Gulf Shrimp Enchilado with Florida Tomatoes and Sweet Pepper
Enchilado is a Cuban classic: plump shrimp simmered in a spiced, garlicky tomato sauce that is bold without being heavy. This version leans on peak-summer Florida tomatoes and Gulf pink shrimp, and it comes together in one skillet in under thirty minutes. Spoon it over white rice and you have a meal that earns a place at any table.
Gulf pink shrimp in a Cuban-spiced Florida tomato sauce, ready in one skillet.
A few weeks ago, a Cuban restaurant in South Florida made culinary history by earning the world's first Michelin star for Cuban cuisine. For those of us who grew up eating this food, or just live down here and have been eating it for years, that news felt like a long-overdue acknowledgment of something we already knew. Cuban cooking is precise, layered, and deeply satisfying.
Enchilado de camarones is one of the simplest expressions of that tradition. You build a quick sofrito base from tomatoes, peppers, and garlic, you season it right, and you cook the shrimp gently in that sauce until they are just done. We use Gulf pink shrimp because they are the best shrimp in the state, and Florida summer tomatoes because right now they do not need any help. You can read how we raise them here.
Ingredients
Method
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Notes from our kitchen
- Florida tomatoes in late June are at their best straight off the vine. If yours are underripe, add a tablespoon of tomato paste with the garlic to deepen the sauce.
- Gulf pink shrimp are sweet and cook fast. If you use larger shrimp, add 30 to 45 seconds per side. If you use smaller shrimp, pull them the moment they curl and turn opaque.
- Enchilado sauce holds well. Make the tomato base up to two days ahead, refrigerate it, and reheat in the skillet before adding the shrimp right before serving.
Common questions
What does enchilado mean? Is this related to enchiladas?
Not at all. In Cuban cooking, enchilado means piquant or spiced in a tomato-based sauce. There are no tortillas involved. It is one of the most beloved ways Cubans prepare shrimp, lobster, and crab, and it has deep roots across South Florida.
Can I use canned tomatoes if fresh Florida tomatoes are not available?
Yes. One 28-ounce can of whole San Marzano tomatoes, drained and crushed by hand, works well. The sauce will be a bit richer and darker, which is still delicious.
What else can I serve this over besides rice?
Crusty Cuban bread for sopping up the sauce is the move if you want something more casual. It also works well over grits, which gives the dish a nice Gulf Coast spin.