“Camarones” Enchilados / “Shrimp” Creole

2 Mar

When I was in Miami recently, I visited this Chinese market where they sold many soy based products, like the ones I usually buy when I go to Chinatown in NYC.  I brought with me 2 bags of “shrimp”…  why?  Because my aunt in Miami makes the most awesome Enchilado de Camarones or Shrimp Creole and I missed tasting these flavors a lot.

I did not have time to make this in Miami, so I interviewed my aunt for her recipe… and being from the same family, she also cooks without measurements, so this is my interpretation of her recipe.



1 cup of tomato sauce – I use Viter Fried Tomato Sauce
2 tbs of sofrito
¼ cup of apple cider vinegar
½ cup of water
1 bag of soy “shrimp” product, defrosted
1 bay leaf
Salt and Pepper to taste
Drizzle of olive oil
2 roasted sweet bell peppers, sliced thin


  1. In a medium pot, heat olive oil over medium-high heat.  Add the sofrito and sauté lightly for a few minutes.    Add the tomato sauce, vinegar, water, bay leaf, salt and pepper and cook for about 5-8 minutes.  The idea is to cook the tomato sauce and impart the flavors for the rest of the ingredients.
  2. Add the “shrimp” to the tomato mixture and braise in the sauce for about 20 minutes at medium-low heat.  Cover so the sauce does not evaporate much.
  3. At the end, add the sweet bell peppers and turn off the stove.  Leave covered for about 10 minutes until the sauce cools down a bit before serving.


Serve over whole grain rice and a side of sweet baked plantains.  The sweet taste will balance the salty/tart taste of the tomato sauce of the “shrimp”.

The funny thing… I made this dish for a group of friends who are NOT vegetarians.  Some of them knew these where not real shrimp but some of them didn’t.  They devoured the whole dish.  None of the “shrimp” were left.  My friend Kristina has not failed to mention to me once after this how delicious the sauce was…  to me that spells SUCCESS!!!

If by any chance you have some sauce left over and you do not want to throw it out… cook some baby potatoes in the sauce and serve over rice again.  They will taste delicious…

One Response to ““Camarones” Enchilados / “Shrimp” Creole”

  1. Om March 3, 2009 at 2:41 am #

    Just dropping by.Btw, you website have great content!

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