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Cuban Shrimp Casserole Recipe
- Caserola de Camarones Enchilados
courtesy of the
Cocina Cubana Club founded by Pascual Perez & chef Sonia
Martinez
2 cups shrimp, cooked and peeled
2 cups crushed canned tomatoes
1 onion, minced
1 green pepper, chopped
1 garlic clove, pressed
2 Tbsp butter
Salt and pepper to taste
2 cups cooked white rice
Saute the onion, garlic and green pepper in the butter.
Add the shrimp, salt and pepper. Stir in the canned
tomatoes. Add the cooked rice. Place in casserole dish and
bake at 375oF for 30 minutes.
Main Cuban recipe pages:
appetizers
• soups •
main
dishes •
desserts •
drinks
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