Tostadas De Camarones A La Parrilla Recipes

TOSTADAS DE CAMARONES A LA PARRILLA

Steps:

• Calienta la parrilla a fuego medio-alto.
• Pon los chiles y los elotes sobre la parrilla. Asa los chiles, volteándolos de vez en cuando, durante 10 min. o hasta que se ennegrezcan; transfiérelos a un tazón. Tápalos con envoltura plástica. Asa los elotes, volteándolos de vez en cuando, de 5 a 10 min. más o hasta que estén blandos; retíralos de la parrilla.
• Inserta los camarones en brochetas; ásalos, untándolos frecuentemente con 1/4 taza de aderezo, durante 4 min. o hasta que se pongan rosados. Entretanto, licúa el aderezo restante y el aguacate hasta obtener una mezcla homogénea.
• Pela los chiles y quítales las semillas y las venas; córtalos en tiritas. Desgrana los elotes. Mezcla los chiles con los granos de elote y los camarones. Pon las tostadas sobre la parrilla; ponles encima el queso. Ásalas 2 min. o hasta que se derrita el queso. Quítalas de la parrilla. Cúbrelas con la mezcla de camarones y la de aguacate.

CAMARONES A LA MEXICANA

Steps:

• Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour.
• Meanwhile, make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down, about 20 minutes.
• Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes, sliced onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce on medium-low for 45 minutes.
• Meanwhile, rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes.
• Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot.
• Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro.
• Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat.
• Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.

THE ORIGINAL CAMARONES A LA DIABLA

Steps:

• Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
• Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
• Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
• Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

MEXICAN SHRIMP TOSTADAS (TOSTADAS DE CAMARON)

Steps:

• 1. 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.
• 2. 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.
• 3. 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.
• 4. 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.
• 5. 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