BAJA GARLIC SHRIMP
Provided by Marcela Valladolid
Time 18m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Melt the butter in a heavy medium skillet over medium heat. Season the shrimp with salt and pepper, to taste. Cook for about 4 minutes until almost fully cooked. Using a slotted spoon, transfer the shrimp to a plate and tent it with foil. Add the onion and garlic and cook until the onion is translucent, about 6 minutes. Stir in the wine and bring to boil, scraping up the brown bits on the bottom of the pan. Boil for 1 minute. Stir in the lime juice and parsley. Return the shrimp to the pan and toss to coat with sauce and Continue to cook until the shrimp are fully cooked, about 1 minutes. Season with salt and pepper, to taste. Transfer the shrimp to a serving platter and serve alone or with white rice, if desired.
BAJA SHRIMP TACOS
The sauce gives these shrimp tacos a delicious kick!
Provided by Brittier
Categories Main Dish Recipes Taco Recipes
Time 1h40m
Yield 6
Number Of Ingredients 12
Steps:
- Combine beer, flour, salt, and ground black pepper in a bowl. Let batter sit at room temperature for 1 hour.
- Stir mayonnaise, chile-garlic sauce, and mirin together in a bowl to form the baja sauce. Cover and refrigerate until use.
- Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
- Dip shrimp in prepared batter; place in the fryer until golden brown, about 2 1/2 minutes. Drain shrimp on paper towels.
- Heat tortillas 1 at a time on a skillet over medium heat until warm to the touch, about 1 minute.
- Fill each tortilla with an even amount of shrimp, baja sauce, red cabbage, and cilantro. Garnish with lime wedges.
Nutrition Facts : Calories 797.6 calories, Carbohydrate 83.6 g, Cholesterol 64.5 mg, Fat 42.3 g, Fiber 6.6 g, Protein 19 g, SaturatedFat 5.7 g, Sodium 1118.4 mg, Sugar 6.4 g
SHRIMP CEVICHE BAJA STYLE
This ceviche will give you a hint of Baja California. This is my grandma Isabel Flores' recipe. Garnish with fresh oregano. Enjoy with tostadas and ketchup. I enjoy my ceviche spreading a thin layer of mayonnaise in my tostada prior to add the ceviche. From my table to yours. Enjoy.
Provided by Isabel Cruz
Categories Appetizers and Snacks Seafood Ceviche Recipes
Time 1h40m
Yield 4
Number Of Ingredients 10
Steps:
- Place shrimp in a single layer in a deep serving dish. Add a generous amount of salt and black pepper. Add lime juice and let sit until shrimp become white, about 30 minutes.
- Add onion and vinegar from the jalapeno peppers. Let sit 15 to 20 minutes more.
- Add jalapeno peppers, carrots, cucumber, celery, tomatoes, and cilantro. Let ceviche sit another 10 minutes.
Nutrition Facts : Calories 194.7 calories, Carbohydrate 28.1 g, Cholesterol 172.6 mg, Fat 1.4 g, Fiber 4.5 g, Protein 21.3 g, SaturatedFat 0.3 g, Sodium 545.9 mg, Sugar 11.7 g
BAJA SHRIMP TACOS
Make and share this Baja Shrimp Tacos recipe from Food.com.
Provided by gailanng
Categories Mexican
Time 27m
Yield 8 tacos
Number Of Ingredients 12
Steps:
- In a small bowl, whisk together cilantro, lime juice, oil, honey, chili powder, salt, cumin and pepper. Set aside.
- Heat broiler to high. In medium-size bowl, combine 1/4 cup of the marinade and the shrimp. In second medium-size bowl, combine remaining marinade and the cole slaw mix. Let both marinate for 10 minutes.
- Transfer shrimp to a broiler pan. Broil, 2 to 3 inches from heat, for 6 to 7 minutes, turning once. Note: Alternatively, shrimp may be cooked by grilling or pan sautéing.
- Spread a tortilla with about 2 tablespoons guacamole. Top with 4 or 5 shrimp and 1/4 cup slaw. Repeat with all ingredients.
Nutrition Facts : Calories 230.5, Fat 10.2, SaturatedFat 1.7, Cholesterol 71.6, Sodium 702.8, Carbohydrate 23.8, Fiber 2.1, Sugar 4.1, Protein 11.2
BAJA SHRIMP TORTA
Make and share this Baja Shrimp Torta recipe from Food.com.
Provided by Food.com
Categories Lunch/Snacks
Time 40m
Yield 4 sandwiches
Number Of Ingredients 19
Steps:
- Directly over the flame of a gas burner, or in a cast iron pan set over high heat, char the poblano until the skin is completely blistered. Place pepper in a zip top bag and allow to steam for 5-10 minutes. Meanwhile, in a small bowl stir together crema, lime zest, and salt. Once pepper has steamed, remove skin and seeds and finely chop. Stir into crema mixture and set aside.
- In a small airtight container, stir together spices. Place shrimp in a large bowl. Toss with 2 T. spice rub and set shrimp aside to marinate 10-15 minutes. Store remaining spice rub for another use.
- Meanwhile, in a large bowl whisk together lime juice and olive oil. Add cabbage, cilantro leaves, and scallions to the bowl and toss to thoroughly combine. Season with salt to taste and set aside.
- Heat a grill pan over high heat. Lightly brush with oil and grill shrimp, turning once, about 2 minutes per side. Toast buns alongside shrimp, about 1 minute, until desired color is achieved.
- To serve, spread poblano crema on top and bottom of buns. Divide shrimp among sandwiches and top with cabbage slaw and cilantro leaves.
Nutrition Facts : Calories 377.7, Fat 17.3, SaturatedFat 2.6, Cholesterol 143.2, Sodium 1159.9, Carbohydrate 35.3, Fiber 5, Sugar 5.6, Protein 22.1
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