Camarones En Chile Salsa Shrimp In Chili Gravy Recipes

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.

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.

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.