Cuban Shrimp Enchilado: A Creole Heritage from the Caribbean

Enchilado de camarones is one of the most elegant and flavorful dishes in Cuban cuisine. Despite its name, it contains no chili — in the Caribbean, enchilado refers to a red stew of tomato, dry wine, and spices where seafood takes center stage.

A Heritage That Crossed the Sea

The story of enchilado begins in Haiti. During the Haitian Revolution (1791-1804), thousands of enslaved people and French colonists fled to Cuba, bringing culinary traditions that would merge with the island’s Creole cooking. Many settled in eastern Cuba — Santiago de Cuba, Guantánamo — where enchilado put down deep roots.

Over time, the recipe absorbed ingredients and techniques from the Spanish, African, and Taíno cultures present in Cuba, becoming a mestizo dish that reflects the island’s very identity.

The Classic Recipe from Nitza Villapol

The best-known version appears in Cocina al Minuto by Nitza Villapol, the grand dame of Cuban cooking. Her 1956 recipe remains the reference for generations of Cuban cooks.

Ingredients (serves 4)

• 1 pound large shrimp, peeled and cleaned
• Juice of 2 sour oranges (or a mix of orange and lime juice)
• 4 tablespoons olive oil
• 1 large onion, finely chopped
• 1 green bell pepper, diced
• 4 garlic cloves, crushed
• 1 can crushed tomatoes (14 oz)
• ½ cup dry white wine
• 1 bay leaf
• ½ teaspoon cumin
• Salt and pepper to taste
• Fresh parsley, chopped

Instructions

1. Marinate the shrimp in sour orange juice with salt and pepper for 15-20 minutes. This marinade is the secret that sets Cuban enchilado apart.

2. Prepare the sofrito: Heat olive oil in a large saucepan over medium heat. Sauté the onion and bell pepper until translucent (5-7 minutes). Add the crushed garlic and cook one more minute.

3. The sauce: Add the crushed tomatoes, dry wine, bay leaf, and cumin. Let it reduce over medium-low heat for 15-20 minutes until you have a thick, fragrant sauce.

4. The shrimp: Drain the shrimp from the marinade and add them to the sauce. Cook for exactly 3-4 minutes — no more, no less. Shrimp overcook very quickly.

5. Serve over white rice, sprinkled with fresh parsley. Pair with tostones or yuca con mojo.

The Secret Is in the Sour Orange

What separates a Cuban enchilado from any other shrimp stew in the world is sour orange (Citrus × aurantium). This bitter citrus fruit, a legacy of Spanish colonizers, is the soul of the Cuban Creole marinade. Without it, enchilado loses its distinctive character.

In Miami and other cities with Cuban communities, sour orange is easily found at Latin markets. Outside the Caribbean, a mix of ¾ sweet orange juice with ¼ lime juice is the most accepted substitute.

Enchilado Variations

Enchilado isn’t exclusive to shrimp. Across Cuba, it’s prepared with:

• Lobster: The most luxurious version, especially popular along the coasts of Pinar del Río and Isla de la Juventud.
• Crab: Common in Cienfuegos and Trinidad.
• Fish: A more economical but equally delicious option.

Each region has its own touch. In eastern Cuba, enchilado tends to be spicier; in Havana, milder with more wine.

A Dish for Special Occasions

In today’s Cuba, shrimp are a luxury. Enchilado is reserved for birthdays, New Year’s celebrations, and important visits. It’s a dish that says “I want to honor you” — a gesture of hospitality that transcends the culinary.

Served with fluffy white rice, a cold mojito, and good company, enchilado de camarones is Cuba at its finest: mestizo, generous, and bursting with flavor.