CAMARONES A LA DIABLA
Camarones a la Diabla (also known as diablo shrimp) are juicy, large shrimp covered in a bright red chile pepper sauce that are ready to eat in 30 minutes! (gluten free, low carb, paleo)
Provided by Isabel Eats
Categories Main
Time 28m
Number Of Ingredients 9
Steps:
- In a medium bowl or saucepan, add dried guajillo and arbol chiles. Add very hot or boiling water until chiles are fully submerged. Cover with a lid or large plate and let sit for 15 minutes, until chiles have softened.
- Using a slotted spoon, transfer the softened chiles to a large blender. Add the tomatoes, garlic, onion and salt. Puree until completely smooth. Taste and season with more salt, if necessary. If the sauce is too spicy, add more tomatoes.
- Heat a large saute pan or skillet over medium-high heat. Add olive oil and shrimp. Cook shrimp for 1 minute per side, or until shrimp is light pink.
- Add the red chile sauce to the pan or skillet and mix together to coat the shrimp. Lower the heat to medium and cook for 3 to 5 minutes, until the sauce is bubbling and hot.
- Remove the pan or skillet from the heat and serve alone as an appetizer or with Authentic Mexican Rice as a meal.
Nutrition Facts : ServingSize 1 /4th of recipe, Calories 279 kcal, Carbohydrate 8 g, Protein 25 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 248 mg, Fiber 2 g, Sugar 1 g, UnsaturatedFat 11 g
CAMARONES A LA DIABLA RECIPE (DIABLO SHRIMP)
This spicy camarones a la diabla recipe, aka "diablo shrimp", is fiery shrimp simmered in a homemade chili sauce. Quick and easy to make!
Provided by Mike Hultquist
Categories Appetizer Main Course
Number Of Ingredients 11
Steps:
- Rinse the dried peppers (ancho, guajillo and chiles de arbol), then remove the stems and seeds. Set them into a large bowl and cover them with very hot water. Steep for 20 minutes to soften.
- Drain then transfer the softened peppers to a food processor. Add the tomatoes, onion, serrano pepper, garlic, apple cider vinegar and 1/2 teaspoon salt. Process until smooth. Taste and adjust for salt. Strain, if desired, for a smoother sauce. Thin with a bit of water, if desired.
- Heat the vegetable oil in a pan to medium-high heat. Season the shrimp with salt and pepper, then sear the shrimp for 30 seconds per side. Remove the shrimp and set it aside.
- Add the diablo sauce and reduce the heat to medium. Simmer for 10 minutes to let the flavors develop.
- Return the shrimp to the pan and toss. Simmer for 1-2 minutes to warm the shrimp and cook it through. Serve.
Nutrition Facts : Calories 191 kcal, Carbohydrate 10 g, Protein 25 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 286 mg, Sodium 892 mg, Fiber 3 g, Sugar 5 g, ServingSize 1 serving
CAMARONES GUAYAQUIL
A great grilled shrimp popular from the coast of Ecuador up through the southern Pacific coast of Mexico. Serve it with fluffy rice, lime wedges, pureed avocado and, of course, some 'aji' - the ubiquitous condiment always on Ecuadorean tables. Cooking time is actually marinating time.
Provided by Chef Kate
Categories Ecuadorean
Time 2h15m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Mix the rum, honey and ginger together and pour over the shrimp.
- Marinate for two hours.
- Thread shrimps onto skewers so they remain flat and grill over hot coals turning and brushing with the remaining marinade until just done (about three minutes).
- You can also saute the shrimps in a saute pan over medium high heat, pouring some of the marinade over the cooking shrimp.
Nutrition Facts : Calories 251.2, Fat 2, SaturatedFat 0.4, Cholesterol 172.8, Sodium 169.6, Carbohydrate 18.8, Fiber 0.1, Sugar 17.4, Protein 23.2
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 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 EN CREMA CON CILANTRO - SHRIMP IN CREAMY CORIANDER
Make and share this Camarones En Crema Con Cilantro - Shrimp in Creamy Coriander recipe from Food.com.
Provided by adopt a greyhound
Categories Mexican
Time 45m
Yield 6 , 6 serving(s)
Number Of Ingredients 14
Steps:
- In a large skillet, heat the butter, when it begin to foam, add the garlic, tomatoes, coriander, sherry, and shrimp, and cook, stirring, 4 to 5 minutes.
- To prepare the sauce, in a saucepan over low heat, melt the butter.
- When it begins to foam, add the flour and cook, stirring, until well blended but not brown, 2 minutes.
- Raise the heat to medium, whisk in the stock and milk, and cook, whisking, until the mixture comes to a boil.
- Add the salt, pepper, Tabasco, and Worcestershire.
- Add the sauce to the shrimp, stir to blend, and cook over low heat 3 to 4 minutes.
- Remove to a heated serving platter and serve hot with Arroz Blanco.
CAMARONES (CON CREMA DE QUESO)
It's a delicious variation of Caribbean cuisine (less tradition blend of common Cuban flavors etc). A nice blend of spices but just enough as not to be overbearing! Instead of shrimp you can use crab if you wish, or a fine combination of the two for seafood lovers!
Provided by CaribbeanLady 2
Categories Caribbean
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Mix all of the ingredients in a bowl until well blended.
- You can spread over crackers or eat it with a salad after cooling for at least ten minutes! Buen provecho!
Nutrition Facts : Calories 456.2, Fat 41.8, SaturatedFat 25.8, Cholesterol 201.9, Sodium 471.2, Carbohydrate 4.4, Fiber 0.2, Sugar 0.9, Protein 17
CAMARONES EN SALSA / SHRIMP IN SAUCE
I got this recipe from one of my friend's Mexican Cookbooks. Another friend tried it first and made a few changes with the amounts and extra spices. And I've added some of my own changes. The end result is wonderful. I usually have all these ingredients on hand. It's a quick recipe. I put the jasmine rice in my rice cooker and by the time the rice is done, so is the shrimp and sauce.
Provided by CrazyInMaine
Categories Rice
Time 35m
Yield 5 serving(s)
Number Of Ingredients 18
Steps:
- Shell, de-vein and rinse shrimp, drain and set aside.
- Heat 2 Tbsp butter in skillet(I use a wok) over medium-high heat and saute onions and garlic.
- Add the Shrimp and cook until mostly pink.
- Add the lemon zest and lemon juice from one lemon and stir. Cook for about a minute.
- Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin. Cook over medium heat for 5 to 8 minutes or until hot.
- You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve.
- Top with fresh chives if desired.
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