Camarones En Chile Salsa Shrimp In Chili Gravy Recipes

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CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)

This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.

Provided by Sherbear1

Categories     World Cuisine Recipes     Latin American     Mexican

Time 25m

Yield 6

Number Of Ingredients 13



Camarones con Crema (Mexican Shrimp in Cream) image

Steps:

  • Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
  • Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
  • Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 6 g, Cholesterol 235 mg, Fat 20.9 g, Fiber 1.1 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 917.4 mg, Sugar 2.7 g

2 tablespoons butter
½ red bell pepper, diced
½ green bell pepper, diced
½ sweet onion, chopped
2 cloves garlic, diced, or more to taste
1 cup chicken broth
1 (7 ounce) can chopped green chilies
1 (8 ounce) package cream cheese, softened
3 tablespoons Mexican crema
2 teaspoons ground dried chile de arbol peppers, or to taste
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ½ pounds uncooked medium shrimp, peeled and deveined

CAMARONES EN CHILE SALSA - SHRIMP IN CHILI GRAVY

A delicious, Southwestern shrimp dish akin to the famous Louisiana etoufee. Serve with rice. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947

Provided by Molly53

Categories     Southwestern U.S.

Time 25m

Yield 6 serving(s)

Number Of Ingredients 8



Camarones En Chile Salsa - Shrimp in Chili Gravy image

Steps:

  • Melt butter in a large skillet.
  • Brown onion and shrimp; stir in flour chili powder and milk.
  • Cook for 8-10 minutes; add parsley and ketchup.
  • Steam for several minutes before serving.

Nutrition Facts : Calories 232.9, Fat 11.7, SaturatedFat 7, Cholesterol 179.1, Sodium 380.8, Carbohydrate 12.4, Fiber 0.6, Sugar 3.1, Protein 19.5

2 cups shrimp, boiled just until pink and peeled
1 onion, minced
4 tablespoons butter
4 tablespoons flour
1 teaspoon chili powder
2 cups milk
2 tablespoons parsley
1/4 cup ketchup

CAMARONES AL AJILLO (GARLIC SHRIMP)

Quick, easy and delicious shrimp that can be served over white rice or mofongo.

Provided by LatinaCook

Categories     Seafood     Shellfish     Shrimp

Time 35m

Yield 4

Number Of Ingredients 10



Camarones al Ajillo (Garlic Shrimp) image

Steps:

  • Heat the olive oil and butter in a skillet over medium heat. Stir in the bell pepper and onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Stir in the garlic, and cook until fragrant, about 1 minute more. Add the shrimp and cook until opaque, about 2 minutes on each side. Stir in the tomato sauce, parsley, and red pepper flakes, and cook until tomato sauce is warmed through, about 5 minutes. Season with salt and pepper.

Nutrition Facts : Calories 257.2 calories, Carbohydrate 8.6 g, Cholesterol 203.1 mg, Fat 16 g, Fiber 1.6 g, Protein 20.1 g, SaturatedFat 8.1 g, Sodium 445.3 mg, Sugar 3.3 g

1 tablespoon olive oil
¼ cup butter
½ green bell pepper, sliced
1 large onion, sliced
10 cloves garlic, pressed
1 pound fresh large shrimp, shelled and deveined
½ cup tomato sauce
1 tablespoon dried parsley
¼ teaspoon crushed red pepper flakes
salt and ground black pepper to taste

CAMARONES EN SALSA / SHRIMP IN SAUCE

I got this recipe from one of my friend's Mexican Cookbooks. Another friend tried it first and made a few changes with the amounts and extra spices. And I've added some of my own changes. The end result is wonderful. I usually have all these ingredients on hand. It's a quick recipe. I put the jasmine rice in my rice cooker and by the time the rice is done, so is the shrimp and sauce.

Provided by CrazyInMaine

Categories     Rice

Time 35m

Yield 5 serving(s)

Number Of Ingredients 18



Camarones En Salsa / Shrimp in Sauce image

Steps:

  • Shell, de-vein and rinse shrimp, drain and set aside.
  • Heat 2 Tbsp butter in skillet(I use a wok) over medium-high heat and saute onions and garlic.
  • Add the Shrimp and cook until mostly pink.
  • Add the lemon zest and lemon juice from one lemon and stir. Cook for about a minute.
  • Add the tomato sauce, ketchup, brown sugar, red wine vinegar, mustard, chili powder, paprika and cumin. Cook over medium heat for 5 to 8 minutes or until hot.
  • You can place cooked rice on individual plates and shrimp mixture over or you can combine them together in one pan and serve.
  • Top with fresh chives if desired.

1 lb raw shrimp
2 tablespoons butter
1 cup onion, chopped
3 garlic cloves, minced
1 cup tomato sauce
1/2 cup ketchup
2/3 cup light brown sugar
2 tablespoons red wine vinegar
2 tablespoons mustard
3 teaspoons chili powder
1/2 teaspoon paprika
1/4 teaspoon cumin
1 dash red pepper flakes
lemon zest
lemon juice
salt & pepper (to taste)
fresh chives (optional)
5 cups cooked rice (I use Jasmine)

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