I don’t usually make a lot of stews.  They’re delicious, but they’re just not in my regular rotation for some reason.  However, I had just bought shrimp and wanted to try something different.  This recipe certainly fit the bill.   I suspect Enchilado de Camerones is somewhat similar to the sopas I’ve had in parts of Ecuador or Costa Rica.  Ah, those sopas – if you’re ever traveling in Central America, I highly recommend finding a delicious hole-in-the-wall, even though your doctor might have a fit.

Enchilado de Camerones is a soulful seafood stew that originates from Cuba.  Although I use shrimp, it can be made with any type of seafood – lobster and crab are common alternatives.   The overall cooking process is pretty straightforward.  First, you marinade the seafood.  Then, you stew it in a spicy tomato based sauce brewed with beer and/or wine.

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