Shrimp Acapulco Recipes

CREAMY SHRIMP ENCHILADAS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Spray a 9x13-inch pan with cooking spray.
• Melt 2 tablespoons butter in a large skillet over medium-high heat. Saute bell pepper and onion until slightly soft, about 5 minutes. Add garlic and cook for 1 minute more. Transfer mixture to a bowl.
• Add shrimp to the skillet and cook until starting to turn pink, 2 to 3 minutes. Add to vegetable mixture and stir in cilantro, lime juice, chili powder, and salt.
• Melt butter in the same skillet over medium heat. Stir in flour and cook, 1 to 2 minutes. Slowly add chicken broth and cook over medium-high heat, stirring constantly, until sauce thickens, about 5 minutes. Reduce heat to low and stir in 1 1/2 cups Monterey Jack cheese until melted, 1 to 2 minutes. Remove from heat and stir in sour cream and salsa.
• Stir 1 cup of cheese sauce into the shrimp mixture.
• Fill 1 tortilla with 1/3 cup of the shrimp mixture. Roll tightly and place seam-side down into the prepared baking dish. Repeat with remaining tortillas; pour remaining sauce over the top.
• Bake in the preheated oven, uncovered, until the tops are golden brown, about 35 minutes. Sprinkle jalapeno over the top, followed by remaining Monterey Jack cheese. Return to the oven and continue baking until melted, about 5 minutes more.
• Remove from the oven and let sit for 10 minutes before serving.

CAMARONES ACAPULCO (SHRIMP ACAPULCO STYLE)

Steps:

• Chill shrimp in refrigerator.
• In a small bowl, blend hot sauce, horseradish, lemon juice, chili powder and a dash of Tobasco sauce until smooth.
• Chill sauce and serve with shrimp.
• NOTE: I purchase precooked, shelled and deveined shrimp for this recipe.

ENCHILADAS ACAPULCO

Steps:

• Preheat the oven to 400 degrees.
• In a medium bowl, combine the chicken soup, chicken meat, 1 cup cheese, 2 tablespoons enchilada sauce, the sour cream, and the taco seasoning (more or less of this to taste).
• Spray the bottom and sides of a 9x13 pan and spoon enough sauce from the can to cover the bottom with a thin layer.
• Heat each tortilla in the microwave until soft enough to fold easily. Fill each tortilla and roll burrito-style. Place in the pan.
• Pour all the remaining sauce on the top and sprinkle with the remaining one cup of cheese. Place in the oven to melt the cheese for approximately 20-30 minutes.

GAMBERI IN PADELLA (GARLICKY PAN-ROASTED SHRIMP)

Steps:

• Remove the dark intestinal veins from the shrimp. As you do, make each cut deep enough to butterfly the shrimp, so each can be opened flat like a book. Fill a bowl with ice water, add the sea salt and the butterflied shrimp, and let stand for 15 minutes to bring out some of the briny flavor of the shellfish. (Removing their shells robs the shrimp of some of their natural flavor.) Drain and dry thoroughly with a cotton kitchen towel.
• In a large skillet over medium heat, warm the olive oil. Add the garlic and hot pepper and sauté gently until the garlic softens but is not browned, about 2 minutes. Add the shrimp, placing them opened flat on the bottom of the pan so they do not curl too much. Sauté, turning once, until they are opaque, about 2 minutes on each side. Add the wine, stir and cook for an additional 30 seconds to allow alcohol to evaporate. Remove and discard the whole peppers, if using. Sprinkle with parsley and serve immediately.

ACAPULCO-STYLE SHRIMP COCKTAIL RECIPE - (4/5)

Steps:

• Place the shrimp in a large bowl and add the lime juice. Measure in the ketchup, hot sauce, Worcestershire, onion and cilantro. Mix well. Cut the avocado in half, running a knife around the pit from stem to blossom end and back again. Twist the two sides apart and scoop out the pit. Scoop each half out onto your cutting board, cut gently into small cubes, then scoop the avocado on top of the shrimp mixture. Carefully fold in the avocado, then divide the mixture between 4 to 6 serving dishes (martini glasses make a dressy presentation). Garnish with sprigs of cilantro and prepare for a taste of beach-side dining.