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 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
CAMARONES AL CILANTRO
Make and share this Camarones Al Cilantro recipe from Food.com.
Provided by dicentra
Categories Southwestern U.S.
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
- While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
- Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids).
- Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
- Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer.
- Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
Nutrition Facts : Calories 675.8, Fat 43.9, SaturatedFat 11.9, Cholesterol 376.1, Sodium 1228.7, Carbohydrate 22, Fiber 4.4, Sugar 10.5, Protein 50.4
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 AL CARBON: GRILLED TIGER SHRIMP WITH TWO SAUCES
Steps:
- In a blender or food processor blend the avocado, tomatillos, cilantro, water and salt, until you get a smooth puree. Set aside. In a blender or food processor blend the tomatoes, chipotles, water and salt, until you get a smooth puree. Set aside.
- Season the shrimp with salt and on a grill or broiler cook the shrimp until tender; (being careful not to overcook).
- On a medium-size plate place the avocado sauce on half of the plate, and on the other half the tomato-chipotle sauce; garnish the plate with the mango slices and set the grilled shrimp between the 2 salsas.
GARLICKY SHRIMP-CILANTRO TACOS (TACOS DE CAMARONES AL MOJO DE AJ
This is party food from the Cinco de Mayo Party article in Sunset magazine. Recipe courtesy Thomas Schnetz the owner of a popular Oakland restaurant. If you like garlic, and you like shrimp, you'll love this recipe!
Provided by cookiedog
Categories Mexican
Time 35m
Yield 16 tacos, 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in a large frying pan over high heat. Add onions and chilies and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.
- Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute.
- Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test), about 3-5 minutes; transfer shrimp to bowl with reserved vegetables.
- Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to a pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.
- Serve shrimp in a large bowl with tortillas accompanied by lime wedges to squeeze over the top.
Nutrition Facts : Calories 390.5, Fat 15.6, SaturatedFat 5.2, Cholesterol 291.3, Sodium 383.3, Carbohydrate 30.2, Fiber 4.5, Sugar 3.2, Protein 33.3
SHRIMP IN CILANTRO SAUCE
Steps:
- Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
- While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
- Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
- Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
- *Available at Latino markets and many supermarkets.
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