Camarones Enchilados

Ingredients

• 1½ lb shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 medium onion, chopped
• 1 medium green bell pepper, chopped
• 4 clove garlic, minced
• 28 oz canned crushed tomatoes
• ½ cup dry white wine
• ½ cup chicken broth
• 1 bay leaf
• 1 tsp dried oregano
• ½ tsp cumin
• ¾ tsp salt
• ¼ tsp black pepper
• ½ tsp sugar (optional)
• 1 tbsp fresh lime juice (optional)
• ¼ cup fresh cilantro, chopped (optional)
• 3 cup white rice, cooked (optional)

Steps

1. Heat olive oil in a large skillet or Dutch oven over medium heat. Add chopped onion and green bell pepper and cook until softened, about 5-7 minutes.
2. Stir in minced garlic, bay leaf, oregano, cumin, salt, and pepper. Cook for 1 minute until fragrant.
3. Pour in crushed tomatoes, white wine, and chicken broth. Bring the sauce to a simmer, then reduce heat to low, cover, and cook for 15-20 minutes, allowing flavors to meld.
4. Taste the sauce and adjust seasoning as needed. Add sugar if the sauce is too acidic. Remove the bay leaf.
5. Add the peeled and deveined shrimp to the simmering sauce. Cook for 3-5 minutes, or until the shrimp turn pink and opaque.
6. Stir in fresh lime juice and chopped cilantro, if using. Serve immediately over cooked white rice.