Camarones Enchilados

Ingredients

• Olive oil (2 tablespoons)
• Salt (to taste)
• Black pepper (to taste)
• Cayenne pepper (1 teaspoon)
• Paprika (1 teaspoon)
• Ground cumin (1 teaspoon)
• Fresh cilantro (1/4 cup, chopped (plus more for garnish))
• Chicken broth (1/2 cup)
• Tomato sauce (1 cup)
• Bell pepper (1, diced (red, yellow, or green))
• Garlic (3 cloves, minced)
• Onion (1, finely chopped)
• Shrimp (1 pound, peeled and deveined)

Instructions

1. In a large skillet, heat the olive oil over medium heat until shimmering.
2. Add the finely chopped onion, minced garlic, and diced bell pepper to the skillet. Sauté until softened and fragrant, about 5 minutes.
3. Increase the heat to medium-high and add the shrimp to the skillet. Cook for 3-4 minutes per side, or until the shrimp turn pink and opaque. Remove the shrimp from the skillet and set aside.
4. In the same skillet, pour in the tomato sauce and chicken broth. Stir in the chopped cilantro, cumin, paprika, cayenne pepper, salt, and black pepper. Mix well to combine.
5. Bring the sauce to a gentle simmer and let it cook for 10 minutes, allowing the flavors to meld together.
6. Return the cooked shrimp to the skillet and toss to coat them evenly in the sauce. Cook for an additional 2-3 minutes to heat the shrimp through.
7. Serve the Camarones Enchilados hot, garnished with additional chopped cilantro, alongside fluffy rice or warm tortillas for a complete meal.