Maria Canals-Barrera's Camarones Enchilados

Maria Canals-Barrera's Camarones Enchilados


  • 2 lbs of shrimp (peeled and de-veined, I also take off the tail. It gets in the way of the eating.)
  • ½ cup oil
  • 1 onion
  • 3 garlic cloves (these are called teeth, dientes in Spanish)
  • 1 large green pepper
  • ½ cup parsley (one little bunch [this is a direct translation, honest])
  • 1 can of tomato sauce (I assume this to be 8 oz.)
  • 1 can of pimentos (not spicy and not fire roasted)
  • ½ cup of tomato ketchup (this is the secret to this dish, trust me!)
  • ½ cup dry white cooking wine
  • 1 teaspoon of vinegar
  • 1 bay leaf
  • 1 ½ teaspoons of salt
  • 1 teaspoon of ground pepper
  • 1 teaspoon of Worcestershire sauce
  • 1 teaspoon of hot sauce


  • 1 large stockpot
  • food processor


  1. Peel and devein the shrimp, remove tails if desired.
  2. Fry them in hot oil; when they are pink add the minced onion, garlic, and chopped green pepper (I recommend the food processor for this) and let it all simmer for a little while together.
  3. Add the well-chopped parsley, the chopped pimentos with the water that is in the can (again I recommend the food processor), the tomato sauce, the ketchup, bay leaf, cooking wine, salt, pepper, Worcestershire sauce, and the hot sauce.
  4. Let this simmer over a low flame for 25 to 30 minutes.

Follow Maria on Twitter @maria_cb.

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