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Caserola de Camarones Enchilados (Shrimp Casserole recipe)

courtesy of the Cocina Cubana Club founded by Pascual Perez & Sonia R. Martinez


This is the easy version of a Cuban Classic.

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 375 o F for 30 minutes.




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