Fiery Shrimp Creole (Camarones Enchilados Picante)
Shrimp bathed in a very spicy sauce of onions, sweet & hot peppers and tomatoes
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.