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+ servings

Shrimp Creole (Camarones Enchilados)

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


  • 16 ounces Old Havana Foods Chili Cubano
  • 1/4 cup Ketchup
  • 1/2 teaspoon Tabasco
  • 1 teaspoons Worcestershire
  • 1/4 teaspoon Cayenne pepper
  • 1 pound Raw shrimp, peeled and deveined
  • 2 teaspoons Fresh parsley, chopped


  • Heat Old Havana Foods Chili Cubano, ketchup, hot sauce, Worcestershire sauce and pepper 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.