Wednesday, December 1, 2004
Bite with Belkys: Camarones Enchilados from La Carreta
Plenty of restaurants in South Florida serve Cuban food, but now you can make one signature dish right at home. A chef showing us how to whip up a saucy shrimp dish that will have you asking for seconds and even thirds. Time to grab "A bite with Belkys."
The Chef: Tony Piedra
The Dish: Camarones Enchilados
The Restaurant: La Carreta
- 2 pounds shrimp shell on 16/20 peel
- 6 oz. pure olive oil
- 1 medium onion cut fine
- 8 garlic claws chopped (4 tbls)
- ˝ Habanero pepper or crushed red pepper to taste
- 1 small green pepper cut to dices
- 1 small red pepper cut to dices
- 6 medium ripe peel and dice tomato
- ˝ cup dry wine
- ˝cup clam juice or fish stock
- ˝ frozen green peas
- salt and pepper
-Sauteed 2 tbs garlic, onions, diced green and red peppers with Habanero pepper and 3 oz. of olive oil for two minutes.
-Add diced tomato and cook for five more minutes and set apart.
-Season shrimp with salt and pepper to taste.
-In a large pan sauteed the shrimp with 2 tbs of chopped garlic and 3 oz. of olive oil for two minutes.
-Add the wine, green peas, fish stock or clam juice to the shrimp.
-Cook everything for two more minutes to complete the dish.
-Serve with white rice pilaf and black beans.
FOR MORE INFORMATION:
La Carreta Restaurant
10633 NW 12th Street
Miami, FL 33172