Camarones Embarazados Adobo Grilled Shrimp Recipes

SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)

Shrimp a La Diabla (Camarones a la Diabla) image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 8

Ingredients

1/2 cup vegetable oil
4 cups dry Yunnan chiles
2 tablespoons granulated garlic
2 tablespoons salt
1 tablespoon ground black pepper
4 tablespoons melted butter
2 1/2 pounds shrimp, shelled and deveined
Serving suggestions: rice and beans, corn or flour tortillas

Steps:

Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.

CAMARONES AL AJILLO (GARLIC SHRIMP)

Camarones al Ajillo (Garlic Shrimp) image

Quick, easy and delicious shrimp that can be served over white rice or mofongo.

Provided by LatinaCook

Categories Seafood Shellfish Shrimp

Time 35m

Yield 4

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
¼ cup butter
½ green bell pepper, sliced
1 large onion, sliced
10 cloves garlic, pressed
1 pound fresh large shrimp, shelled and deveined
½ cup tomato sauce
1 tablespoon dried parsley
¼ teaspoon crushed red pepper flakes
salt and ground black pepper to taste

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 BORRACHOS (DRUNKEN SHRIMP)

Camarones Borrachos (Drunken Shrimp) image

Make and share this Camarones Borrachos (Drunken Shrimp) recipe from Food.com.

Provided by AlainaF

Categories Mexican

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

Ingredients

15 jumbo shrimp
1 1/2 ounces butter
1 tablespoon. onion, finely chopped
2 teaspoons fresh cilantro, washed, dried, finely chopped
1/2 teaspoon chipotle chile in adobo
2 ounces anejo tequila
salt and pepper

Steps:

Peel and devein the shrimp.
Chop onion finely.
Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely.
Mash the chiptole chile.
Heat a saute pan or frying pan over a high flame. Add butter, onions and chipotle chile.
Season shrimp with salt and pepper.
When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes.
Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up.
Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire.
Taste the juice in the pan and season it with a salt and pepper.

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