Succulent shrimp, simmered in a mixture of sautéed chiles, tomato paste and garlic take on a fiery quality. Finished with white wine and minced cilantro they make a signature Mexican favorite.

Enchilada de Camarones

1/4 cup extra virgin olive oil
1/2 onion, diced
1/2 cup cachucha chiles, seeded, minced
2 jalapeño chiles, seeded, minced
1 red bell pepper, seeded, minced
3 garlic cloves, minced
1 cup dry white wine
2 tablespoons tomato paste
1 (8-ounce) bottle clam juice
3 pounds large shrimp, peeled and deveined
3 tablespoons minced cilantro
1/4 teaspoon salt
1/8 teaspoon ground black pepper

1. Heat olive oil in a large skillet; add onion, chiles and bell pepper. Sauté mixture over medium-high heat until onion is translucent, about 5 minutes. Add garlic and sauté another minute. Deglaze pan with wine*.
2. Reduce heat to medium, stir in tomato paste and stock and continue cooking 20 minutes, stirring occasionally. Add shrimp, cilantro, parsley and season with salt and pepper. Cook about 5 minutes.

Makes 6 servings.

*Deglaze pan by pouring wine into skillet; scrape skillet with a spoon, scraping up bits of dried-on onions or shrimp.