Hispanic Heritage · Cuba

Mayabeque

Güines · Batabanó · Surgidero de Batabanó · San José de las Lajas · Bejucal · Madruga

Explore this kitchen on the animated map ↗

Enchilado de camarones

Descubre

Mayabeque’s coastal kitchen is the starting point for enchilado de camarones. Shrimp meet a tomato-based sofrito with garlic, peppers, herbs, and dry wine, making a sauce especially welcome beside white rice.

La Gente

Here, enchilado does not necessarily signal a fiery dish. Build the sauce first and add the shrimp toward the end so they stay tender. The recipe invites attention to timing as well as to the balance of tomato and seafood.

Sabor

Mayabeque cooks the Cuban sofrito with the sea in it: onion, pepper, garlic, tomato, cumin, oregano, bay, and dry wine, over shrimp or lobster. Sweet only if Güines is cooking. No heat.

Spice DNA · Acid medium · Herb medium · Sweet low · Smoke low · Heat none

Seasonings to explore

Minced Garlic in Olive Oil. In the sofrito. Adds a savory garlic base.
Cumin Ground. In the sauce.
Oregano Whole. In the sauce.
Bay Leaves Whole. In the sauce.
Black Pepper Ground. On the shrimp.
Onion Powder. With the fresh onion.
Sazón Tropical. For the color.
Cilantro. For the finish when the fresh is gone.

Badia does not sell the shrimp. The surgidero does.

Cocina

Enchilado de camarones

Shrimp in Cuban sofrito with tomato and wine. Batabanó's plate. Fifteen minutes once the sofrito is down.

Serves 4

1½ lb shrimp, peeled and deveined
½ tsp Badia Black Pepper, ground
Salt
3 tbsp olive oil
1 onion, chopped
1 green pepper, chopped
2 tbsp Badia Minced Garlic in Olive Oil
½ tsp Badia Onion Powder
1 tsp Badia Cumin, ground
½ tsp Badia Oregano, whole
1 Badia Bay Leaf, whole
½ tsp Badia Sazón Tropical
1 cup tomato sauce
⅓ cup dry white wine (vino seco)
1 tsp sugar, optional, the Güines way
2 tbsp cilantro or parsley, chopped, or 1 tbsp Badia Cilantro flakes

Season the shrimp. Salt and pepper. Set aside.
Sofrito. Warm the oil. Cook the onion and pepper with the garlic and onion powder until soft. Add cumin, oregano, bay leaf, and sazón, and stir a minute.
Sauce. Add the tomato sauce and wine, and the sugar if using. Simmer 10 minutes until it thickens and the oil shows at the edges.
Shrimp. Add the shrimp and cook 3 to 4 minutes, until just pink and curled. Cook until pearly and opaque throughout.
Finish. Cilantro over the top. Remove the bay leaf.
Serve over white rice with a fried ripe plantain. A cold beer. The ferry can wait.

Pueblos de Mayabeque

Güines · Batabanó · Surgidero de Batabanó · San José de las Lajas · Bejucal · Madruga · Nueva Paz · San Nicolás · Melena del Sur · Quivicán · Jaruco · Santa Cruz del Norte