I know I’ve said it on every recipe I’ve posted, but for real, THIS is my favorite dinner! Camarones Enchilados, Shrimp Creole or Deviled Shrimp, is one of my family’s go to recipes because not only is it flavorful but it is probably the quickest meal to put together. Seriously, the rice takes longer to cook than the dish does. The Instant Pot finally lives up to it’s name because this dish literally takes an instant (you actually set it for 1 minute on low pressure! OK I am not taking into account the 15 mins to NPR but since it’s served over rice, you still will be done way before the rice is.)
This is another recipe adapted from Nitza Villapol’s cookbook Cocina Criolla. I have made this recipe quite as you can see from the worn out pages. Before my Instant Pot I would make it in a dutch oven and let it cook for 25 to 30 mins. Not because the shrimp takes that long, but because the flavors of the sauce deepen while simmering on low. However, using the pressure cooker on the low function does the job and keeps the shrimp from overcooking.
Instant Pot Cuban Shrimp Creole (Camarones Enchilados)
Recipe by Lana Horruitiner Perez adapted from Nitza Villapol’s Cocina Criolla
- 1 to 2 lbs Raw Shrimp, peeled and deveined (I used 26-30 shrimp but you can use larger shrimp. I do not recommend using smaller shrimp or precooked shrimp.)
- 2 Tbl Vegetable Oil
- 1 Yellow Onion, chopped fine
- 1 Green Pepper, chopped fine
- 3 Garlic cloves, minced
- 1 – 8 oz can Tomato Sauce
- 1 – 4 oz jar Diced Pimentos with Liquid
- 1/4 cup Ketchup
- 1/2 cup White Wine (use whatever dry white wine you like. I had Goya cooking wine, but I usually use whatever drinking white wine I have on hand.)
- 1/2 cup Water
- 1 1/2 tsp Salt
- 1 tsp Pepper
- 1 Tbl White Vinegar
- 1 tsp Worcestershire Sauce
- 1 Bay Leaf
- 1 tsp Hot Sauce (this is completely optional. I do not add it, but this is one of those rare Cuban dishes that are a little spicy, so if you like heat…go for it!)
*This is traditionally served over white rice. Since the rice takes longer to cook than the dish itself, start your rice right before cooking.
Make sure you Shrimp are cleaned and deveined and place in a bowl and set aside. If they are frozen, allow them to thaw.
In a large measuring cup, mix together 1/2 cup White Wine, 1/4 cup Ketchup, 1 1/2 tsp Salt, 1 tsp Pepper, 1 Tbl White Vinegar, 1 tsp Worcestershire Sauce, and 1 jar diced Pimentos.
Add the can of Tomato Sauce, but before tossing the can, add 1/2 cup Water to the can and swirl it around to get all the sauce out. Then pour this liquid into the measuring cup with the rest of the liquid and toss the can. (This is a trick that my abuela and my husband’s abuela always do. I don’t know if it make a difference, but if it a’int broke….).
Press “SAUTE” on your Instant Pot and add 2 Tbl Vegetable Oil once the pot is hot. Add 1 diced Yellow Onion and 1 diced Green Pepper.
Saute for 5-8 minutes until the onions and peppers are translucent and just beginning to brown. Make sure to stir occasionally. Stir in the 3 cloves of minced Garlic and saute for about 30 seconds.
Turn off the “SAUTE” function and add about 1/2 cup of the wine and tomato liquid. Use a wooden spatula and scrape the browned bits off the bottom of the Instant Pot. (I like adding just a little of the liquid first to deglaze the pan because you can see the bottom much better to make sure all of the fond is off the bottom. If you add all the liquid and then deglaze, it’s hard to see if you scraped all of it off.) Then add the rest of the liquid and 1 Bay Leaf.
Add the 1 to 2 Lbs of Shrimp and whatever liquid is in the bowl. Make sure the Shrimp is submerged in the liquid.
Lock the Instant Pot Lid into place and make sure the Valve is set to the Sealed position. Pressure cook on LOW for 1 minute and allow to Natural Pressure Release for 15 mins.
Remove the Bay Leaf and serve over White Rice.
Buen Provecho! Enjoy!