Camarones Italianos A La Parrilla Recipes

CAMARONES "ITALIANOS" A LA PARRILLA

Steps:

• Mezcla el aceite, el vinagre y la mezcla de aderezo en una vinagrera o en un tazón pequeño como indica el sobre. Vierte sobre los camarones en un recipiente llano; cubre. Pon a marinar en la nevera durante varias horas o toda la noche. Escurre; desecha el aderezo.
• Ensarta los camarones y los pimientos en los pinchos (alambres), alternándolos.
• Colócalos en una parilla engrasada sobre brasas calientes. Ásalos entre 5 y 6 minutos por lado, o hasta que los camarones adquieran un color rosado. Espolvorea con albahaca.

THE ORIGINAL CAMARONES A LA DIABLA

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.

CAMARONES PICANTES A LA PARRILLA

Steps:

• Calienta la parrilla a fuego medio-alto.
• Licúa la salsa para asar y los chiles hasta que queden homogéneos. Corta cada rebanada de jamón a lo largo en 4 tiras. Alterna los camarones y el jamón al insertarlos en 8 brochetas.
• Asa las brochetas de 5 a 7 min. o hasta que se pongan rosados los camarones, volteándolas de vez en cuando y barnizándolas con la mezcla de salsa para asar.
• Espolvorea las brochetas con el queso.

CAMARONES A LA MEXICANA

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.