SHRIMP MEXICAN STYLE OR RANCHERO STYLE
Shrimp Mexican Style, or "Ranchero Style", is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better.
Provided by Mely Martínez
Categories Main Course Seafood
Time 30m
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a large skillet. Add the onion and cook for about 2 minutes until it starts looking transparent. Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning.
- Stir in the chopped tomato, cover, and reduce heat to medium. Cook for about 10 to 12 minutes. The tomatoes will release their juices and will soften.
- Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color. Remove from heat and stir in the chopped cilantro.
Nutrition Facts : ServingSize 4 oz, Calories 210 kcal, Carbohydrate 7 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 889 mg, Fiber 1 g, Sugar 4 g
MEXICAN SHRIMP AND GRITS
Provided by Food Network
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Peel the shrimp and set aside, reserving the shrimp shells.
- In a large saucepan, bring the water to a boil over medium heat. Add the shrimp shells and reduce the heat to medium-low. Cook for 15 to 20 minutes, stirring occasionally. Cool the shrimp stock, and strain. Discard the shells.
- In a large saucepan, bring 3 1/2 cups shrimp stock and 1/2 teaspoon salt to boil over medium heat. Add the grits, stirring well. Add the butter and stir until melted. Cover, and reduce the heat to low. Cook until thickened, stirring occasionally, about 15 to 20 minutes. Add the Velveeta, and stir until melted. Set aside and keep warm.
- In a large skillet over medium heat, add the chorizo and cook until browned and crumbly, about 5 minutes. Remove the chorizo, to a plate or bowl, leaving the drippings in the skillet. Add up to 3 tablespoons olive oil, if necessary. Put the skillet over medium heat, and add the onion. Cook for 4 minutes, then add the red pepper and jalapeno, and cook, stirring frequently, for 3 minutes. Sprinkle with the flour, stirring constantly for 3 minutes. Gradually add 2 cups of shrimp stock, stirring to scrape the bottom of the skillet and to prevent lumps. Stir in the cooked chorizo, and increase the heat to medium-high. Bring the mixture to a boil, and cook until slightly thickened. Add the shrimp, and cook until they turn pink, about 2 to 3 minutes. Remove the skillet from the heat, then add the cream and lime juice. Stir in the green onion, cilantro and remaining 1/2 teaspoon salt, and pepper. Transfer the grits to a serving platter and spoon the shrimp mixture over the top. Garnish with green onion and serve.
MEXICAN GRAVY
This is my version of Mexican village gravy. Serve over burritos, with chips, or anything else in which you like Mexican gravy.
Provided by tpf2005
Categories Side Dish Sauces and Condiments Recipes Gravy Recipes
Time 30m
Yield 6
Number Of Ingredients 7
Steps:
- Mix flour, chili powder, onion powder, oregano, and salt together in a small bowl.
- Heat oil in a large saucepan over low heat. Whisk flour mixture into hot oil until smooth. Pour water into mixture in small amounts and whisk to incorporate smoothly between additions. Bring the gravy to a simmer for 5 minutes. Remove from heat and cool 10 minutes.
Nutrition Facts : Calories 170 calories, Carbohydrate 10.1 g, Fat 14.2 g, Fiber 1.3 g, Protein 1.5 g, SaturatedFat 2.2 g, Sodium 419.7 mg, Sugar 0.5 g
MEXICAN STYLE SHRIMP GRAVY
Steps:
- Fry bacon in large skillet until crispy. Drain bacon and crumble leaving 1 tbsp. grease in skillet. Add shrimp, onion, green pepper and garlic. Saute over med. heat until shrimp turns pink. Sprinkle flour, salt & pepper over shrimp mixture. Stir and lightly brown. Add tomatoes with juice and chicken broth to shrimp mixture. Stir until combined and thickened. Garnish with bacon bits.
CHARLESTON SHRIMP 'N' GRAVY
Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.
Provided by ALRAYNA
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
- When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 12.6 g, Cholesterol 195.7 mg, Fat 11.1 g, Fiber 1.4 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1087.8 mg, Sugar 2.3 g
MEXICAN GRAVY OR ENCHILADA SAUCE
Just like the stuff at Taco Bell (or nearly so). I've made large batches of this and canned it, to have on hand throughout the year. Wonderful with chicken enchiladas, "enchiritos," burritos, and just as a dip for a taco. The original recipe came from a banged up library book featuring crock-pot recipes.
Provided by Debber
Categories Sauces
Time 20m
Yield 2 quarts approx, 25 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, melt the butter.
- While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
- Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
- This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
- Use "as is" or add to other recipes.
Nutrition Facts : Calories 38.5, Fat 2.5, SaturatedFat 1.3, Cholesterol 4.9, Sodium 235.2, Carbohydrate 3.5, Fiber 1.2, Sugar 0.9, Protein 1.4
SHRIMP EGG FU YUNG WITH MEXICAN AVOCADO GRAVY
This dish is a fairly traditional take on Egg Fu Yung, with a refreshingly different gravy. The creamy avocado pairs well with the crispy shrimp and vegetable patties. If you like things more on the spicy side, try serving this dish with Asian garlic chili sauce on the side. NOTE: Don't try to make the patties larger than 4 inches in diameter, they will be too hard to flip over. Also, make sure your frying oil maintains a 350 degree temperature so that your patties come out crisp and light.
Provided by flyincook
Categories Asian
Time 45m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 20
Steps:
- Peel and devein the shrimp, then cut them into small bite-sized pieces. Heat a small skillet and add the sesame oil, then add the shrimp. Cook them for about 2-3 minutes, until they are pink and just cooked through.
- In a large mixing bowl, combine the Chinese pea pods, shiitake mushrooms, bean sprouts, green onions, red bell pepper, minced ginger and cooked shrimp.
- In another bowl, beat the eggs with the salt and pepper until foamy. Pour the eggs into the bowl of shrimp and vegetables and mix well.
- In a small saucepan, bring the chicken broth, soy sauce and minced ginger to a low boil. Whisk in the corn starch and water mixture and stir constantly until thickened, about 2 minutes.
- Scrape the Mexican avocado into a small bowl and mash well with a fork until it is very smooth and creamy. Add the avocado to the saucepan and whisk it into the mixture until it is uniform and creamy. Stir in the light brown sugar, salt and pepper and set over very low heat, stirring occasionally until ready to use.
- Pour the canola oil into a large fry pan to a depth of about 3/4 of an inch and heat it until it reaches a temperature of 350 degrees. Stir the egg fu yung mixture well and then use a large serving spoon to scoop about 1/2 cup of the mixture and gently set it into the hot oil. Make no more than 2 or 3 patties at a time so that you have room to flip them over. Cook the patties for about 1 1/2 minutes, then flip them over and cook for another 1 1/2 minutes.
- Transfer the patties to a paper towel lined platter to drain and keep them warm in a warming drawer or 200 degree oven. Continue cooking patties until you have used up all of the mixture, stirring the avocado gravy every few minutes. Serve the patties alone or over jasmine rice with the Mexican avocado gravy spooned over the top. Serve garlic chili sauce on the side, if desired. Makes 4 servings.
Nutrition Facts : Calories 377.6, Fat 19.8, SaturatedFat 4.3, Cholesterol 446.4, Sodium 989.1, Carbohydrate 18.4, Fiber 7.3, Sugar 8.6, Protein 33.8
MEXICAN-STYLE SHRIMP COCKTAIL
Here's a tasty twist on a classic starter. This dish combines deliciously diverse Mexican flavors, from fresh cilantro to authentic hot sauce. The textural contrast of crunchy jicama and creamy avocado makes this a uniquely tasty cocktail sauce for any poached seafood.
Provided by Rick Bayless
Categories main-dish
Time 40m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Bring 1 quart (1L) of salted water to a boil. Add the shrimp and let the water return to a simmer and poach for an additional minute or two. Scoop the shrimp out and place onto a rimmed baking sheet and chill 30 minutes. The shrimp can be made a day in advance and chilled until ready to serve.
- For the sauce, stir together the ketchup, lime juice, the Mexican hot sauce, olive oil and cilantro in a large bowl. This step can be completed a day in advance, stored in the refrigerator in an airtight container.
- In a small strainer, rinse the onion under cold water, then shake off the excess liquid, and add to the sauce. Peel, dice and add the jicama; dice and add the cucumber. Stir in the chilled shrimp and the avocado right before serving.
- Garnish with lime and serve with tostadas, chips, or saltine crackers.
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- Combine shrimp, salt, 1/2 teaspoon garlic powder, and pepper in a mixing bowl; mix well. Set aside.
- Cook bacon in a skillet until crisp. Drain, reserving drippings in skillet. Crumble bacon, and set aside. Add flour to hot bacon drippings; cook over medium heat, stirring constantly, 10 minutes or until roux is the color of a copper penny. Add onion, celery, and green pepper; simmer 5 minutes.
- Add shrimp, remaining garlic powder, and water to cover, stirring well. Cook over medium heat, stirring frequently, until thickened. Add crumbled bacon; stir well. Serve over rice.
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