Shrimp Fideo Recipes

SHRIMP FIDEO RECIPE

Steps:

• Mix mayo, 1/4 cup of the dressing, the garlic and cumin in large bowl until well blended. Add pasta; toss to coat. Set aside.
• Heat remaining 1/4 cup dressing in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until onions are tender, stirring occasionally. Add shrimp, tomatoes and paprika; stir. Cook 5 to 10 min. or until shrimp turn pink, stirring frequently. Remove from heat.
• Add to pasta mixture; toss lightly. Serve warm or chilled.

FIDEOS WITH SHRIMP

Steps:

• Prepare an ice-water bath; set aside. In a medium saucepan of boiling salted water, cook fava beans 1 minute. Drain and immediately transfer beans to ice-water bath until cool. Peel beans; set aside.
• Melt butter in an 11 1/2-inch paella pan over medium-high heat. Add shrimp and cook, stirring, until bright red, about 1 minute; remove shrimp from pan and set aside. Add pasta to paella pan and stir until well coated with butter. Cook until evenly browned and toasted, 2 to 3 minutes. Add onion and garlic; cook, stirring, for 1 minute. Add stock, 1/2 cup at a time, stirring, and allowing pasta to absorb stock after each addition before adding more. Cook until tender, about 10 minutes.
• Add pepper paste, roasted peppers, olives, reserved fava beans, and basil; stir to combine. Add shrimp and cook until heated through, about 3 minutes. Sprinkle with pecorino Romano. Divide evenly between 2 plates and drizzle with olive oil. Serve immediately.

PAN-FRIED SHRIMP

Steps:

• Melt 6 tablespoons butter in a skillet over high heat. Add shrimp; cook and stir until browned, about 2 minutes. Reduce heat to medium-low. Season shrimp with 1 1/2 teaspoon lemon juice, garlic salt, salt, and pepper; cook for 1 minute. Serve with remaining 2 tablespoons butter and 1 1/2 teaspoon lemon juice.

FIDEO CON CAMARONES (SEARED SHRIMP WITH FIDEO)

Steps:

• Heat a large skillet over high heat for 2 minutes and toast the fideo, tossing constantly, until most of the fideo has browned, 3 to 4 minutes; transfer to a medium bowl and set aside until ready to use.
• Heat the bacon fat in the same skillet over high heat and cook half the shrimp until just beginning to brown, about 1 minute per side; transfer to a plate. Repeat with the remaining shrimp.
• Reduce the heat to medium high and add the onion, poblano, garlic, serrano, tomatillos and salt in the same skillet; cook, tossing occasionally, until tender and just beginning to brown, 6 to 8 minutes. Add the stock and fideo and bring to a boil; cover, reduce the heat to low and cook until all of the liquid has been absorbed, 17 to 22 minutes. Remove from the heat and let sit for 5 minutes. Arrange the shrimp on top, cover and let sit for 5 minutes to heat the shrimp through.
• Serve the fideo topped with avocado slices and cilantro leaves.

FIDEOS

Steps:

• For the aioli: Add the garlic, paprika and a pinch of salt to the bowl of a food processor. Pulse until the garlic is finely chopped. Add the lemon juice and egg yolks and pulse until combined.
• With the motor running, slowly add the oil in a thin stream. Do not rush this step; it should it should take about 1 minute. If the oil is added too quickly, the aioli may break. Season with more salt and lemon juice as needed. Serve cold or at room temperature. The aioli may be stored in the fridge for up to 2 days.
• For the shrimp stock: Combine the shrimp heads and shells and 2 cups water in a small saucepot. Bring to a simmer over medium-high heat and cook for 10 minutes. Turn off the heat and stir in the saffron. Let sit for 5 to 10 minutes to allow the saffron time to infuse the stock. Strain the shrimp stock and reserve.
• For the fideos: Set a paella pan over medium heat and coat with 2 tablespoons of the olive oil and all of the butter. Add the vermicelli and toast, stirring regularly, until light golden brown, about 5 minutes; do not walk away during this step, as the noodles can burn easily. Transfer the noodles to a bowl.
• Coat the paella pan again with another 2 tablespoons of the olive oil, add the chorizo and cook until the spices from the sausage begin to color the oil. Add the onions and cook until softened and aromatic, about 5 minutes. Add the garlic and cook 1 minute more. Add the smoked paprika and red pepper flakes and season with salt. Add the wine and cook until reduced by half. Add the tomatoes and cook until almost all of the liquid has evaporated, 5 to 6 minutes.
• Set an oven rack in the middle position and preheat the broiler.
• Add the toasted vermicelli, the reserved shrimp stock and the chicken stock; it should come to 4 cups total liquid. Lower the heat to medium and cook until all liquid has been absorbed, 15 to 20 minutes, stirring every few minutes.
• Season the shrimp with salt and toss with the remaining 2 tablespoons olive oil. When the noodles are cooked but still have a little al dente bite to them, stir in the asparagus, then arrange the shrimp and mussels on top of the noodles. Transfer the paella pan to the oven and broil until the top is golden brown and crispy, 8 to 10 minutes; rotate the pan halfway through for even browning. Watch closely during broiling to prevent burning. You'll know the paella is ready when the top of the spaghetti is nicely browned, the shrimp are bright pink and the mussels have popped open. Garnish with the parsley and serve with lemon wedges and smoked paprika aioli.

PASTA WITH SHRIMP IN GARLIC SAUCE(FIDEOS CON GAMBAS)

Steps:

• Bring pot of water to boil with 1 tablespoon oil and salt. Add the spaghetti and stir occasionally with fork. Cook until tender, but still firm. Drain, return to pot, mix in another tablespoon oil, and keep warm.
• Heat the last tablespoon of oil in skillet and add the garlic. Just as the garlic starts to turn color, add the shrimp. Stir for about 2 minutes until the shrimps turn pink. Add the lemon juice, broth, red pepper, parsley and dash of salt. Cook for one more minute. Mix in noodles and serve once noddles are hot.