Mexican Shrimp Stew Recipes

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MEXICAN FISH STEW



Mexican Fish Stew image

Provided by Food Network Kitchen

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 6-ounce tilapia fillets, each cut into 4 pieces
Kosher salt and freshly ground pepper
3 limes (2 juiced, 1 cut into wedges)
1/2 pound new potatoes, thickly sliced
4 small pieces frozen corn on the cob
2 tablespoons extra-virgin olive oil
1 large onion, finely chopped
1/2 teaspoon dried thyme
3 cloves garlic, minced
1 tablespoon ancho or New Mexico chile powder
1 bunch cilantro, leaves and tender stems coarsely chopped
1 15-ounce can no-salt-added diced fire-roasted tomatoes

Steps:

  • Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.
  • Per serving: Calories 381
  • Fat 10 g (Saturated 2 g)
  • Cholesterol 85 mg
  • Sodium 333 mg
  • Carbohydrate 36 g
  • Fiber 5 g
  • Protein 39 g

Nutrition Facts : Calories 381 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 333 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 39 grams

MEXICAN STYLE MEAT AND VEGETABLE STEW - AZTECA'S MOLCAJETE



Mexican Style Meat and Vegetable Stew - Azteca's Molcajete image

Here's my take on Azteca Restaurant's Molcajete stew. Delicious! Don't let the long ingredient list bother you... although there are a lot of them, this recipe is actually quite easy to put together. Quick and easy!

Provided by Julesong

Categories     Stew

Time 30m

Yield 6 serving(s)

Number Of Ingredients 23

2 boneless skinless chicken breasts, cut into strips
8 ounces beef, such as flank steak, cut into strips
1 slice thick-cut meaty bacon
1 1/2 tablespoons vegetable oil
3 cups boiling water
2 teaspoons beef bouillon granules
1 teaspoon chicken bouillon granule
15 ounces tomato sauce
16 ounces small mushrooms, cut in halves
1/2 cup chopped fresh sweet onion
2 teaspoons minced roasted garlic
1 tablespoon dried ancho chile powder
1 teaspoon cumin
1/2 teaspoon cocoa powder
1/4 teaspoon cider vinegar
1 teaspoon dry sherry
1/4 teaspoon butter
1/2 teaspoon Tabasco sauce or 1/2 teaspoon your favorite hot sauce, to taste
salt & freshly ground black pepper, to taste
grated monterey jack cheese, for garnish
chopped scallion, for garnish
chopped jalapeno, for garnish (optional)
1 ripe avocado, pitted, peeled, and cut into slices, for garnish

Steps:

  • Fry the bacon in a large skillet until crispy; remove from pan, reserving drippings, cut into small pieces, and set aside.
  • Add the oil to the bacon drippings over medium temperature, then sauté the chicken and beef strips until browned, stirring occasionally, about 7 minutes.
  • In another large saucepan over medium heat, stir together the boiling water and bouillon granules until dissolved.
  • Add remaining ingredients (including reserved bacon) and the cooked meat strips, and simmer for 10 minutes.
  • Garnish, serve, and enjoy!
  • Note: to make the seafood version of Azteca's Molcajete, omit the chicken/beef and instead have 1/2 pound shelled and deveined shrimp, 1/2 pound scallops, and as much skinned and deboned whitefish fillet pieces as you'd like (about 1/4 pound or more) which you will add in during the last 5 minutes of cooking.
  • Note #2: we've also added a can of black beans to the recipe, to good effect. If the soup isn't as thick as you'd like it to be, try adding a can of refried beans - it works well! We've also served it with crisp tortilla strips and a dollop of Mexican crema instead of monterey jack. It's a versatile recipe, so experiment and enjoy yourself! :) If you have made the Rich and Delicious Enchilada sauce recipe of mine, you might recognize many of the soup ingredients - to make the sauce into soup, use 2 cups of the sauce, add 1 cup hot water and 1/2 teaspoon chicken stock granules, then add the cooked chicken and garnish ingredients as usual.

MEXICAN SHRIMP BISQUE



Mexican Shrimp Bisque image

I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. -Karen Harris, Littleton, Colorado

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 3 servings.

Number Of Ingredients 13

1 small onion, chopped
1 tablespoon olive oil
2 garlic cloves, minced
1 tablespoon all-purpose flour
1 cup water
1/2 cup heavy whipping cream
2 teaspoons chicken bouillon granules
1 tablespoon chili powder
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 pound uncooked medium shrimp, peeled and deveined
1/2 cup sour cream
Optional: Chopped fresh cilantro and sliced avocado

Steps:

  • In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.

Nutrition Facts : Calories 357 calories, Fat 28g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

MEXICAN SHRIMP STEW



Mexican Shrimp Stew image

There are seafood stews swimming through every cuisine in the world. This one has a decided Mexican flair you can create instantly with a can of diced tomatoes, a can of corn and black beans, and a handful of chopped cilantro. The shrimp cook in seconds, so they should be added in the last minute of simmering. Total cost: $9.57 Nutritional Information Per Serving: Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV *Daily Value

Provided by cannedfood

Categories     Stew

Time 19m

Yield 4 serving(s)

Number Of Ingredients 5

1 (19 ounce) can reduced sodium chicken and wild rice soup (or rice)
1 (14 1/2 ounce) can no-salt-added diced tomatoes
1 (11 ounce) can southwestern-style corn, drained
10 ounces medium shrimp, cleaned and deveined, 31-35 count
1/4 cup chopped cilantro

Steps:

  • Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
  • Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.
  • Serving Suggestions: Serve with warm tortillas, if desired.

Nutrition Facts : Calories 143.3, Fat 2, SaturatedFat 0.2, Cholesterol 90, Sodium 415.8, Carbohydrate 21.2, Fiber 2.9, Sugar 6, Protein 13.2

MOROCCAN SHRIMP STEW



Moroccan Shrimp Stew image

This Moroccan-inspired stew has a hearty tomato sauce base and is loaded with fresh garlic, onion, and red and green bell peppers. The harissa adds the right amount of peppery smoke flavor that will have your taste buds dancing. Garnish with fresh thyme if you like. Serve with jasmine rice and naan bread.

Provided by CookingWithShelia

Categories     Seafood Stew

Time 50m

Yield 6

Number Of Ingredients 13

2 tablespoons grapeseed oil, or more as needed
1 medium yellow onion, chopped
2 medium carrots, sliced
1 medium red bell pepper, cut into bite-sized pieces
1 medium green bell pepper, cut into bite-sized pieces
4 cloves garlic, chopped
2 tablespoons harissa paste
1 (14.5 ounce) can fire-roasted diced tomatoes, undrained
1 (6 ounce) can tomato paste
2 cups shrimp stock, or more as needed
1 (15 ounce) can garbanzo beans, rinsed and drained
1 pound uncooked medium shrimp, peeled and deveined
2 teaspoons sea salt

Steps:

  • Heat oil in a Dutch oven over medium heat. Add onion and cook, stirring, for 1 minute. Add carrots and bell peppers; cook and stir for 1 minute. Stir in garlic and 1 tablespoon harissa; mix well. Pour in fire-roasted tomatoes with liquid and stir to combine. Mix in tomato paste and remaining 1 tablespoon harissa until well combined.
  • Pour in stock slowly, stirring constantly, to ensure that all ingredients are well mixed together. Add garbanzo beans. Reduce heat and simmer, stirring occasionally, 15 to 20 minutes. If stew appears too dry, add a few more tablespoons stock if needed.
  • Add shrimp and salt. Mix well. Cover and cook until shrimp are bright pink on the outside and the meat is opaque, about 10 minutes. Be careful not to overcook the shrimp.

Nutrition Facts : Calories 241.5 calories, Carbohydrate 26.9 g, Cholesterol 115 mg, Fat 6.6 g, Fiber 5.4 g, Protein 18.9 g, SaturatedFat 0.8 g, Sodium 1560.4 mg, Sugar 8.2 g

MORE OR LESS MEXICAN HARVEST STEW



More or Less Mexican Harvest Stew image

Provided by Nancy Harmon Jenkins

Categories     dinner, one pot, soups and stews, main course

Time 55m

Yield 4 to 6 servings

Number Of Ingredients 17

1/2 pound chorizo sausage, cut into 1/2-inch chunks
1 large onion, chopped fine, about 1 1/2 cups
1 1/2 cups fresh shelled beans -- limas, cranberries or pintos, about 1 pound in the shell
8 ounces flat beer
1/2 cup diced deveined jalapeno peppers, a few seeds left in, in 1/4-inch pieces
1 cup chopped tomatillos or full-grown but still green tomatoes
2 1/2 cups corn kernels and their liquid, 3 to 6 ears depending on size
2 large bell peppers, 1 green and 1 red, cored, seeded and cut in 1/2-inch square pieces, about 2 cups
3/4 cup light cream, or 1/2 cup heavy cream and 1/4 cup half-and-half
1/4 cup of half-and-half
1 tablespoon minced fresh oregano, or 1 teaspoon dried
1/2 teaspoon ground cumin
Pinch ground cloves
1/2 cup chopped fresh coriander
1 large clove garlic, minced fine
Salt to taste
3 or 4 leaves romaine or other crisp lettuce, shredded fine, for garnish

Steps:

  • Put the sausage in a large nonreactive saucepan or small kettle over low heat and cook until a bit of fat is released. Raise the heat slightly and cook, stirring, until the sausage is browned and most of the fat is rendered. Remove and reserve the sausage; pour off all but a thin film of the fat.
  • Add the onion and cook, stirring often, until it is golden brown. Stir in the beans and beer, lower the heat, and simmer for 20 minutes or until the beans are almost tender.
  • Stir in the jalapenos and tomatillos, turn up the heat to medium, and cook, stirring often, until the liquid just peeks through the vegetables. Add the corn, sweet peppers, 1/2 cup of the cream, oregano, cumin, cloves, and reserved cooked sausage. Stir well, lower the heat to simmer, cover the panand let everything get acquainted for about 20 minutes.
  • Uncover the pan, add the remaining cream, the coriander and the garlic. Simmer just long enough to take the raw edge off the garlic, then add salt and serve at once, topped with the shredded lettuce.

Nutrition Facts : @context http, Calories 369, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 22 grams, Fiber 5 grams, Protein 11 grams, SaturatedFat 10 grams, Sodium 773 milligrams, Sugar 10 grams, TransFat 0 grams

MEXICAN SHRIMP STEW



MEXICAN SHRIMP STEW image

Categories     Shellfish

Yield 4

Number Of Ingredients 5

1 can (19 oz) reduced sodium chicken and wild rice (or rice) soup
1 can (14.5 oz) no salt added diced tomatoes
1 can (11 oz) Southwestern-style corn, drained
10 ounces medium (31-35 count) shrimp, cleaned and deveined
1/4 cup chopped cilantro

Steps:

  • Preparation Time: Approximately 7 minutes Cook Time: Approximately 12 minutes Preparation: Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes. Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.. Serving Suggestions: Serve with warm tortillas, if desired. Total cost: $9.57 Servings: 4 Nutritional Information Per Serving: Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV *Daily Value

MEXICAN SHRIMP STEW



MEXICAN SHRIMP STEW image

Categories     Soup/Stew     Shellfish

Yield 4

Number Of Ingredients 5

1 can (19 ounces) reduced-sodium chicken and wild rice (or rice) soup
1 can (14.5 ounces) no-salt-added diced tomatoes
1 can (11 ounces) Southwestern-style corn, drained
10 ounces medium (31-35 count) shrimp, cleaned and deveined
1/4 cup chopped cilantro

Steps:

  • Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Preparation: Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes. Clean shrimp. Stir in shrimp and cilantro into soup; return to a boil, about 1 minute. Serve in bowls. Serve with warm tortillas, if desired.

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