Camarones Enchilados (Cuban Creole Shrimp)

Method

1. 1

   Dice the onion, bell pepper and garlic for the sofrito base.

2. 2

   Warm oil in the skillet and sofrito the onion and pepper until soft, about 5 minutes; add the garlic and paprika for the last minute.

3. 3

   Pour in the canned tomato and white wine, add the bay leaf, and bring to a gentle simmer.

4. 4

   Simmer uncovered until the sauce thickens slightly and the raw wine smell cooks off, about 10 minutes.

5. 5

   Slide in the shrimp and cook just until pink and curled, about 4 minutes.

   💡 The sauce was the cooking; shrimp only visit — past 4 minutes they turn rubbery.

6. 6

   Discard the bay leaf and serve over white rice with fried plantains.