Shrimp Enchilado (Camarones Enchilados) is nothing like a Mexican enchilada. I know it sounds the same, but trust me it isn’t. Just like so many other Cuban recipes, it starts with a sofrito (sauté) of onion, green pepper and garlic. I’ve adapted this recipe a bit to my taste, but it remains delicious nonetheless.
You’ll need a wide, shallow pot for this recipe, similar to a Paella pan. My Le Creuset Dutch Oven works great! Because you will add lots of water (to cook the rice), the pan needs to be pretty big (wide).