Camarones En Chile Salsa Shrimp In Chili Gravy Recipes
CAMARONES EN SALSA / SHRIMP IN SAUCE
I got this recipe from one of my friend's Mexican Cookbooks. Another friend tried it first and made a few changes with the amounts and extra spices. And I've added some of my own changes. The end result is wonderful. I usually have all these ingredients on hand. It's a quick recipe. I put the jasmine rice in my rice cooker and by the time the rice is done, so is the shrimp and sauce.
Provided by CrazyInMaine
Categories Rice
Time 35m
Yield 5 serving(s)
Number Of Ingredients 18
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.
CAMARONES ENCHIPOTLADOS (SHRIMP IN CHIPOTLE SAUCE)
This recipe is based on one served at Brisas del Mar, a restaurant on the boardwalk of the Port of Veracruz. A flavorful dish that can be served as an appetizer or main course.
Provided by Alskann
Categories Mexican
Time 45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Line a small shallow pan with foil.
- Add the tomatoes.
- Broil 2-inches from the heat, turning occasionally, until skin blistered and browned and flesh inside is mushy.
- Set aside to cool.
- Season the shrimp with salt, pepper and lime juice; set aside to marinate for about 30 minutes.
- Heat the oil in a frying pan.
- Drain the shrimp, reserving liquid.
- Add shrimp and onions to hot oil in frying pan.
- Saute for 3 minutes stirring and turning frequently.
- Remove shrimp and onions with slotted spoon and set aside.
- Place tomatoes, chipotles and adobo sauce, and garlic in a blender; Puree to a textured sauce.
- Reheat the oil, add the sauce and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes.
- Add the wine, oregano, reserved marinade.
- Salt to taste and continue cooking for 1 more minute.
- Add the shrimp/onion mixture to the sauce and cook for 2 more minutes.
- The shrimp should be just cooked and not overdone.
- Serve as an appetizer or as a main dish over hot rice.
Nutrition Facts : Calories 323.6, Fat 20.1, SaturatedFat 2.9, Cholesterol 172.8, Sodium 173.9, Carbohydrate 8.3, Fiber 1.2, Sugar 3.2, Protein 24
CAMARONES EN CHILE SALSA - SHRIMP IN CHILI GRAVY
A delicious, Southwestern shrimp dish akin to the famous Louisiana etoufee. Serve with rice. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947
Provided by Molly53
Categories Southwestern U.S.
Time 25m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 232.9, Fat 11.7, SaturatedFat 7, Cholesterol 179.1, Sodium 380.8, Carbohydrate 12.4, Fiber 0.6, Sugar 3.1, Protein 19.5
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