Lunchbreak: Spicy shrimp enchilado from Dirk’s Fish

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Dirk and Terry Fucik, owners

Dirk's Fish
2070 N. Clybourn Avenue
(773) 404-3475


Chicago Flower and Garden Show

Navy Pier

March 16 at 3:30 p.m.



Spicy Shrimp Enchilado

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

Saute garlic, onions, and peppers in olive oil over medium heat. Cook 6 to 8 minutes until vegetables 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. Ladle hot enchilado over white rice.
Serves 8 to 10 people.

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