CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)
This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.
Provided by Sherbear1
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
- Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
- Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 6 g, Cholesterol 235 mg, Fat 20.9 g, Fiber 1.1 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 917.4 mg, Sugar 2.7 g
CAMARONES A LA VERACRUZANA CON ARROZ VERDE ( SHRIMP VERACRUZ STY
Shrimp are served with a salsa ranchero (country-style sauce)over a molded ring of green rice and garnished with parsley and avocado slices- muy bueno! Originally from a September 1978 issue of Bon Apetit that featured an article on Mexican Country Cooking.
Provided by Leslie in Texas
Categories Long Grain Rice
Time 1h45m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- For sauce:.
- Heat oil in large skillet over medium heat.
- Add onions and peppers and saute until slightly softened, about 5 minutes.
- Add tomatoes, squeezing them into skillet to release juices.
- Stir in chilies(puncture in several places for an extra hot sauce) and add salt and pepper to taste.
- Simmer uncovered 15 minutes, stirring occasionally.
- Remove from heat and keep warm.
- For Shrimp:.
- Heat butter and oil in large skillet over medium heat.
- Add garlic and saute briefly, but do not brown.
- Add shrimp and cook, stirring frequently, 5 minutes.
- Add sauce and mix well to combine.
- For rice:.
- Heat oil in large skillet over medium heat.
- Add rice and cook, stirring constantly, until oil is absorbed.
- Combine chilies, parsley and garlic in a blender or food processor and mix well.
- Add to rice in skillet and stir to blend.
- Increase heat, add water and bring to a boil.
- Reduce heat and simmer, tightly covered, about 25 to 30 minutes, or until all liquid is absorbed.
- Fluff with a fork and add salt and pepper to taste.
- To assemble:.
- Lightly oil a 6 cup ring mold and lightly pack warm Arroz Verde into mold; immediately unmold on serving platter.
- Add wine to shrimp mixture and simmer 2 to 3 minutes.
- Remove chilies; spoon into center of mold and over rice.
- Sprinkle with parsley and garnish with avocado slices.
- Serve hot.
Nutrition Facts : Calories 942.7, Fat 54.2, SaturatedFat 15.5, Cholesterol 386.3, Sodium 464.8, Carbohydrate 58.2, Fiber 6.1, Sugar 8, Protein 53
SHRIMP VERACRUZANA
This recipe was featured in an email from the www.lifescript.com website. "Veracruzana is a dish full of onions, jalapeños and tomatoes from the Mexican state of Veracruz. Here we pair the zesty sauce with shrimp, but it can be served with any type of fish or chicken. The heat of fresh jalapeños varies depending on growing conditions. Be sure to taste yours as you're adding them to the dish and adjust the amount according to your taste. For pepper flavor without the heat, use a thinly sliced green bell pepper in place of the jalapeños. Serve with: Rice or potatoes and an avocado salad." Provided by EatingWell.com.
Provided by senseicheryl
Categories Onions
Time 1h
Yield 6 dishes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat oil in a large nonstick skillet over medium heat.
- Add bay leaf and cook for 1 minute.
- Add onion, jalapeños and garlic and cook, stirring, until softened, about 3 minutes.
- Stir in shrimp, cover and cook until pink and just cooked through, 3 to 4 minutes.
- Stir in tomatoes and olives.
- Bring to a simmer, reduce heat to medium-low, replace cover and cook until the tomatoes are almost broken down, 2 to 3 minutes more.
- Remove the bay leaf.
- Serve with lime wedges.
Nutrition Facts : Calories 128.2, Fat 3.9, SaturatedFat 0.5, Cholesterol 115.2, Sodium 203.5, Carbohydrate 7.3, Fiber 1.7, Sugar 2.8, Protein 16.4
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