Camaron Frito Belize Shrimp Recipes

CAMARON FRITO - BELIZE SHRIMP

Camaron Frito - Belize Shrimp image

Make and share this Camaron Frito - Belize Shrimp recipe from Food.com.

Provided by Coasty

Categories South American

Time 35m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 lb large shrimp, pealed & cleaned
1 egg
1/2 cup milk
3/4 cup flour
1/4 teaspoon oregano, dried and crumbled
salt & pepper
1 cup shredded coconut
1 cup vegetable oil

Steps:

Cut each Shrimp along vein, lay out flat (Butterfly fashion).
Beat egg, add milk, flour and all the seasoning until smooth. Dip each Shrimp in batter, coat with shredded coconut.
Let stand for 30 minutes. Heat vegetable oil, deep fry shrimps in vegetable oil until brown.
Drain on absorbent paper to remove excess oil, Serve hot.

FIDEO CON CAMARONES (SEARED SHRIMP WITH FIDEO)

Fideo con Camarones (Seared Shrimp with Fideo) image

This dish is an homage to the amazing shrimp on the Pacific coast of Mexico and more specifically, Mazatlán. Every morning around 6:30, the shrimp boats come in and beautiful shrimp arrive at the markets. Pairing the sweet shrimp with the fruity but tart tomatillo balances the dish with the nuttiness of the toasted pasta and the heat of the serrano.

Provided by Rick Martinez

Categories main-dish

Time 50m

Yield 4 servings

Number Of Ingredients 12

Ingredients

8 ounces fideo, vermicelli or angel hair pasta, broken into 2-inch pieces
1 pound large shrimp (16 to 20), peeled, deveined and tails removed (see Cook's Note)
2 tablespoons bacon fat, lard or extra-virgin olive oil
1/2 medium onion, chopped
1 medium poblano chile, stemmed, seeded and chopped
2 garlic cloves, thinly sliced
1 serrano pepper, stemmed and thinly sliced
4 large tomatillos (8 ounces), husked, rinsed and thinly sliced
4 teaspoons kosher salt
2 1/2 cups low-sodium shrimp stock (see Cook's Note), fish stock, clam juice or water
1 large avocado, sliced
1/4 cup cilantro leaves and tender stems

Steps:

Heat a large skillet over high heat for 2 minutes and toast the fideo, tossing constantly, until most of the fideo has browned, 3 to 4 minutes; transfer to a medium bowl and set aside until ready to use.
Heat the bacon fat in the same skillet over high heat and cook half the shrimp until just beginning to brown, about 1 minute per side; transfer to a plate. Repeat with the remaining shrimp.
Reduce the heat to medium high and add the onion, poblano, garlic, serrano, tomatillos and salt in the same skillet; cook, tossing occasionally, until tender and just beginning to brown, 6 to 8 minutes. Add the stock and fideo and bring to a boil; cover, reduce the heat to low and cook until all of the liquid has been absorbed, 17 to 22 minutes. Remove from the heat and let sit for 5 minutes. Arrange the shrimp on top, cover and let sit for 5 minutes to heat the shrimp through.
Serve the fideo topped with avocado slices and cilantro leaves.

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