Camarones Al Chipotle Con Naranja Recipes

Steps:

• Calienta el aderezo en una sartén grande a fuego medio-alto. Añade los camarones; cocínalos durante 4 min., revolviéndolos frecuentemente.
• Agrega la mermelada y los chiles; cocina y revuélvelos por 3 min. o hasta que los camarones estén tiernos. Retíralos del fuego.
• Incorpora el cilantro a los camarones. Sírvelos sobre el arroz.

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.

Steps:

• Calienta la parrilla a fuego medio-alto.
• Mezcla bien los 3 primeros ingredientes; resérvalos. Pon las rebanadas de tocino en un plato apto para microondas; tápalas con papel toalla. Cocínalas en el microondas a potencia ALTA durante 4 min. o hasta que estén parcialmente cocidas. (El tocino estará ligeramente blando). Escúrrelo; déjalo enfriar ligeramente.
• Inserta 1 rebanada de tocino y 3 camarones en cada brocheta (12 brochetas en total), colocando los camarones entre los pliegues de tocino.
• Reserva la mitad de la salsa. Asa las brochetas de 5 a 6 min. o hasta que el tocino y los camarones estén cocidos, pincelándolos con la salsa restante durante los últimos 2 min. Calienta la salsa que reservaste; sírvela con las brochetas.

Steps:

• Using a food processor or blender, combine cream and chiles, adding chipotles a little at a time to taste, and pulse until smooth. Set aside.
• Melt butter in a large heavy skillet over medium heat.
• Sauté the green onion, garlic, and salt until soft, about 5 minutes.
• Add the sliced mushrooms and cook covered, about 3 minutes.
• Add the tomatoes and bring to a simmer. Reduce heat and cook, an additional 5 minutes.
• Add shrimp and simmer, covered until they begin to turn pink, about 2-3 minutes.
• Add broth if additional liquid is needed. Add the chipotle cream and heat until cooked through, an additional 3-5 minutes.
• Season with salt and pepper to taste.
• Serve with warm corn tortillas, over rice, or with avocado.
• Notes: To make broth, combine reserved shells with 2 cups of water and 1/2 teaspoon of salt and bring to a simmer. Continue to simmer over medium heat for 30 minutes. Strain and use broth as needed to add liquid to the dish or thin the cream sauce to desired consistency.