Cuban Camarones Enchilados for Lent Recipe with Clamato

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Lent in my household growing up in Miami was a big deal. Especially what my Cuban mom or grandma were going to make for dinner. One of my favorite dishes that mom would make was Camarones Enchilados. After moving to Los Angeles I always cooked recipes that remind me of home and those great memories of eating with my family.

Clamato® Tomato Cocktail is the perfect ingredient for a lent-friendly food and drink recipe. Clamato is the authentic tomato cocktail that spices up all your parties and get-togethers. It adds more to your meals and cocktails – from delicious shrimp ceviche to a perfect Michelada. In my Camarones Enchilados I love using Clamato as my base. It's good to know that with all the dietary restrictions during lent that Clamato is such a versatile product that can be used to so many recipes. Click here for more Lent-friendly Clamato recipe inspiration.

Saving money is important. I love that I can count on Everyday Low Prices when shopping for my home & grocery essentials at Walmart. Walmart was my one-stop-shop for all of my ingredients for this recipe. I also love the convenience of using the SeaPak Shrimp Scampi for my shrimp. It’s a go-to. When I’m craving shrimp I always have a supply in my freezer.

Here's what you need:

1. 12 oz of Clamato Tomato Cocktail

2. 1/2 teaspoon oregano

3. 1 bay leaf

4. 2 tablespoons finely chopped fresh parsley

5. 12 ounce of SeaPak Shrimp Scampi

6. 1/2 cup sliced jarred red pimientos

7. 1 tablespoon white wine vinegar

8. 5 cloves garlic, minced

9. 1 small onion, finely chopped

10. 1 tablespoon olive oil

11. 1/2 cup chopped green bell pepper

12. 1/2 cup dry cooking wine

13. salt and pepper to taste

14. 1 ounce ReaLime juice 

The Goods

Heres's what you do:

1. Add olive oil to a Dutch oven at medium heat.

2. Sauté onions and garlic for a couple of minutes. 

3. Add the SeaPak Shrimp Scampi and sauté for 3 minutes. 

4. Add pimentos, bay leaf, parsley, Clamato Tomato Cocktail, wine, vinegar, salt, and pepper. Cook for 20 minutes.

5. Serve Moros and Tostones! Add a ReaLime juice for tang.

Chop them nice and small