CAMARONES AL CHIPOTLE CON NARANJA
Dulce y picante, este sabroso platillo de camarones a la sartén se puede preparar en unos pocos minutos.
Provided by My Food and Family
Categories Recetas de cena
Time 18m
Yield 6 porciones de aproximadamente 1-1/4 taza cada una
Number Of Ingredients 6
Steps:
- Calienta el aderezo en una sartén grande a fuego medio-alto. Añade los camarones; cocínalos durante 4 min., revolviéndolos frecuentemente.
- Agrega la mermelada y los chiles; cocina y revuélvelos por 3 min. o hasta que los camarones estén tiernos. Retíralos del fuego.
- Incorpora el cilantro a los camarones. Sírvelos sobre el arroz.
Nutrition Facts : Calories 280, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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 AL CHIPOTLE (SHRIMP IN CHIPOTLE SAUCE)
I saw this posted today on the Cooking Channel blog and I REALLLLLY want to try it so I'm posting it here for safe keeping. I love chipotle anything anything and I love shrimp so I figured this one will be a winner!
Provided by PSU Lioness
Categories Mexican
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Using a food processor or blender, combine cream and chiles, adding chipotles a little at a time to taste, and pulse until smooth. Set aside.
- Melt butter in a large heavy skillet over medium heat.
- Sauté the green onion, garlic, and salt until soft, about 5 minutes.
- Add the sliced mushrooms and cook covered, about 3 minutes.
- Add the tomatoes and bring to a simmer. Reduce heat and cook, an additional 5 minutes.
- Add shrimp and simmer, covered until they begin to turn pink, about 2-3 minutes.
- Add broth if additional liquid is needed. Add the chipotle cream and heat until cooked through, an additional 3-5 minutes.
- Season with salt and pepper to taste.
- Serve with warm corn tortillas, over rice, or with avocado.
- Notes: To make broth, combine reserved shells with 2 cups of water and 1/2 teaspoon of salt and bring to a simmer. Continue to simmer over medium heat for 30 minutes. Strain and use broth as needed to add liquid to the dish or thin the cream sauce to desired consistency.
Nutrition Facts : Calories 162.7, Fat 5.5, SaturatedFat 2.6, Cholesterol 201.2, Sodium 1152.6, Carbohydrate 5.8, Fiber 0.9, Sugar 2.1, Protein 21.9
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