Shrimp in Tomato Sauce (Enchilado de Camarones)
Shrimp has never been more delicious! This healthy recipe uses simple ingredients but packs a flavor punch with just the right kick of spices.
Servings: 4
Calories: 239kcal
Ingredients
- 1 lb extra large shrimp peeled and deveined, tails removed
- ½ tsp Himalayan salt
- ½ tsp ground black pepper
- ½ tsp Smoked Paprika
- ½ tsp cayenne pepper
- 2 tbsp extra light olive oil
- 1 tbsp salted butter
- ½ cup onion diced
- ½ large green bell pepper diced
- 2 cloves garlic minced
- 1 cup tomato sauce
- ½ cup chicken bone broth or vegetable
- 1 tsp honey
- ½ tbsp fresh cilantro chopped
Instructions
- Season your peeled and deveined shrimp with salt, pepper, cayenne pepper and smoked paprika.
- In a large pan or skillet, heat oil and butter over medium heat. Add diced onions and green bell peppers. Cook until the onions are slightly translucent.
- Add the garlic and cook until fragrant.
- Add seasoned shrimps and cook until the shrimps are opaque and pink.
- Pour in the chicken stock, tomato paste, and honey, and stir to combine everything.
- Allow to simmer (covered) for 10 minutes.
- Turn off the heat and top with chopped cilantro. You can serve immediately or you can cover the pan once more and allow the flavors to meld together even further for another 10-20 minutes.
- Serve with brown rice, couscous, whole wheat noodles, or even zoodles or riced cauliflower. Store any leftovers in an airtight container in the refrigerator for up to four days.
Notes
- This recipe is one that tastes even better the next day so don't be afraid to make it in advance!
- If you'd prefer the sauce to be slightly thicker you can combine 1/2 tsp of potato starch or arrowroot powder in water (or stock) and add it to the pot after the stock and tomato paste has been simmering for a few minutes. Be sure to stir well to distribute the slurry and evenly thicken up the sauce.
- To make this recipe dairy-free, omit the butter.