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Fiery Shrimp Creole (Camarones Enchilados Picante)

Fiery Shrimp Creole (Camarones Enchilados Picante)
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Fiery Shrimp Creole (Camarones Enchilados Picante)

Shrimp bathed in a very spicy sauce of onions, sweet & hot peppers and tomatoes
Prep Time3 minutes mins
Cook Time7 minutes mins
Total Time10 minutes mins
Course: Main Course
Cuisine: Cuban, Latin, Spanish
Keyword: Shrimp, Spicy, Stovetop
Servings: 4

Ingredients

  • 12 ounces Old Havana Foods Fiery Hot Chili Cubano
  • 3 tablespoons Ketchup
  • 1 teaspoons Worcestershire
  • 3/4 pound Raw shrimp, peeled and deveined
  • 1 1/2 teaspoons Fresh parsley, chopped

Instructions

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

Notes

Serve over riced cauliflower for a Keto-friendly, lower carb version.
DO NOT use precooked shrimp or they will not absorb the flavor of the sauce and will get tough.
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