Shrimp À La Criolla Recipes

SHRIMP A LA DIABLA (CAMARONES A LA DIABLA)

Steps:

• Heat a large skillet over medium heat; add vegetable oil, then add the Yunnan chiles. Fry until the chiles are a dark red color, about 5 minutes.
• Add chiles to a 64-ounce blender along with the garlic, salt, pepper, 2 tablespoons melted butter and 2 cups water. Blend together until you have a thick, smooth consistency, about 3 minutes.
• Heat a large skillet over medium heat, then add blended diabla sauce and bring to a boil (see Cook's Note).
• Heat a separate skillet over medium heat and add remaining 2 tablespoons melted butter. Saute shrimp until they are half cooked, about 3 minutes, then add the diabla sauce. Keep over medium heat until shrimp are fully cooked, another 3 minutes.
• Serve shrimp with a side of rice and beans and enjoy with corn or flour tortillas.

SHRIMP CREOLE

Steps:

• Peel shrimp. Make a shallow cut lengthwise down back of each shrimp; wash out vein. Cover and refrigerate.
• In 3-quart saucepan, melt butter over medium heat. Cook onions, bell peppers, celery and garlic in butter about 10 minutes, stirring occasionally, until onions are tender.
• Stir in remaining ingredients except rice and shrimp. Heat to boiling; reduce heat to low. Simmer uncovered 10 minutes.
• Stir in shrimp. Heat to boiling; reduce heat to medium. Cover and cook 4 to 6 minutes, stirring occasionally, until shrimp are pink and firm. Remove bay leaves. Serve shrimp mixture over rice.

LOUISIANA SHRIMP CREOLE II

Steps:

• In a 2 quart saucepan, melt butter or margarine over medium heat. Add onion, green pepper, celery, and garlic; cook until tender.
• Mix in cornstarch. Stir in stewed tomatoes, tomato sauce, Worcestershire sauce, chili powder, and red pepper sauce. Bring to a boil, stirring frequently. Stir in shrimp, and cook for 5 minutes.

SALSA CRIOLLA

Steps:

• In a large bowl, combine the first five ingredients. In a small bowl, whisk the lemon juice, oil, sugar, salt and pepper. Pour over onion mixture; toss to coat. Refrigerate until chilled. Serve with a slotted spoon.

SHRIMP À LA CRIOLLA RECIPE

Steps:

• For the stew: In a slow cooker, combine the tomatoes, bell pepper, tomato sauce, ½ cup water, the garlic, cilantro, cumin, salt, and bay leaves and stir. Cover and cook on low for 6 to 8 hours. For the shrimp: In a medium bowl, combine the shrimp, olive oil, garlic, cumin, salt, and pepper flakes. Refrigerate until the stew has finished cooking. When the stew is done, stir in the shrimp, olives, and brine. Cover and cook until the shrimp is opaque, 20 to 30 minutes on high. Discard the bay leaves. Serve immediately, garnished with the cilantro.

BISTEC A LA CRIOLLA ( COLOMBIAN STYLE SKIRT STEAK IN SAUCE)

Steps:

• Place steaks between wax paper and pound with a mallet to 1/4 inch thickness; set aside.
• In a large resealable plastic bag, combine oil, mustard, cumin, garlic, cilantro, and salt and pepper; add steaks, seal (squeezing out as much air as possible), and work marinade over all sides of the meat.
• Refrigerate to marinate at least one hour, up to overnight.
• Meanwhile, prepare the hogao; heat oil in a skillet over medium low heat, add tomatoes, green onions, garlic, ground cumin and cook until tomatoes soften, about 15 or 20 minutes.
• Reduce heat to low and add in salt and pepper to taste and cilantro, cook until tomatoes break down, about 10 minutes more; remove from heat.
• Heat a large skillet, over medium heat; add 1 tablespoon vegetable oil.
• Place steaks into skillet and cook 3 minutes per side.
• Add 1 1/2 cups hogao, cover and cook for 7 minutes more; serve.