2070 N. Clybourn Ave.    Chicago, IL. 60614                    773.404.3475

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At Dirk's
we carriy many additional items to complete and complement your favorite recipe such as:
- Select Fresh   
- Fresh Breads
- Fresh Chips &
- Parchment Paper
    (by the sheet)
- Seafood Utensils
and more.....

Spicy Shrimp Enchilado con Harina
  • This Cuban creole recipe is just as good for a Mardi Gras celebration as it is on any weekday. Makes a wonderful party dish.
  • It is tasty, easy to make, colorful and very healthy, not to mention it has a kick!
  • Make the base ahead of time, it will keep in the refrigerator for a couple of days.
  • Use it with crab and crab claws, fish or chicken too!
  • If you would prefer to serve it over white rice, that is a great option too.



  • 6 tablespoons extra virgin olive oil
  • 1 1/2 tablespoons fresh garlic, finely chopped
  • 2 cups onions, sliced
  • 1 cup of red peppers, sliced
  • 2 cups canned tomatoes, drained and chopped
  • 2 tablespoons tomato paste
  • 1 bay leaf
  • 1/4 cup capers
  • 1 tablespoon hot sauce( korean sriracha)
  • 3/4 cup dry white wine
  • 3/4 cup green olives
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 1/2 pounds small to medium raw shrimp, peeled and deveined

Harina (cornmeal)

  • 1 cup stone ground yellow cornmeal
  • 6 cups cold water
  • 3 tablespoons extra virgin olive oil
  • 2 teaspoons salt

  • Enchilado

    • Saute garlic, onions, and peppers in olive oil over medium heat. Cook 6 to 8 minutes until veggies are tender. Add all other ingredients except shrimp. Cook sauce for about 10 minutes over medium heat. Add shrimp, continue cooking about 6 minutes, stirring occasionally.


    • In a large pot (Dutch oven) put water, oil and salt. Bring to boil, slowly stream in cornmeal while whisking, bring to boil. Reduce heat, cover and cook about 25 minutes stirring occasionally.
    • To serve, ladle harina into bowls and top with enchilado sauce.
    • Serves 8 to 10 people. Disfruta!
Dirk's Fish and Gourmet Shop © 2005