PHILIPPINES - ADOBONG HIPON - SHRIMP ADOBO
This recipe has been posted here for play in CQ3 - Philippines found at website: http://www.all-fish-seafood-recipes.com/index.cfm/recipe/Filipino_Shrimp_Adobo_Adobong_Hipon Adobo is a popular cooking process in Philippine cuisine that involves meat, seafood, or vegetables marinated in a sauce of vinegar, soy sauce and garlic,...
Provided by Baby Kato
Categories Seafood
Time 11m
Number Of Ingredients 7
Steps:
- 1. Saute garlic, then add soy sauce, vinegar, pepper and salt.
- 2. Bring to a boil then add shrimp. Simmer until done.
- 3. Serve the Shrimp Adobo with steamed white rice.
CARIBBEAN SHRIMP BOWL
After switching to a paleo diet a few years ago, we have started eating tons of veggies for almost every meal-yes, even breakfast. We've gotten used to swapping in cauliflower, broccoli and kale in place of carbs like rice or potatoes. This bowl is literally chock-full of veggies and has tons of Caribbean-inspired flavor! Plus, it is so simple to make and uses one skillet! -Courtney Stultz, Weir, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, heat 1 tablespoon oil over medium-high heat. Add shrimp; cook and stir until shrimp turn pink, 3-4 minutes. Remove and keep warm. , In the same skillet, heat remaining 1 tablespoon oil. Add cauliflower rice, broccoli slaw, red pepper, onion, adobo, pepper, pepper flakes and salt. Cook, covered, over medium heat until vegetables are crisp-tender, 8-10 minutes. Add pineapple, mango, cilantro and shrimp; heat through. Serve with additional cilantro if desired.
Nutrition Facts : Calories 267 calories, Fat 9g fat (1g saturated fat), Cholesterol 138mg cholesterol, Sodium 1240mg sodium, Carbohydrate 26g carbohydrate (16g sugars, Fiber 6g fiber), Protein 23g protein.
ADOBO STYLE SHRIMP (FILIPINO)
Yes, you can pretty much "adobo" anything. Here is an adapted recipe I found somewhere online that I tweaked a bit here and there. [The original recipe contained MSG as one of the ingredients.] I don't know if this is "authentic" per se, because all cooks have their own preferences, but it does follow the basic recipe. Hope you enjoy!
Provided by cali_love
Categories Filipino
Time 11m
Yield 2-4 serving(s)
Number Of Ingredients 10
Steps:
- Wash shrimp and cut off whiskers. Drain.
- Place in pan or wok, add all ingredients except sugar and cooking oil.
- Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
- Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
- Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
- When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
- [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
- [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
- Put on serving platter and garnish with chopped scallions (optional).
- Serve with steamed Jasmine rice.
SHRIMP IN ADOBO SAUCE
Shrimp a la diabla ("devil shrimp") is a very popular spicy shrimp dish in Manzanillo, Mexico. After visiting I searched the internet for a recipe, and this was the closest I found. It is traditionally served with rice and vegetables (usually a mix of lightly steamed broccoli and carrots.) I haven't tried this recipe yet but it sounds delicious.
Provided by Kim in Walnut Creek
Categories Sauces
Time 40m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- cover the chiles with hot water and let them sit for 15 minutes or until softened.
- combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
- saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
- reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
- add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.
Nutrition Facts : Calories 247, Fat 12, SaturatedFat 1.6, Cholesterol 172.8, Sodium 174.3, Carbohydrate 10, Fiber 2.5, Sugar 2.1, Protein 24.6
SHRIMP TACOS WITH ADOBO SAUCE
A small batch of flavor-filled tacos to serve two. From http://www.couponclippingcook.com/shrimp-tacos-with-adobo-sauce/ . You can freeze the leftover chipotles in adobo sauce and just scrape out the amount you need for future use.
Provided by gailanng
Categories Mexican
Time 30m
Yield 2 serving(s)
Number Of Ingredients 17
Steps:
- Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.
- In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice and salt. Mix and set aside.
- Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin and salt. Mix together so that the shrimp is coated with the spices.
- In a medium size skillet add the oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the oil in the pan and remove the shrimp on to a cutting board or plate.
- Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan to the bowl of cut shrimp and mix together.
- Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm and with a quarter piece of lime.
Nutrition Facts : Calories 328.3, Fat 18, SaturatedFat 5, Cholesterol 67.9, Sodium 314.9, Carbohydrate 35.6, Fiber 6.9, Sugar 5.8, Protein 10.9
BAKED SHRIMP IN CHIPOTLE SAUCE
Steps:
- Put oven rack in middle position and preheat oven to 400°F.
- Melt butter in a saucepan and stir in wine, Worcestershire sauce, chipotles with adobo sauce (to taste), garlic, and salt. Toss shrimp with sauce in baking dish and bake until shrimp are just cooked through, 10 to 12 minutes. Sauce can be briefly simmered (with shrimp removed) to reduce it as needed.
CAMARONES EMBARAZADOS (ADOBO GRILLED SHRIMP)
Camarones embarazados translates to pregnant shrimp, but these crustaceans aren't necessarily carrying roe. The catchy name is a play on words: "en vara" means on a stick, and "asado" means roasted, and together, "en vara asado" sounds like "embarazado." These shrimp are soaked with an adobo that becomes a crunchy crust when grilled. This take on the dish, which spread from Puerto Vallarta on the Pacific coast of Mexico to beaches all over the country, combines guajillo chiles and chiles de árbol with the surprising addition of Mexican chocolate. The chocolate rounds out the sharpness of the adobo and provides a caramelized finish. Simmered extra adobo is delicious for dipping the shrimp hot off the coals.
Provided by Pati Jinich
Categories seafood, skewers and kebabs, appetizer, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 15
Steps:
- In a medium saucepan, combine the whole tomatoes, guajillo chiles, chiles de árbol and garlic cloves, and cover with water by an inch or two. Bring to a boil over medium-high heat, then reduce heat to medium and simmer until the tomatoes are very soft and their skins start to break, 8 to 10 minutes. (The chiles should rehydrate and plump up.) Using a slotted spoon, transfer the solids to a blender, and add the scallions, oregano, allspice, cumin, thyme, vinegar, butter, Mexican chocolate and salt. (Discard the cooking water.) Purée until completely smooth, then scrape the adobo into a large bowl and let cool completely.
- Place the shrimp in the bowl with the cooled adobo and toss to coat. Cover and refrigerate for at least 1 hour and up to 24 hours.
- When ready to eat, take the shrimp out of the refrigerator. Prepare an outdoor charcoal or gas grill for direct grilling over high heat. Thread the shrimp onto skewers and place on a sheet pan. If using head-on shrimp or shell-on shrimp, insert the skewer where the head meets the body, thread the skewer through the body while straightening it out, then push it out through the tail end. If using peeled shrimp, thread the skewer through the tops and bottoms of the shrimp without passing it through the length of the bodies. Once all are skewered, generously douse the shrimp with more adobo (reserve some for serving) and sprinkle a bit of salt on top.
- Scrape the remaining adobo into a small saucepan or skillet and set over medium heat. Bring to a simmer and continue simmering, stirring constantly, for 3 to 4 minutes. Scrape into a serving bowl and set aside.
- Set the skewers on the hot grill grate. For head-on shrimp, cook, flipping once, until the shells have crisped, browned and achieved some charring, and the bodies have cooked through, 3 to 4 minutes per side. For headless shell-on shrimp, grill for about 3 minutes per side, and for peeled shrimp, about 2 minutes per side. (If using a gas grill, close the lid between flips.)
- Transfer the skewers to a platter and serve with the reserved adobo sauce and lime wedges. Let everyone eat by dipping the shrimp in the adobo sauce and squeezing fresh lime juice on top. The shrimp can be eaten in their entirety - heads, shells, tails and everything in between - or peeled.
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- Trim the tendrils off of the shrimp with scissors and then rinse under cold running water. Drain and set aside.
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- Add the garlic and saute until light brown, about 1 minute. Add the vinegar, soy sauce, pepper and bay leaf, and bring to a boil.
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