Camarones Enchilados

We got to use another dried red chili pepper! This is a delicious sauce, but while enchilado means sauce with chili peppers, don't expect a Mexican enchilada sauce.

over linguine

Shrimp in Tomato Sauce or Camarones Enchilados

• 1 1/2 pounds large shrimp, peeled and deveined with tails removed
• 1 tablespoon olive oil
• 1 tablespoon minced garlic
• 1 dried red chili pepper
• 2 cups enchilado sauce (see recipe below)

Saute shrimp in oil with garlic. When pink, stir in chili pepper and enchilado sauce. Serve over linguine or rice.

Enchilado Sauce

• 1/2 cup olive oil
• 2 onions, chopped
• 2 green bell peppers, chopped
• 1 red bell pepper, chopped
• 2 garlic cloves, minced
• 1/2 cup chopped parsley
• 1 teaspoon oregano
• Pinch pepper
• Salt to taste
• 1 cup chicken stock
• 1 (8 ounce) can tomato sauce
• 1 cup white wine
• 1 teaspoon Tabasco sauce

Saute onions, peppers and garlic in oil until soft. Add everything else except Tabasco sauce; bring to a boil, then simmer until reduced by half. (This took 15-20 minutes.) Stir in Tabasco sauce. Makes about 3 1/4 cups.

over rice

Maybe one day I'll memorize shrimp sizes, but until then, here's a chart to help me remember.