Camarones Al Cilantro Recipes

CAMARONES AL CILANTRO

Steps:

• Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
• While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
• Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids).
• Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
• Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer.
• Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.

SHRIMP IN CILANTRO SAUCE

Steps:

• Combine tomatillos, chiles, 4 garlic cloves, water, and 1/2 teaspoon salt in a 4-quart saucepan and simmer, covered, stirring occasionally, until tomatillos are tender, 10 to 12 minutes. (Chiles will not be tender.)
• While tomatillos are simmering, peel and devein shrimp. Rinse and pat dry, then toss with 1/2 teaspoon salt.
• Working in batches if necessary, purée tomatillo mixture, oil, and cilantro in a blender until smooth (use caution when blending hot liquids). Force through a medium-mesh sieve into a bowl, pressing hard on and then discarding solids.
• Heat butter in a deep 12-inch heavy skillet over moderate heat until foam subsides, then add remaining 4 garlic cloves, 2 cups tomatillo sauce, and remaining 1/2 teaspoon salt and bring to a simmer. Add shrimp and simmer, stirring, 2 minutes. Add remaining sauce and simmer, stirring, until shrimp are just cooked through, 2 to 3 minutes.
• *Available at Latino markets and many supermarkets.

THE ORIGINAL CAMARONES A LA DIABLA

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.

GARLICKY SHRIMP-CILANTRO TACOS (TACOS DE CAMARONES AL MOJO DE AJ

Steps:

• Heat oil in a large frying pan over high heat. Add onions and chilies and cook, stirring frequently, until onions are lightly browned, about 10 minutes. Pour vegetables into a bowl and set aside.
• Melt butter in same frying pan over medium-high heat, add garlic, and stir until sizzling, about 1 minute.
• Add half of shrimp to pan. Stir until shrimp are bright pink and no longer wet looking in thickest part (cut to test), about 3-5 minutes; transfer shrimp to bowl with reserved vegetables.
• Add remaining shrimp to pan and cook as above, then return cooked shrimp and vegetables to a pan and stir everything together until hot, 2 to 3 minutes. Add cilantro and salt to taste.
• Serve shrimp in a large bowl with tortillas accompanied by lime wedges to squeeze over the top.

CAMARONES A LA MEXICANA

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.