Haitian Shrimp Creole

Recipe of Haitian origin that’s made with shrimp simmered in a spicy tomato sauce.


  • 2 lbs shrimp , peeled and de-veined
  •  cup fresh bitter orange juice (or 4 tablespoons fresh orange juice mixed with 3 tablespoons fresh lime juice)
  • ½ cup vegetable oil
  • 2 onions , cut into strips
  • 5 cloves garlic , crushed
  • 1 red bell pepper , grilled, peeled, seeded and diced
  • 1 yellow bell pepper , grilled, peeled, seeded and diced
  • 3 tablespoons finely chopped cilantro
  • ½ cup tomato sauce (passata)
  • 2 tomatoes , peeled, seeded and mashed
  • 1 tablespoon salt
  • 1 teaspoon cumin
  • 1 tablespoon oregano
  • 1 bay leaf
  • 4 cups dry white wine
  • 2 hot chillies (more or less, depending on taste)
  • Black pepper , freshly ground


  • Mix the shrimp with the bitter orange juice, and marinate for 30 minutes.
  • Drain and dry lightly with paper towels.
  • In a large skillet, heat half the olive oil.
  • Season the shrimp with salt and a lot of black pepper, then fry for 3 minutes.
  • Remove from the pan and set aside.
  • Add the remaining olive oil to the pan and brown the peppers, onion and garlic.
  • Add the mashed tomatoes and the tomato sauce, and cook for 5 minutes, stirring frequently.
  • Add the white wine, cumin, oregano and bay leaf to the pan.
  • Cover, reduce the heat and cook the mixture until a thick sauce forms.
  • Add the shrimp and cook for 10 to 15 minutes, stirring regularly.
  • Serve the enchilado piping hot, sprinkled with chopped cilantro, and with rice and plantain chips.