Cuban-style shrimp in enchilado sauce (Camarones enchilados a la Cubana) from Gran Cocina Latina: The Food of Latin America by Maricel E. Presilla

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • JKDLady on April 01, 2016

    This was one of the first disappointing recipes in the book for me. Now, I am no expert on Cuban food, so maybe this is authentic, but I found the sauce too sweet. I did like the consistency, but it was just too sweet. I thought the lime juice in the marinade would have corrected that, but alas it did not. Next time, I think I would cut down on the ketchup. Maybe the problem was that I used canned tomato sauce. Something to think about. Still, I wouldn't repeat this recipe. My husband and son liked it, so I gave it above average.

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