Camarones Borracho Recipes

CAMARONES BORRACHOS (DRUNKEN SHRIMP)

Steps:

• Peel and devein the shrimp.
• Chop onion finely.
• Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely.
• Mash the chiptole chile.
• Heat a saute pan or frying pan over a high flame. Add butter, onions and chipotle chile.
• Season shrimp with salt and pepper.
• When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes.
• Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up.
• Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire.
• Taste the juice in the pan and season it with a salt and pepper.

CAMARONES BORRACHO

Steps:

• Place marinade into a blender, puree till smooth, adjust seasonings and puree again if needed Place raw shrimp in a glass bowl, pour marinade over shrimp, stirring to coat Cover bowl and refrigerate mixture 4 hours.
• Heat a large skillet on high heat till hot, add shrimp and marinade, tossing till shrimp are pink and cooked through, about 2 minutes Serve on rice.

UNCLE JULIO'S CHIPOTLE BORRACHO SHRIMP

Steps:

• Combine all ingredients expect shrimp in a small mixing bowl and whisk until smooth.
• Skwered shrimp, then place in a shallow pan.
• Marinate jumbo shrimp in sauce mixure for 10 to 15 minutes prior to grilling.
• Grill until shrimp are done.
• Garnish with slices of lime and enjoy!

TEQUILA SHRIMP (CAMARONES BORRACHOS) RECIPE - (4.5/5)

Steps:

• Saute onions and garlic in the olive oil until the onions are translucent. Add shrimp and continue to saute for 3 to 4 minutes. Add tequila and burn off the alcohol. Add the tomatoes and saute for another 3-4 minutes. Add lime juice when the shrimp is cooked half way. When shrimp is fully cooked, fold in the cilantro and avocado. Season with salt and pepper and serve.

DRUNKEN SHRIMP

Steps:

• Combine sherry, 2 ts cornstarch and 1/2 ts sugar in a medium bowl; stir in shrimp until well coated. Cover and refrigerate for 30 minutes.
• Meanwhile combine soy sauce, water, vinegar and remaining cornstarch and sugar; set aside.
• Heat oil in wok over high heat; add green onions, ginger and garlic and stir fry for 30 seconds.
• Add shrimp and stir fry for 3 minutes or until pink.
• Pour in soy sauce mixture; cook and stir until sauce thickens.
• Garnish as desired.