Bite with Belkys: Shrimp Enchilado

The Chef: Douglas Rodriguez
The Restaurant: D. Rodriguez Cuba (inside the Astor Hotel)
The Dish: Shrimp Enchilado

Ingredients for Shrimp Enchilado:

3 pounds of large shrimp, peeled and deveined
1/4 cup of anchiote oil
1/2 onion, cut into 1/2 inch dice
1 red bell pepper, seeded and minced
1/4 cup of shallots, minced
1/2 cup of cachucha pepper, seeded and minced
3 cloves of garlic, minced
1 cup of dry white wine
1 cup of lobster stock
1 cup of tomato sauce

Method of Preparation:

-Begin by pouring a dab of anchiote oil in a hot pan. Then, sauté onions, red bell pepper, shallots, cachucha peppers, and minced garlic. Let this cook for about three minutes.

-Next, deglaze the sauce with a little white wine and pour in lobster stock. Chef Douglas says you can also use a fish or shrimp stock or shrimp bouillon.

-Then, add tomato sauce and let it simmer for about 15 minutes.

-In the meantime, cook the shrimp in a little anchiote oil. Season it with salt and pepper.

-Lastly, combine the sauce with the shrimp.

Ingredients for Green Rice (Arroz Verde):

2 cups of white rice, cooked
1 bunch of scallions
2 cups of raw spinach
1 bunch of parsley
1/4 cup of extra virgin olive oil
2 cloves of garlic
juice of 1 lemon

Method of Preparation:

-First, make an herb paste. In a blender, combine scallions, spinach, parsley, extra virgin olive oil, garlic and lemon juice.

-Then, mix the herb paste with cooked white rice.

To Plate:

Start by serving the green rice, and then add the shrimp. Make sure to top the shrimp with the sauce.

Serving Suggestion: Coconut Mojito

Serves: 6

FOR MORE INFORMATION:

D. Rodriguez Cuba (inside the Astor Hotel)
956 Washington Ave.
Miami Beach, FL 33139
305-673-3763
www.drodriguezcuba.com