TASTEful Recipe: Shrimp in Cuban Enchilado Sauce with Spinach and Parmesan Crisps

TASTEful Recipe: Shrimp in Cuban Enchilado Sauce with Spinach and Parmesan Crisps

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Cincy Chic teamed up with TASTE Magazine — your source for Food, Drink, Fashion and Style to provide you with recipes, food/drink related editorial and their extensive restaurant guides. This recipe comes from a TASTE contributor, to (hopefully) a plate near you!

Shrimp in Cuban Enchilado Sauce with Spinach and Parmesan Crisps

1 1/2 cups of finely Shredded parmesan
2 lbs Shrimp, peeled and deveined
1 cup Vinegar
Approx 2 oz Extra virgin olive oil
1 Onion, finely chopped
3 cloves Garlic, minced
1/2 cup White wine
1 (8 oz) can of Tomato sauce
1 (4oz) jar of Pimentos, finely chopped
1 tsp Tabasco (or to taste)
1 pinch of Red pepper flakes
1 tsp Salt (and more for Shrimp)
1 tsp Pepper
1 tsp Dried oregano
2 Bay leaves
11 oz package of Baby Spinach


  • Once shrimp is peeled and deveined, place shrimp in a colander and pour the vinegar over it to “rinse,” allow it to drain.
  • Place colander over another bowl (to catch the vinegar as it drains) and place in the refrigerator until ready to cook.
  • Preheat oven to 375F.
  • Place mounds of about 2 tablespoons of parmesan on a Silpat Silicone Baking Mat, about 2″ Apart from each other.
  • Bake for about 5 minutes until cheese melts and has come together.
  • Remove from oven and allow to cool completely. Do not move them until they are cool and crisp and you are ready to plate the appetizers.
  • Add extra virgin olive oil to hot stainless steel pan and saute onions and garlic until fragrant and onions are translucent, about 2 minutes.
  • Add white wine, allow mixture to come to a boil for about a minute.
  • Add tomato sauce, chopped pimentos, bay leaves, red pepper flakes, Tabasco, salt and pepper.
  • Stir mixture, allow to come to a boil, cover, reduce temperature to low and allow to simmer slowly for about 25 minutes.
  • Remove shrimp from refrigerator, sprinkle with salt, and stir into sauce, raise heat to medium and cover – cook for about 4 minutes.
  • Remove shrimp with slotted spoon onto bowl, cover and keep warm.
  • Add spinach to sauce over medium-high heat to wilt, about 2 minutes.
  • Remove pan from heat.
  • To plate: Place 1 parmesan crisp on place, top half of it with spinach and top with a few shrimp.

Serve and enjoy!


Betty Hakes