Camarones Con Crema Mexican Shrimp In Cream Recipes

THE ORIGINAL CAMARONES A LA DIABLA

The Original Camarones a la Diabla image

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Provided by Jennifer Aleman

Categories World Cuisine Recipes Latin American Mexican

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1 ½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

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.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)

Camarones con Crema (Mexican Shrimp in Cream) image

This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.

Provided by Sherbear1

Categories World Cuisine Recipes Latin American Mexican

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

2 tablespoons butter
½ red bell pepper, diced
½ green bell pepper, diced
½ sweet onion, chopped
2 cloves garlic, diced, or more to taste
1 cup chicken broth
1 (7 ounce) can chopped green chilies
1 (8 ounce) package cream cheese, softened
3 tablespoons Mexican crema
2 teaspoons ground dried chile de arbol peppers, or to taste
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ½ pounds uncooked medium shrimp, peeled and deveined

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.

Nutrition Facts : Calories 300.7 calories, Carbohydrate 6 g, Cholesterol 235 mg, Fat 20.9 g, Fiber 1.1 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 917.4 mg, Sugar 2.7 g

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