Camarones Al Tequila Recipes

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THE ORIGINAL CAMARONES A LA DIABLA



The Original Camarones a la Diabla image

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

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1 ½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

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 TEQUILA



Camarones Al Tequila image

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

1 1/2 tablespoons butter
14 -16 large shrimp, shelled and deveined
1/4 cup chopped onion
1/4 cup chopped sun-dried tomato
1 tablespoon freshly chopped cilantro leaf
drizzle tequila
1/2 teaspoon chili powder (or to taste)
1 teaspoon salt (or to taste)
1/2 teaspoon fresh ground black pepper (or to taste)
4 small flour tortillas (optional) or 2 cups hot cooked rice (optional)

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

CAMARONES AL TEQUILA



Camarones al Tequila image

Provided by Food Network

Categories     main-dish

Time 15m

Yield 2 servings

Number Of Ingredients 9

1 1/2 tablespoons butter
16 to 20 small shrimp
About 1/4 cup chopped onions
About 1/4 cup chopped tomatoes
1 tablespoon freshly chopped cilantro leaves
Drizzle tequila
Pinch Guajillo chili powder, optional
Salt
Freshly ground black pepper

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 MEXICANA



Camarones a la Mexicana image

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

1 tablespoon chili powder
1 tablespoon garlic powder
1 teaspoon onion powder
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon ground allspice
1 teaspoon salt
½ teaspoon cayenne pepper
1 ½ pounds uncooked medium shrimp, peeled and deveined
1 tablespoon salted butter, or as needed
⅓ medium white onion, diced
1 clove garlic, minced
5 medium Tomatoes, red, ripe, raw
2 cups chicken stock
½ medium white onion, sliced
1 large green bell pepper, seeded and sliced
2 small jalapeno peppers, seeded and sliced
1 tablespoon chili powder
1 teaspoon ground cumin
1 tablespoon salt
1 teaspoon ground black pepper
1 ½ cups uncooked white rice
1 tablespoon vegetable oil, or as needed
3 cloves garlic, minced
1 medium lime, zested
3 cups water
2 tablespoons lime juice
1 teaspoon salt
⅓ bunch chopped fresh cilantro
2 tablespoons salted butter, or as needed

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

SHRIMP IN TEQUILA: CAMARONES AL TEQUILA RECIPE - (5/5)



Shrimp in Tequila: Camarones al Tequila Recipe - (5/5) image

Provided by alva

Number Of Ingredients 8

1/2 large onion, finely chopped
10 shallot, finely chopped
3 tablespoons butter
2 1/4 pounds shrimp, fresh or frozen
6 tablespoons chopped parsley
2 tablespoons chopped capers
400 millilitres tequila
salt and pepper

Steps:

  • 1.In a frying pan, saute the chopped onion and shallots in butter. Add the shrimp and cook shrimp until pink in colour. Add chopped parsley and capers to the pan. Remove the pan from the heat and pour in half of the tequila. Return the pan to the heat. Season with salt and pepper, to taste. When ready to serve, remove the pan from the heat and pour in the rest of the tequila. Using a match, flambe the alcohol carefully. Flames should die down in a few seconds. Serve hot.

TEQUILA SHRIMP (CAMARONES BORRACHOS) RECIPE - (4.5/5)



Tequila Shrimp (Camarones Borrachos) Recipe - (4.5/5) image

Provided by á-2323

Number Of Ingredients 10

2 tbsp olive oil
1 white onion, diced
3 cloves garlic, minced
24 shrimp, peeled
1/4 c tequila
3 Roma tomatoes, diced (or can of diced tomates, drained)
2 limes, juiced
1 tbsp chopped cilantro
1 avocado, peeled, pitted, diced
salt and pepper to taste

Steps:

  • Saute onions and garlic in the olive oil until the onions are translucent. Add shrimp and continue to saute for 3 to 4 minutes. Add tequila and burn off the alcohol. Add the tomatoes and saute for another 3-4 minutes. Add lime juice when the shrimp is cooked half way. When shrimp is fully cooked, fold in the cilantro and avocado. Season with salt and pepper and serve.

CAMARONES AL CILANTRO



Camarones Al Cilantro image

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

1 lb firm fresh tomatillo, husks discarded and tomatillos rinsed in warm water and halved
1 lb fresh poblano chile, seeds and ribs discarded, and chiles coarsely chopped (about 4)
8 garlic cloves, crushed
1/2 cup water
1 1/2 teaspoons salt
2 lbs large shrimp, in shell (21 to 25 per lb)
1/2 cup olive oil
4 cups loosely packed fresh fresh cilantro stems
1/4 cup unsalted butter

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

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