MEXICAN SHRIMP SOUP (CALDO DE CAMARON)
The perfect recipe for when you have fish broth to spare. Fresh shrimp are simmered in a fish broth with potatoes and carrots.
Provided by agonzalez
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Heat oil in a saucepan over medium heat. Add onion; saute until translucent, about 3 minutes. Add potatoes and carrots; saute until starting to soften, about 5 minutes. Pour in fish stock and bring to a boil. Add shrimp bouillon. Reduce heat and simmer until vegetables are soft, about 10 minutes. Add shrimp; cook until bright pink on the outside and the meat is opaque, about 5 minutes. Season with salt. Serve hot with lime wedges and jalapenos.
Nutrition Facts : Calories 204.1 calories, Carbohydrate 18.5 g, Cholesterol 143.8 mg, Fat 4.1 g, Fiber 2.7 g, Protein 22.1 g, SaturatedFat 0.8 g, Sodium 1201.3 mg, Sugar 2.3 g
AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
MEXICAN SHRIMP TOSTADAS (TOSTADAS DE CAMARON)
These tostadas are so crispy and good. They are made with chipotle grilled shrimp and spicy citrusy cole slaw with just a hint of heat. The shrimp are grilled only for a a few minutes (four minutes)so they are plump and juicy. We can never get enough of these. They are delicious. Enjoy
Provided by Juliann Esquivel @Juliann
Categories Seafood Appetizers
Number Of Ingredients 20
Steps:
- In a medium deep skillet heat cup of canola oil until hot. Fry one tortilla at a time over moderately high heat until golden on both sides aboiut 2 minutes per tortilla. remove to a paper towel lined pan. Sprinkle with a little salt while they are hot. Set oven at lowest setting and put pan in the oven just to keep tortillas warm.
- Have a grill pan ready to pre heat, but do not heat yet. In a large bowl squeeze the juice of one lime over the shrimp. Use one tabelspoon of the olive oil to sprinkle over the shrimp. Next sprinkle the chipotle powder, and shaker of seasonings garlic, cumin,& oregano over the shrimp. Next season with a little salt and black pepper. Toss the shrimp gently so they season well. Set seasoned shrimp aside to meld a little.
- In a large bowl toss the red and white cabbage or slaw mix with the scallions, red onion, radishes, tomatos, Next in a large measuring cup add sour cream, lime juice, honey, balsamic vinegar, olive oil, salt, pepper, cayanne pepper, and a little more chipotle powder about 1/4 tsp. Mix all very well. Pour over the shredded cabbage and mix real real good. Taste to see if seasonings are right. You might want a little sweeter add a little more honey.
- Now heat the grill pan, add a tabelspoon or two of olive oil and grill shrimp over moderate high heat, turning once, until they are pink and cooked through about 4 minutes total cooking time.
- Take out your warm tortilla tostadas set on a plate top with cabbage slaw, chipotle shrimp, avacado slice, and serve with a lime wedge. Pass the salsa. I usually serve with a tomatillo salsa or red salsa. Enjoy
MEXICAN SHRIMP CEVICHE TOSTADA RECIPE BY TASTY
Here's what you need: large shrimp, lemons, onion, garlic, medium tomatoes, large cucumber, fresh cilantro, ripe avocado, clamato tomato cocktail juice, tostadas, salt and pepper, hot sauce
Provided by Amina Owens
Categories Appetizers
Yield 4 servings
Number Of Ingredients 12
Steps:
- Boil about 3 quarts of water in a deep cooking pan. Once the water is boiling, reduce heat and put in the shrimp to cook for about 2-3 minutes until they look pink. Turn off the stove, drain the shrimp with a colander on the kitchen sink and set aside to cool off.
- Make the lemon marinade by mixing lemon juice with diced onions and garlic. Sprinkle it with salt & pepper to taste and set aside.
- Cut the shrimp in half and add to a deep large bowl. With this, mix marinade, tomatoes, cucumber, cilantro, and salt and pepper to taste. Mix well.
- Add Clamato juice and diced avocados. Mix well, then cover and refrigerate for ~1 hour.
- To serve, plate fresh tostada shells and top with marinated ceviche mix. Sprinkle with hot sauce of choice if desired.
Nutrition Facts : Calories 256 calories, Carbohydrate 23 grams, Fat 8 grams, Fiber 7 grams, Protein 26 grams, Sugar 6 grams
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