SHRIMP IN ADOBO
Categories Low Cal High Fiber Cinco de Mayo Dinner Shrimp Healthy Low Cholesterol Bon Appétit Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 9
Steps:
- Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool.
- Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes.
- Transfer chiles with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 teaspoons salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add shrimp and toss until evenly coated.
- Preheat broiler. Place shrimp on a rimmed baking sheet in an even layer. Broil, watching closely and stirring halfway through, until shrimp are just cooked through and are browned in spots, 4-5 minutes. Season with salt.
SHRIMP IN ADOBO SAUCE
Shrimp a la diabla ("devil shrimp") is a very popular spicy shrimp dish in Manzanillo, Mexico. After visiting I searched the internet for a recipe, and this was the closest I found. It is traditionally served with rice and vegetables (usually a mix of lightly steamed broccoli and carrots.) I haven't tried this recipe yet but it sounds delicious.
Provided by Kim in Walnut Creek
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- cover the chiles with hot water and let them sit for 15 minutes or until softened.
- combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
- saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
- reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
- add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.
Nutrition Facts : Calories 247, Fat 12, SaturatedFat 1.6, Cholesterol 172.8, Sodium 174.3, Carbohydrate 10, Fiber 2.5, Sugar 2.1, Protein 24.6
ADOBO STYLE SHRIMP (FILIPINO)
Yes, you can pretty much "adobo" anything. Here is an adapted recipe I found somewhere online that I tweaked a bit here and there. [The original recipe contained MSG as one of the ingredients.] I don't know if this is "authentic" per se, because all cooks have their own preferences, but it does follow the basic recipe. Hope you enjoy!
Provided by cali_love
Categories Filipino
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Wash shrimp and cut off whiskers. Drain.
- Place in pan or wok, add all ingredients except sugar and cooking oil.
- Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
- Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
- Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
- When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
- [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
- [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
- Put on serving platter and garnish with chopped scallions (optional).
- Serve with steamed Jasmine rice.
CAMARONES EMBARAZADOS (ADOBO GRILLED SHRIMP)
Camarones embarazados translates to pregnant shrimp, but these crustaceans aren't necessarily carrying roe. The catchy name is a play on words: "en vara" means on a stick, and "asado" means roasted, and together, "en vara asado" sounds like "embarazado." These shrimp are soaked with an adobo that becomes a crunchy crust when grilled. This take on the dish, which spread from Puerto Vallarta on the Pacific coast of Mexico to beaches all over the country, combines guajillo chiles and chiles de árbol with the surprising addition of Mexican chocolate. The chocolate rounds out the sharpness of the adobo and provides a caramelized finish. Simmered extra adobo is delicious for dipping the shrimp hot off the coals.
Provided by Pati Jinich
Categories seafood, skewers and kebabs, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, combine the whole tomatoes, guajillo chiles, chiles de árbol and garlic cloves, and cover with water by an inch or two. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the tomatoes are very soft and their skins start to break, 8 to 10 minutes. (The chiles should rehydrate and plump up.) Using a slotted spoon, transfer the solids to a blender, and add the scallions, oregano, allspice, cumin, thyme, vinegar, butter, Mexican chocolate and salt. (Discard the cooking water.) Purée until completely smooth, then scrape the adobo into a large bowl and let cool completely.
- Place the shrimp in the bowl with the cooled adobo and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
- When ready to eat, take the shrimp out of the refrigerator. Prepare an outdoor charcoal or gas grill for direct grilling over high heat. Thread the shrimp onto skewers and place on a sheet pan. If using head-on shrimp or shell-on shrimp, insert the skewer where the head meets the body, thread the skewer through the body while straightening it out, then push it out through the tail end. If using peeled shrimp, thread the skewer through the tops and bottoms of the shrimp without passing it through the length of the bodies. Once all are skewered, generously douse the shrimp with more adobo (reserve some for serving) and sprinkle a bit of salt on top.
- Scrape the remaining adobo into a small saucepan or skillet and set over medium heat. Bring to a simmer and continue simmering, stirring constantly, for 3 to 4 minutes. Scrape into a serving bowl and set aside.
- Set the skewers on the hot grill grate. For head-on shrimp, cook, flipping once, until the shells have crisped, browned and achieved some charring, and the bodies have cooked through, 3 to 4 minutes per side. For headless shell-on shrimp, grill for about 3 minutes per side, and for peeled shrimp, about 2 minutes per side. (If using a gas grill, close the lid between flips.)
- Transfer the skewers to a platter and serve with the reserved adobo sauce and lime wedges. Let everyone eat by dipping the shrimp in the adobo sauce and squeezing fresh lime juice on top. The shrimp can be eaten in their entirety - heads, shells, tails and everything in between - or peeled.
SPICY ADOBO SHRIMP COCKTAIL
Provided by Maggie Ruggiero
Categories Picnic Quick & Easy Lunch Shrimp Avocado Celery Cucumber Healthy Potluck Gourmet Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 (first course or light lunch) servings
Number Of Ingredients 12
Steps:
- Cook shrimp in lightly salted boiling water until just cooked through, 2 to 3 minutes, then drain. Chill until cold, about 10 minutes.
- Gently stir together remaining ingredients with 1/2 teaspoon salt, then stir in shrimp.
GRILLED CHIPOTLE SHRIMP
I created this recipe for a Cinco de Mayo party, and it was a hit! It's so easy, yet has a serious wow factor. The creamy dipping sauce mellows out the shrimp's heat perfectly. -Mandy Rivers, Lexington, South Carolina
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield about 5 dozen (1-1/4 cups sauce).
Number Of Ingredients 15
Steps:
- In a small saucepan, bring the brown sugar, chipotles, adobo sauce, garlic, water, lime juice, oil and salt to a boil. Reduce heat; cook and stir 2 minutes longer. Remove from the heat; cool completely., Transfer mixture to a large bowl. Add the shrimp; turn to coat. Cover and refrigerate for up to 2 hours., Meanwhile, combine the sauce ingredients; chill until serving. , Drain and discard marinade. Thread shrimp onto metal or soaked wooden skewers. , Grill shrimp on an oiled rack, covered, over medium heat or broil 4 in. from the heat until shrimp are pink, 6-8 minutes, turning once. Serve with sauce.
Nutrition Facts : Calories 27 calories, Fat 1g fat (1g saturated fat), Cholesterol 21mg cholesterol, Sodium 47mg sodium, Carbohydrate 1g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
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- Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool.
- Using kitchen scissors and working over a medium bowl, cut chiles into 1-inch rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes.
- Transfer chiles with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 tsp. salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add shrimp and toss until evenly coated.
- Preheat broiler. Place shrimp on a rimmed baking sheet in an even layer. Broil, watching closely and stirring halfway through, until shrimp are just cooked through and are browned in spots, 4–5 minutes. Season with salt.
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