Alambre De Camarones Recipes

MEXICAN ALAMBRE

Mexican Alambre image

Hello to all, as my first time in here, i send to all of you a traditional recipe from north of mexico, i hope you enjoy it in your lunch time or dinner time, buen provecho!

Provided by giorgio138

Categories Mexican

Time 35m

Yield 4 ALAMBRE, 3-5 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs chicken
4 ounces bacon
1 lb bell pepper
1 medium onion
2 ounces cheese (shredded emmenthal could be nice)
3 teaspoons chili peppers
1 teaspoon cayenne powder
1 ounce vegetable oil
1 teaspoon salt and pepper

Steps:

In a pre heat large pan place a little of the vegetable oil, then add bacon and beef or chicken or both togheter, stir until half cook,after add the rest of the ingredients except cheese, salt and pepper to taste and finally, put cheese on top to be gratinated.
tips:.
Cook all ingrdients carefully, don´t make it dry, should be juici. you can add some chicken stock.
You can make soft tacos if you get some flour tortilla.

Nutrition Facts : Calories 762.7, Fat 59.2, SaturatedFat 17.8, Cholesterol 175.8, Sodium 632.2, Carbohydrate 13, Fiber 3.3, Sugar 5.3, Protein 44

THE ORIGINAL CAMARONES A LA DIABLA

The Original Camarones a la Diabla image

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Provided by Jennifer Aleman

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1 ½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

Steps:

Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g

ALAMBRE DE CAMARONES (GRILLED SHRIMP SKEWERS)

Alambre De Camarones (Grilled Shrimp Skewers) image

I saw this recipe on the Self magazine website. Looks fabulous - would make such a nice pool side treat this summer! I thought I would store it here for safe keeping. If you try it, please let me know what you think! I'll keep you posted, if I get a chance to make these anytime soon!

Provided by AnnieLynne

Categories < 30 Mins

Time 30m

Yield 8 skewers, 4 serving(s)

Number Of Ingredients 12

Ingredients

2 garlic cloves, pressed
1 tablespoon olive oil
2 teaspoons fresh lime juice
1 teaspoon Worcestershire sauce
1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
8 bamboo skewers, soak in water for about 30 minutes
24 large shrimp, peeled and deveined
1 small red onion
16 serrano chilies
24 cherry tomatoes

Steps:

Marinade: Add first 7 ingredients into a blender or food processor and blend until smooth.
Marinade shrimp for 10 minutes or up to 2 hours.
Skewers: Cut onion into bite-sized chunks. Add 1 chili to skewer.
Add 1 shrimp, a chunk of onion and a cherry tomato on to each skewer; repeat two times.
Add second chili to end of skewer.
Season with salt.
Heat the electric or gas grill over high heat.
Place skewers on grill and close grill cover.
Cook skewers for about 5 minutes on each side until the onions are tender and the shrimp is cooked through.

Nutrition Facts : Calories 93.6, Fat 4.1, SaturatedFat 0.6, Cholesterol 45.4, Sodium 517, Carbohydrate 8.8, Fiber 2.6, Sugar 4.6, Protein 6.6

More about "alambre de camarones recipes"

TACOS DE ALAMBRE: BEEF, BACON, CHEESE AND PEPPERS

Web May 8, 2016 Place skillet over medium-high heat. Once the skillet is really hot, start cooking the bacon. Cook for about 4 minutes, or until the …
From mexicoinmykitchen.com
4.8/5 (18)
Total Time 30 mins
Category Main Course, Tacos
Calories 675 per serving

Place chopped meat in a bowl. Squeeze the lime juice over the meat and season with salt and pepper. Set aside.
Place skillet over medium-high heat. Once the skillet is really hot, start cooking the bacon. Cook for about 4 minutes, or until the bacon has started to release its fat and turning light brown around the edges. At this point, you can remove some of the fat if you want.
Add the steak to the skillet with the bacon and cook, about 6 minutes. Now, stir in the chopped onion and peppers. Keep cooking for about 3-4 minutes. Cook longer if you like the onion and peppers more tenderly cooked.
Finally, place the cheese all over the meat and wait until it starts melting. Remove skillet from heat and place a lid. Warm the tortillas and serve in tacos.

Alambre De Camarones Recipes

MEXICAN ALAMBRE

Hello to all, as my first time in here, i send to all of you a traditional recipe from north of mexico, i hope you enjoy it in your lunch time or dinner time, buen provecho!

THE ORIGINAL CAMARONES A LA DIABLA

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

ALAMBRE DE CAMARONES (GRILLED SHRIMP SKEWERS)

I saw this recipe on the Self magazine website. Looks fabulous - would make such a nice pool side treat this summer! I thought I would store it here for safe keeping. If you try it, please let me know what you think! I'll keep you posted, if I get a chance to make these anytime soon!

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