Camarones enchilados al ajillo Shrimp in garlic tomato enchilada

Camarones enchilados al ajillo:

Traditional Cuban dish of boiled peeled shrimp later sauteed with a tomato based sauce. We are varying traditional ingredients with ones that are heart healthy with olive oil. We are using unpeeled shrimp as well and saving some of the boiled water to mix for a natural source of chitosan.

Alternating olive oil and adding coconut milk keeps the shrimp tender and makes the fats used very heart healthy.

At just a few calories per serving, shrimp makes for a good protein source. The garlic and tomato sauce are good antioxidants. Serve with jasmine for flavor or brown rice for heatlh.

Ingredients:

4 lbs of shrimp (unpeeled, deveined)

1 cup yellow onions, diced

8 garlic cloves, minced

1/2 cup whole green pepper, diced

1/2 cup white wine sauce

1 tablespoon lemon juice

1/4 cup coconut milk

1 cup tomato paste

1 cup tomato sauce

1/2 cup olive oil

1/2 tsp cumin

1/2 tsp pepper

2 tsp salt

1 red chili pepper, diced

Habanero hot sauce to taste

Shrimp:

Boil shrimp in an 8 qt pot.

Add 1 tsp salt

1 tablespoon of lemon juice

Add water until shrimp float

Boil in high heat and cover

Once shrimp are pink or 30 minutes,

Drain the water and keep 1 cup of the the water

wait until cooled and peel

Clean shrimp and set aside

Tomato Sauce (Enchilado):

Pour the olive oil into a large sauce pan on a low heat.

Add the cumin, garlic, salt, pepper and white wine sauce

Add tomato paste and coconut milk once a simmer begins. Stir until tomato paste is diluted. Add the onions, green peppers, chili, 1 tsp stirring until onions are translucent.

Prepare the 8 quart pot adding the shrimp and 1 of the boiled water to med low heat.

Pour the enchilado onto the shrimp and stir. Add 1 cup of tomato sauce.

Let boil and stir until well mixed. Reduce for a thicker consistency.

Serve with brown rice for extra health benefits.