---
title: Camarones Enchilados (Cuban Creole Shrimp)
servings: 4
prep time: 15 minutes
cook time: 25 minutes
source: https://mycibora.com/recipes/tostones-rellenos
---

Gather @sweet paprika{1%tsp}.

Dice the @onion{1}, @bell pepper{1} and @garlic{5%clove} for the sofrito base.

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. ~{5%minutes}

Pour in the @canned tomato{1%can} and @white wine{80%ml}, add the @bay leaf{1%leaf}, and bring to a gentle simmer.

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

Slide in the @shrimp{600%g} and cook just until pink and curled, about 4 minutes. ~{4%minutes}

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