Shrimp Enchilado

A flavorful, tomato based shrimp dish that is nice served with rice.
Based on a recipe from Cooking Light, August 1997, p 120.
Cook Time1 hr
Course: Main Course - Seafood
Servings: 6 servings
Author: Catherine Christiano


  • 1 tablespoon olive oil
  • 1 1/2 cups diced onion
  • 3/4 cup diced red bell pepper
  • 3/4 cup diced green bell pepper
  • 3/4 teaspoon dried oregano
  • 3/4 teaspoon ground cumin
  • 5 garlic cloves minced
  • 1 6-ounce can tomato paste
  • 1 3/4 cups dry white wine
  • 1 bay leaf
  • 1 1/2 pounds large shrimp peeled and deveined
  • 3/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 6 cups hot cooked rice
  • 3 tablespoons finely chopped fresh cilantro


  • Using a large stainless non-stick skillet, sauté pan, or 5-quart stock pot, heat oil over medium heat. Add onion, peppers, oregano, cumin, and garlic; sauté 5 minutes or until tender.
  • Stir in tomato paste; cook 1 minute. Stir in wine and bay leaf. Bring to a boil, then reduce heat to simmer, uncovered, 5 minutes. Add shrimp, stir to combine, cover and simmer over medium-low heat 5 minutes or until shrimp are done. Remove from heat; discard bay leaf. Stir in salt and pepper. Serve over rice, and sprinkle with cilantro.