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.
Provided by Jennifer Aleman
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 16
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
CAMARONES A LA MEXICANA
Reminds me of a Mexican shrimp and grits. A semi-spicy tomato sauce ladled over cilantro rice and topped with seasoned, fried shrimp. What about that doesn't sound amazing?
Provided by Brian Genest
Time 2h15m
Yield 6
Number Of Ingredients 30
Steps:
- Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour.
- Meanwhile, make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down, about 20 minutes.
- Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes, sliced onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce on medium-low for 45 minutes.
- Meanwhile, rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes.
- Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot.
- Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro.
- Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat.
- Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.
Nutrition Facts : Calories 399.6 calories, Carbohydrate 52.2 g, Cholesterol 189.9 mg, Fat 10.5 g, Fiber 4.7 g, Protein 24.7 g, SaturatedFat 4.5 g, Sodium 2606.6 mg, Sugar 5.8 g
CAMARONES AL TEQUILA
Steps:
- Heat a large skillet over medium-high heat and add the butter and the shrimp. Saute the shrimp until pink then add the onions, tomatoes and the cilantro. Let it sit for about 2 minutes then enhance the favor by adding the tequila, chili powder, if desired, salt and pepper, to taste. Then let it sit for 1 to 2 minutes so it may absorb the favor of the tequila.
- Serve with rice and vegetables.
CAMARONES A LA DIABLA
Provided by Food Network
Categories appetizer
Time 30m
Yield 4 to 8 servings
Number Of Ingredients 10
Steps:
- For the sauce:
- Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
- For the shrimp:
- Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.
CAMARONES AL TEQUILA
I had this wonderful dish at a Mexican restaurant in Olympia, WA. It is so flavorful and delicious. I searched for a recipe and found several but none that use sundried tomatoes like we had it at the restaurant. It is only 4 WW points before the tortillas or rice. I like to just eat it with a fork and use a tortilla to just sop of the juices. (A 6-inch fliour tortilla is 2 points).
Provided by Alskann
Categories Mexican
Time 15m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet over medium-high heat and add the butter and the shrimp.
- Saute the shrimp until pink.
- Add the onions, tomatoes and cilantro.
- Let it sit for about 2 minutes then enhance the favor by adding the tequila, chili powder, salt and pepper, to taste.
- Let it sit for 1 to 2 minutes so it may absorb the favors.
- Serve over hot rice or with flour tortillas.
Nutrition Facts : Calories 157.6, Fat 9.8, SaturatedFat 5.7, Cholesterol 97.4, Sodium 1445.6, Carbohydrate 7, Fiber 1.5, Sugar 3.5, Protein 11.3
SHRIMP VERACRUZ-STYLE (CAMARONES A LA VERACRUZANA)
Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough.
Provided by Bayhill
Categories Peppers
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut bell pepper into 1-1/2"x1/2" strips. Heat 1 Tablespoon oil in a large saucepan. Add onion and green pepper strips. Cook until onion is tender but not browned. Add tomatoes, whole olives, capers, bay leaf, sugar and salt. Bring to a boil; reduce heat.
- Cover and simmer 20 minutes. Taste sauce and add more salt if needed. Heat 2 Tablespoons oil in another large skillet. Add shrimp.
- Cook over medium heat until shrimp turns pink, about 3 minutes. Sprinkle a few drops of lime juice over shrimp. Add sauce. Cook and stir 3 to 4 minutes longer. Serve immediately.
Nutrition Facts : Calories 208.9, Fat 11.7, SaturatedFat 1.5, Cholesterol 143.2, Sodium 973.3, Carbohydrate 9.6, Fiber 2.4, Sugar 5.2, Protein 17.1
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