Bite with Belkys: Camarones Enchilados (Shrimp Creole) from Larios on the Beach

The Owner: Gloria Estefan

The Chef: Gaston Sanchez

The Restaurant: Larios on the Beach

The Dish: Camarones Enchilados (Shrimp Creole)

Ingredients:

3 lbs. of large shrimp, shelled and deveined

1/4 cup of olive oil

1/2 of a large white onion, finely chopped

1/2 of a red pepper, cored, seeded and finely chopped

1/2 of a green pepper, cored, seeded and finely chopped

2 cloves of garlic, minced

1/4 cup of dry white cooking wine (vino seco)

1 cube of seafood base

1 15 oz. can of tomato sauce

1 dash of tabasco sauce

1 cup of olives

1/4 tsp of dried oregano, optional

1 pinch of cumin, optional

salt, to taste

Method of Preparation:

-Start by making a basic spanish sofrito. In a hot pan, with a little olive oil saute onion, red pepper, green pepper and garlic.

-Then, add a dash of white wine, seafood base, tomato sauce and tabasco.

-Lastly, add the shrimp and let them cook. Season with a pinch of salt.

To Plate:

You can garnish with olives. At Larios on the beach they serve shrimp creole with a side of white rice and fried plantains (tostones).

Serving Suggestion: Mojito

Serves: 4

FOR MORE INFORMATION:

Note:

Larios on the Beach is celebrating their 20-year anniversary in the biz and offering a special price fix menu for $19.92 through December 2012.

If you take a printed copy of the recipe, you'll receive a complimentary mojito with your meal. (Valid one month from the air date.)

Larios on the Beach

820 Ocean Drive

Miami Beach, FL 33139

(305) 532-9577

www.bongoscubancafe.com