Sonoran Shrimp Recipes

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SONORAN SHRIMP



Sonoran Shrimp image

Make and share this Sonoran Shrimp recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 8

1 (10 ounce) package frozen whole kernel corn, thawed
1 lb medium uncooked shrimp, peeled and deveined
1 cup salsa (as mild or hot as you like)
4 teaspoons lime juice
1 teaspoon olive oil
1 low-sodium chicken bouillon cubes or 1 teaspoon low-sodium instant chicken bouillon granules
1 teaspoon chili powder
2 cups instant brown rice

Steps:

  • Also need: 4 sheets heavy duty aluminum foil (12x18-inches each).
  • Preheat oven to 450 degrees F or preheat grill to medium-high.
  • Center a quarter of the corn on each sheet of aluminum foil, and top with shrimp and salsa.
  • Drizzle with lime juice and olive oil.
  • Bring up sides of foil and double fold.
  • Then double fold ends to form a packet, leaving room for heat circulation inside packet.
  • Repeat to make four packets.
  • Bake 14 to 18 minutes on a cookie sheet in oven OR grill 12 to 18 minutes in covered grill.
  • Open to allow steam to escape and enjoy.
  • Serve with chili rice.
  • To prepare rice while packets are cooking, follow package directions, adding bouillon cube to water.
  • Stir chili powder into cooked rice.

MEXICAN SHRIMP COCKTAIL



Mexican Shrimp Cocktail image

I first tried something similar to this in San Antonio and could never find a recipe that really recaptured what I had there. I experimented and finally came up with this. Anyone who has tried it has begged for the recipe. Try it with tortilla chips!

Provided by Sarah Z

Categories     Appetizers and Snacks     Seafood     Shrimp

Time 3h15m

Yield 6

Number Of Ingredients 11

2 pounds cooked shrimp, peeled and deveined
1 tablespoon crushed garlic
½ cup finely chopped red onion
¼ cup fresh cilantro, chopped
1 ½ cups tomato and clam juice cocktail
¼ cup ketchup
¼ cup fresh lime juice
1 teaspoon hot pepper sauce, or to taste
¼ cup prepared horseradish
salt to taste
1 ripe avocado - peeled, pitted and chopped

Steps:

  • Place the shrimp in a large bowl. Stir garlic, red onion, and cilantro. Mix in tomato and clam juice cocktail, ketchup, lime juice, hot pepper sauce, and horseradish. Season with salt. Gently stir in avocado. Cover, and refrigerate 2 to 3 hours. Serve in one large bowl or ladle into individual bowls.

Nutrition Facts : Calories 257.8 calories, Carbohydrate 15.8 g, Cholesterol 295.1 mg, Fat 6.7 g, Fiber 3.2 g, Protein 33.3 g, SaturatedFat 1.2 g, Sodium 710.6 mg, Sugar 6.1 g

SONORAN SHRIMP SCAMPI



Sonoran Shrimp Scampi image

Provided by Beth Janes

Categories     Roast     Sauté     Low Cal     Dinner     Shrimp     Spring     Summer     Healthy     Self     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 servings

Number Of Ingredients 13

3 poblano chiles
1 pound medium shrimp, shelled and deveined
1 teaspoon salt, divided
1/4 teaspoon freshly ground black pepper, divided
2 tablespoons olive oil
2 cloves garlic, finely chopped
2 red bell peppers, cored, seeded and thinly sliced
2 tablespoon chopped (or thinly sliced) sun-dried tomatoes (about 3 halves)
1 tablespoon limezest
1/4 cup fresh lime juice
1/2 cup white wine
4 cups farfalle, preferably whole- wheat, cooked
1/4 cup fresh cilantro, chopped

Steps:

  • Place chiles directly over the burners of a gas stove. Roast over medium-high heat, turning occasionally, until skin is charred and chiles soften, 10 to 15 minutes. (To roast in oven, cover a large cookie sheet with foil. Place chiles on sheet and broil, turning occasionally, until skin is charred and chiles soften, 12 to 17 minutes.) Remove from heat and cool. Remove peel and seeds. Slice thinly; set aside. Sprinkle shrimp with half the salt and pepper. Heat oil in a large pan over high heat. Cook shrimp, stirring occasionally, 2 to 3 minutes. Add garlic; cook until fragrant, about 1 minute. Stir in chiles, red peppers, tomatoes, zest and lime juice. Cook until liquid reduces by half and shrimp are no longer translucent, 1 to 2 minutes. Add wine and reduce until slightly syrupy. Stir in pasta. Reduce heat to low and cover 1 minute. Top with cilantro and serve.

CLASSIC MEXICAN SHRIMP COCKTAIL



Classic Mexican Shrimp Cocktail image

Make and share this Classic Mexican Shrimp Cocktail recipe from Food.com.

Provided by Dirty Bird

Categories     For Large Groups

Time 1h30m

Yield 20 serving(s)

Number Of Ingredients 22

2 lbs large shrimp (cooked, peeled, and tails removed)
46 ounces v- 8 spicy vegetable juice (1 bottle)
16 ounces Clamato juice
20 key limes, juice of, mexican
12 ounces orange soda
4 large tomatoes (diced)
1 large onion (chopped)
1 bunch green onion (chopped)
1 stalk celery (chopped)
1 cucumber (peeled, de-seeded, and diced)
6 radishes (chopped)
4 fresh serrano chilies, diced or 4 jalapenos
2 bunches fresh cilantro (leaves only)
1 tablespoon oregano
2 tablespoons olive oil
2 tablespoons sugar
1 tablespoon Worcestershire sauce
2 tablespoons prepared horseradish
2 teaspoons minced garlic
1 tablespoon pepper
1 tablespoon Old Bay Seasoning or 1 tablespoon celery salt
3 avocados (garnish)

Steps:

  • Mix all ingredients (except avocado) in large pot, stir well. Refrigerate for at least 2-3 hours. Serve in glass bowls. Garnish with diced avocado.

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