CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)
Camarones enchilados translates roughly to ''deviled shrimp'' and should definitely not be confused with Mexican enchiladas, which are totally different! This is one of the very few Puerto Rican dishes with any heat. It's that heat that made this dish special for my mom and me, because unlike my dad (and most Puerto Ricans!) we both really love spice. So this is a meal my mom usually made just for the two of us to enjoy on the days when my dad was away.
Provided by Alejandra Ramos
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
- Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
- Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.
CAMARONES AL AJILLO (GARLIC SHRIMP)
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
AGUACHILE DE CAMARóN (SHRIMP COOKED IN LIME AND CHILE)
This recipe is part of the Epicurious Online Cooking School, in partnership with the Culinary Institute of America. To watch it being made, and to learn how to make other Mexican classics, check out the video classes.
Provided by Sergio Remolina
Categories Shellfish No-Cook Lunch Seafood Shrimp Cucumber Healthy Lime Juice Chile Pepper Sugar Conscious Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 6
Steps:
- Cut the cucumber into thin rectangular slices, about 3 inches long, and divide among 4 small plates.
- Peel, devein, and butterfly the shrimp, leaving the tail intact but discarding the head. Arrange the shrimp on top of the cucumber slices, sprinkle with salt, cover with plastic wrap, and refrigerate for at least 1 1/2 hours.
- In a blender, combine the lime juice, olive oil, chiles, and 1/4 cup of cold water. Process until smooth then season to taste with salt.
- Just before serving, drizzle the shrimp with the lime-chile sauce and serve immediately.
GRILLED SHRIMP WITH FETA, CILANTRO AND LIME
Categories Cheese Citrus Herb Shellfish Broil Low Carb Kid-Friendly Quick & Easy Backyard BBQ Feta Grill/Barbecue Bon Appétit Small Plates
Yield Serves 2
Number Of Ingredients 8
Steps:
- Mix first 3 ingredients and 1 tablespoon cilantro in large bowl. Add shrimp; toss to coat. Let stand 10 minutes. Prepare barbecue (medium-high heat) or preheat broiler. Remove shrimp from marinade. Skewer 6 shrimp on each of 2 skewers. Skewer onions on remaining skewer. Season shrimp and onions with some of marinade. Grill onions until tender and cooked through, about 3 minutes per side. Add shrimp to grill; cook until pink, about 2 minutes per side. Coarsely chop onions. Remove shrimp from skewers; divide between plates. Bring marinade to boil. Mix in onions, cheese and remaining 1 1/2 tablespoons cilantro. Spoon onion mixture over shrimp.
CILANTRO SHRIMP & RICE
I created this dish especially for my son, who has the pickiest palate. The aroma of fresh herbs is so appetizing--even he can't resist! -Nibedita Das, Fort Worth, Texas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Prepare rice according to package directions., Meanwhile, in a large skillet, heat oil over medium-high heat. Add corn, zucchini, red pepper and pepper flakes; cook and stir 3-5 minutes or until zucchini is crisp-tender. Add garlic; cook 1 minute longer. Add shrimp; cook and stir 3-5 minutes or until heated through., Stir in rice, cilantro, lime zest, lime juice and salt. If desired, serve with lime wedges.
Nutrition Facts : Calories 243 calories, Fat 6g fat (1g saturated fat), Cholesterol 86mg cholesterol, Sodium 324mg sodium, Carbohydrate 28g carbohydrate (3g sugars, Fiber 3g fiber), Protein 16g protein. Diabetic Exchanges
PLATTER OF SHRIMP WITH GARLICKY CUBAN MOJO (FUENTE DE CAMARONES AL AJILLO)
Provided by Lourdes Castro
Categories Garlic Backyard BBQ Dinner Seafood Shrimp Summer Grill Grill/Barbecue Healthy Sugar Conscious Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 8
Number Of Ingredients 11
Steps:
- Prepare the mojo
- Make a wet garlic paste by mashing the garlic cloves with salt in a mortar and pestle. If you do not have one, you can use a cup and the back of a wooden spoon; otherwise, simply sprinkle the garlic with the salt and use your knife to chop it very finely into a paste.
- Place the garlic paste in a small bowl and pour the lime juice and orange juice over it. Allow the mixture to sit for 20 minutes.
- Place the olive oil in a small saucepan and set it over medium-high heat. (This can be done on your grill or on your stove.) When small bubbles begin to rise to the surface of the oil, carefully add the garlic and citrus mixture to the pan (the oil will sizzle a bit, so be careful that it does not splatter on you). Give the mixture a quick stir and allow to cook over medium-high heat for 1 minute before removing from the heat. Set aside.
- Season and grill the shrimp
- Place the shrimp in a large mixing bowl and drizzle the vegetable oil over them. Liberally season with salt and pepper and toss well. It's best to use your hands for this, as you want to make sure the oil and seasonings get inside the slits you made in the shrimp.
- Heat your grill to high (550°F) and close the lid. Wait at least 15 minutes before lowering the heat to medium-high (450°F) and continuing. Oil the grill grates with a vegetable oil-soaked paper towel held with a long pair of tongs.
- It is important to properly place the shrimp on the grill so that they cook quickly and evenly. Again, it is best to use your hands for this. Holding the shrimp by its tail, place the butterflied shrimp on the grill one by one, slit side down. Curl the tail down toward the head of the shrimp. Close the lid and cook for about 5 minutes, or until the flesh of the shrimp has turned white and is no longer translucent. You will not need to turn the shrimp over.
- Serve the shrimp and mojo
- Mound the grilled shrimp on a large platter and garnish with lime wedges. Serve with the garlicky mojo for your guests to use as a dipping sauce.
CARNE ASADA AL CILANTRO
In this true Mexican carne asada recipe, skirt steak is marinated in a cilantro-beer sauce and grilled (asada) to perfection. Serve with a side of drunken beans and corn tortillas. If preferred, substitute flank steak for the skirt steak.
Provided by gem
Categories World Cuisine Recipes Latin American Mexican
Time 8h21m
Yield 4
Number Of Ingredients 6
Steps:
- Combine beer, oil, onion, cilantro, onion, cilantro, salt, and pepper in a blender; blend until cilantro marinade is smooth.
- Place steak in a large resealable plastic bag and pour cilantro marinade on top. Seal bag and shake to fully cover meat with the marinade. Refrigerate at least 8 hours or overnight.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate with avocado oil. Grill the meat, turning over once, about 3 minutes per side for medium rare.
Nutrition Facts : Calories 336 calories, Carbohydrate 1.5 g, Cholesterol 50.6 mg, Fat 22.9 g, Fiber 0.3 g, Protein 27.7 g, SaturatedFat 5.4 g, Sodium 97.2 mg, Sugar 0.1 g
AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)
I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!
Provided by Mexican Sweetheart
Categories Appetizers and Snacks Tapas
Time 1h45m
Yield 4
Number Of Ingredients 14
Steps:
- Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
- Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.
Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g
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