CAMARONES AL AJILLO (GARLIC SHRIMP)
Steps:
- Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.
Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.6 g, Cholesterol 203.1 mg, Fat 16 g, Fiber 1.6 g, Protein 20.1 g, SaturatedFat 8.1 g, Sodium 445.3 mg, Sugar 3.3 g
CAMARON FRITO - BELIZE SHRIMP
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
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.
CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)
Camarones enchilados translates roughly to ''deviled shrimp'' and should definitely not be confused with Mexican enchiladas, which are totally different! This is one of the very few Puerto Rican dishes with any heat. It's that heat that made this dish special for my mom and me, because unlike my dad (and most Puerto Ricans!) we both really love spice. So this is a meal my mom usually made just for the two of us to enjoy on the days when my dad was away.
Provided by Alejandra Ramos
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
- Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
- Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.
FIDEO CON CAMARONES (SEARED SHRIMP WITH FIDEO)
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
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.
CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)
This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.
Provided by Sherbear1
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
- Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
- Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 6 g, Cholesterol 235 mg, Fat 20.9 g, Fiber 1.1 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 917.4 mg, Sugar 2.7 g
CAMARON REBOSADO FILIPINO FRIED SHRIMP
Posting this for World Tour 2016 Philippines. Found the recipe (and lots of others at PanlasangPinoy.com. The site has a fun video that is in half Tagalog half English that shows the recipe being made. I loved the idea of the shrimp marinating in lemon juice before frying. Looks so good! Need to find a good sweet and sour sauce to go with them! Note: There is not a frying temperature listed, I am guessing 350?
Provided by Mrs Goodall
Categories Filipino
Time 42m
Yield 1 pound, 4 serving(s)
Number Of Ingredients 8
Steps:
- Marinate the shrimp in lemon juice for 30 minutes.
- Combine flour, cornstarch, and salt in a mixing bowl then mix well.
- Add the eggs and milk stir until all the ingredients are well distributed.
- Heat a pan and pour-in the cooking oil.
- When the oil is hot enough, dip a piece of shrimp in the batter (leave the tail uncovered) then deep-fry until the color of the outer part turns dark yellow and the texture becomes crispy.
- Remove from the pan or fryer then place in a plate with paper towel (this will absorb excess oil).
- Serve with sweet and sour sauce. Share and enjoy!
Nutrition Facts : Calories 1628.5, Fat 167.3, SaturatedFat 22.2, Cholesterol 236.4, Sodium 1261.1, Carbohydrate 15.1, Fiber 0.4, Sugar 0.1, Protein 20.3
CAMARONES EMBARAZADOS (ADOBO GRILLED SHRIMP)
Camarones embarazados translates to pregnant shrimp, but these crustaceans aren't necessarily carrying roe. The catchy name is a play on words: "en vara" means on a stick, and "asado" means roasted, and together, "en vara asado" sounds like "embarazado." These shrimp are soaked with an adobo that becomes a crunchy crust when grilled. This take on the dish, which spread from Puerto Vallarta on the Pacific coast of Mexico to beaches all over the country, combines guajillo chiles and chiles de árbol with the surprising addition of Mexican chocolate. The chocolate rounds out the sharpness of the adobo and provides a caramelized finish. Simmered extra adobo is delicious for dipping the shrimp hot off the coals.
Provided by Pati Jinich
Categories seafood, skewers and kebabs, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, combine the whole tomatoes, guajillo chiles, chiles de árbol and garlic cloves, and cover with water by an inch or two. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the tomatoes are very soft and their skins start to break, 8 to 10 minutes. (The chiles should rehydrate and plump up.) Using a slotted spoon, transfer the solids to a blender, and add the scallions, oregano, allspice, cumin, thyme, vinegar, butter, Mexican chocolate and salt. (Discard the cooking water.) Purée until completely smooth, then scrape the adobo into a large bowl and let cool completely.
- Place the shrimp in the bowl with the cooled adobo and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
- When ready to eat, take the shrimp out of the refrigerator. Prepare an outdoor charcoal or gas grill for direct grilling over high heat. Thread the shrimp onto skewers and place on a sheet pan. If using head-on shrimp or shell-on shrimp, insert the skewer where the head meets the body, thread the skewer through the body while straightening it out, then push it out through the tail end. If using peeled shrimp, thread the skewer through the tops and bottoms of the shrimp without passing it through the length of the bodies. Once all are skewered, generously douse the shrimp with more adobo (reserve some for serving) and sprinkle a bit of salt on top.
- Scrape the remaining adobo into a small saucepan or skillet and set over medium heat. Bring to a simmer and continue simmering, stirring constantly, for 3 to 4 minutes. Scrape into a serving bowl and set aside.
- Set the skewers on the hot grill grate. For head-on shrimp, cook, flipping once, until the shells have crisped, browned and achieved some charring, and the bodies have cooked through, 3 to 4 minutes per side. For headless shell-on shrimp, grill for about 3 minutes per side, and for peeled shrimp, about 2 minutes per side. (If using a gas grill, close the lid between flips.)
- Transfer the skewers to a platter and serve with the reserved adobo sauce and lime wedges. Let everyone eat by dipping the shrimp in the adobo sauce and squeezing fresh lime juice on top. The shrimp can be eaten in their entirety - heads, shells, tails and everything in between - or peeled.
More about "camaron frito belize shrimp recipes"
10 BEST SHRIMP CAMARONES RECIPES - YUMMLY
From yummly.com
CAMARONES EMPANIZADOS (FRIED BATTERED SHRIMP)
From mexicanappetizersandmore.com
CAMARONES A LA VERACRUZANA (SHRIMP VERACRUZ
From seattlefishcompany.com
CAMARONES AL AJILLO (SHRIMP IN GARLIC SAUCE) - A SASSY SPOON
From asassyspoon.com
MEXICAN FRIED SHRIMP SUPER EASY - CAMARONES EMPANIZADOS
From youtube.com
CAMARONES AL MOJO DE AJO OR MEXICAN GARLIC SHRIMP
From allwaysdelicious.com
HOW TO MAKE THE BEST CAMARON REBOSADO (DEEP-FRIED BATTERED …
From eatlikepinoy.com
CAMARON REBOSADO -CRISPY-LIOUS GOLDEN FRIED SHRIMP DISH
From yummykitchentv.com
WORLD BEST FISH COOKING RECIPES : CAMARON FRITO - BELIZE SHRIMP
From worldbestfishrecipes.blogspot.com
CAMARONES GUISADOS (STEWED SHRIMP) - MY DOMINICAN KITCHEN
From mydominicankitchen.com
[RECIPE] CAMARONES GUISADOS (STEWED SHRIMP) - DOMINICAN COOKING
From dominicancooking.com
CAMARON REBOSADO (FILIPINO FRIED BATTERED SHRIMP) - FOXY FOLKSY
From foxyfolksy.com
FOODCOMBO
CAMARONES A LA DIABLA (DEVIL’S SHRIMP) - MARICRUZ AVALOS …
From maricruzavalos.com
HOW TO MAKE CAMARONES CULICHI - SEASONED TO TASTE
From seasonedtotasteblog.com
CAMARONES A LA CUCARACHA! SPICY SHRIMP APPETIZER!
From pinaenlacocina.com
MEXICAN CALDO DE CAMARóN RECIPE - MEXICAN FOOD JOURNAL
From mexicanfoodjournal.com
CAMARONES A LA DIABLA (SHRIMP DIABLO) - LEMON BLOSSOMS
From lemonblossoms.com
CAMARONES A LA VERACRUZANA - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
CAMARONES EMBARAZADOS, THE GRILLED SHRIMP RECIPE THAT BRINGS YOU …
From cocinaconcarmen.com
CAMARONES GUISADOS (STEWED SHRIMP) RECIPE - HISPANIC FOOD …
From hispanicfoodnetwork.com
CAMARON FRITO - RECIPES WIKI
From recipes.fandom.com
CAMARONES A LA DIABLA - SLENDER KITCHEN
From slenderkitchen.com
CAMARONES FRITOS CON CREMA DE CHIPOTLE - MEXICAN APPETIZERS …
From mexicanappetizersandmore.com
COCTEL DE CAMARONES (MEXICAN SHRIMP COCKTAIL) - RECIPES - BAKE IT …
From bakeitwithlove.com
HOW TO MAKE THE BEST MEXICAN STYLE CRISPY FRIED SHRIMP WITH …
From youtube.com
CAMARONES A LA DIABLA - MAVEN COOKERY
From mavencookery.com
CAMARONES GUISADOS (PUERTO RICAN STEWED SHRIMP)
From kitchengidget.com
CAMARONES A LA MEXICANA (RANCHERO STYLE SHRIMP) + VIDEO
From muybuenocookbook.com
CAMARONES AL AJILLO (GARLIC SHRIMP) - THE SIX FIGURE DISH
From thesixfiguredish.com
CALDO DE CAMARóN RECIPE {MEXICAN SHRIMP SOUP}
From allthingsmexican.com
SHRIMP FRIED RICE | ARROZ FRITO CON CAMARONES - CHEF ZEE COOKS
From chefzeecooks.com
CAMARON REBOSADO (CRISPY BREADED SHRIMP) - TODAY'S DELIGHT
From todaysdelight.com
GUATEMALAN SHRIMP CEVICHE DE CAMARON RECIPE - A TASTE FOR TRAVEL
From atastefortravel.ca
CAMARONES ENCHILADOS | SHRIMP STEW - LATINA MOM MEALS
From latinamommeals.com
CAMARONES ENCHILADOS OR SPICY SHRIMP RECIPE - HOT LOLLIES
From hotlollies.com
MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES) - RICARDO
From ricardocuisine.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love