Camarones Con Crema Mexican Shrimp In Cream Recipes

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:

• 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.

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.