THE ORIGINAL CAMARONES A LA DIABLA
Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.
Provided by Jennifer Aleman
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 16
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.
Nutrition Facts : Calories 166.3 calories, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g
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
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
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
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.
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