CAMARONES A LA DIABLA (MEXICAN SPICY SHRIMP)
Learn how to make this delicious Mexican classic Camarones a la Diabla recipe
Provided by Charbel Barker
Number Of Ingredients 12
Steps:
- Boil the chiles de arbol and the guajillo chiles until they are rehydrated. Remove all or some of the seeds to achieve a milder taste.
- Saute the tomatoes, 1/2 of the onion, chile de arbol, guajillo chiles, chipotle pepper, and garlic in a frying pan for about 3 minutes.
- Add the above ingredients to a blender with the orange juice and 1 tsp. of pepper and blend until everything is combined. Put through a strainer to get a smooth liquid. Set aside.
- Add the remaining half of the onion to a frying pan with the butter and the shrimp and cook over medium heat until the shrimp is cooked through.
- Add the a la diabla salsa and let cook over medium low heat for about 5 minutes or until heated through.
- Serve immediately.
SPICY SICHUAN-STYLE PRAWNS
Stir-fry shellfish with a spicy tomato, ginger and chilli bean sauce for a classic Chinese seafood dish
Provided by Ken Hom
Categories Dinner, Main course, Supper
Time 30m
Number Of Ingredients 12
Steps:
- Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.
Nutrition Facts : Calories 156 calories, Fat 6 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 4 grams carbohydrates, Sugar 3 grams sugar, Protein 20 grams protein, Sodium 1.1 milligram of sodium
SPICY PRAWN MEXICANA
This is a simple and delicious recipe from "The Essential Pasta Cookbook". I have substituted hot taco sauce for the salsa before, and I have used penne instead of rigatoni, and it is just as good!
Provided by Sara 76
Categories Mexican
Time 35m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Cook the pasta in a pot of rapidly boiling salted water until al dente, drain.
- Heat the oil, add the garlic, chilli, and spring onions, and cook over medium heat for 2 minutes, or until garlic is soft and golden.
- Add the prawns and cook for 5 minutes, or until the prawns are browned. Stir in the salsa and cream and bring to the boil. Reduce the heat and simmer for 3-5 minutes, or until the sauce thickens slightly. Divide the pasta among 4 plates, top with the sauce, and garnish with parsley.
Nutrition Facts : Calories 940.6, Fat 38.8, SaturatedFat 19.5, Cholesterol 440.7, Sodium 1573.1, Carbohydrate 101.6, Fiber 6, Sugar 6.2, Protein 47.1
SPICY KING PRAWNS
This wonderful shrimp recipe is by Nadia Roden from Party By the Pyramids. It is healthy and super fast. If you have all of the ingredients ready ahead of time, you can prepare the dish quickly, as guests arrive.
Provided by NcMysteryShopper
Categories Lunch/Snacks
Time 15m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Heat the olive oil in a very large skillet. Add the garlic, paprika (One Tablespoon plus One teaspoon), cumin, ginger and cayenne and cook over moderate heat until fragrant, about 1 1/2 minutes. Add the shrimp and cook, stirring, until they turn pink, 2 to 4 minutes. Season with salt and stir in the cilantro.
- Transfer to a platter and serve.
PRAWN MEXICANA
Make and share this Prawn Mexicana recipe from Food.com.
Provided by Y Wrach
Categories Mexican
Time 30m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Cook pasta in boiling salted water until done.
- Drain well.
- Heat oil and add garlic, chilli, and spring onion.
- Heat until browned.
- Add prawns and cook until browned.
- Stir in salsa and cream.
- Simmer.
- Serve with cooked pasta and parsley.
Nutrition Facts : Calories 756.4, Fat 26.2, SaturatedFat 13.3, Cholesterol 213.6, Sodium 1126.2, Carbohydrate 96.4, Fiber 5.7, Sugar 7, Protein 33.7
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- Heat the olive oil in a large skillet over medium high heat. Saute peppers for 5-10 minutes until they’re nice and soft.
- Turn the heat down to medium (to avoid burning the garlic). Add the tomatoes, garlic, jalapeños, capers, raisins, oregano, and salt. Saute for 5-10 minutes until it’s all fragrant and yummy and the tomatoes have released some of their juices.
- Add the wine – sizzzzzzle. Add the water, a little at a time, and simmer for another 5-ish minutes until it’s moderately saucy.
- Place the shrimp on top of the sauce. Sprinkle with more salt / pepper. Cook on one side for 4-5 minutes. Flip and cook on the other side for 1-2 minutes.
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