredients. Thank you Sara. Can’t wait to make this for my family!

  4. Sylvia m gloeckler says:

    Thank you I’m going to try this meal tonight

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