Spicy Ecuadorean Shrimp Recipes

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ECUADOREAN SHRIMP CEVICHE



Ecuadorean Shrimp Ceviche image

Provided by Molly O'Neill

Categories     appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 16

1 large tomato, halved, seeds removed
2 jalapeno peppers, halved, seeds removed
1 red bell pepper, halved, seeds removed
1/2 yellow onion, peeled
1 pound medium shrimp, peeled, deveined, halved lengthwise
1/2 cup freshly squeezed lime juice
1/2 cup freshly squeezed orange juice
1/4 cup tomato juice
1 tablespoon sugar
1 1/2 teaspoons kosher salt, plus more to taste
Tabasco sauce to taste
2 tablespoons chopped chives
2 tablespoons finely sliced scallions
1/4 cup chopped cilantro
1/2 cup freshly made unsalted popcorn
1/2 cup unsalted corn nuts, or salted corn nuts, rinsed

Steps:

  • Preheat the oven to 500 degrees and line a sheet pan with aluminum foil. Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan and roast until charred, about 30 minutes. Set aside to cool.
  • Meanwhile, bring a large saucepan of lightly salted water to a boil. Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes. Immediately drain the shrimp and submerge in a large bowl of very cold water. When cool, drain and transfer shrimp to another large bowl and set aside.
  • Slip the skins off the tomato and peppers and place the tomato, peppers and onion in a blender with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth. Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss. Chill until ready to serve. Serve in small bowls garnished with chives, scallions, cilantro, popcorn and corn nuts.

Nutrition Facts : @context http, Calories 195, UnsaturatedFat 2 grams, Carbohydrate 24 grams, Fat 3 grams, Fiber 3 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 709 milligrams, Sugar 10 grams, TransFat 0 grams

ECUADOREAN SHRIMP CEVICHE WITH ORANGES



Ecuadorean Shrimp Ceviche with Oranges image

Make and share this Ecuadorean Shrimp Ceviche with Oranges recipe from Food.com.

Provided by Philip and Karen Se

Categories     Healthy

Yield 4 servings.

Number Of Ingredients 14

1 large tomatoes, halved, seeds removed
2 jalapeno peppers, halved, seeds removed
1 red bell pepper, halved, seeds removed
1/2 yellow onion, peeled
1 lb medium shrimp, deveined, peeled, halved lengthwise
3/4 cup lime juice, freshly squeezed
1/2 cup orange juice, freshly squeezed
1/4 cup tomato juice
1 tablespoon sugar
1 1/2 teaspoons kosher salt, plus more (or to taste)
Tabasco sauce
2 tablespoons chives, chopped
2 tablespoons scallions, finely sliced
1/4 cup cilantro, chopped

Steps:

  • Preheat the oven to 500 degrees.
  • Line a baking tray with aluminum foil.
  • Place the tomato, jalapenos, bell pepper and onion, cut sides down, on the pan.
  • Bake until charred, about 30 minutes.
  • Set aside to cool.
  • Meanwhile, bring a large saucepan of lightly salted water to a boil.
  • Add the shrimp and immediately turn off the heat. Allow the shrimp to sit in the water 1 1/2 minutes.
  • Remove the shrimp from the pot, place in a colander and run very cold water over the shrimp.
  • When cool, drain the shrimp on paper toweling.
  • Place shrimp to a large, non-reactive bowl and set aside. Slip the skins off the tomato and peppers.
  • Place the tomato, peppers and onion in a blender along with the lime juice, orange juice, tomato juice, sugar and salt. Blend until smooth.
  • Taste and season with Tabasco and salt to taste. Pour the sauce over the shrimp and toss.
  • Chill until ready to serve. Serve in small bowls garnished with chives, scallions, and cilantro.

ECUADOREAN SHRIMP CEVICHE



Ecuadorean Shrimp Ceviche image

Provided by Florence Fabricant

Categories     appetizer

Time 20m

Yield 6 to 8 servings

Number Of Ingredients 8

1 1/2 pounds small or medium shrimp, shelled and deveined
Juice of 2 limes
Juice and grated rind of 1/2 orange
2 ripe tomatoes, peeled, seeded and chopped
1/2 cup finely chopped sweet onion
1 fresh mild to hot red chili, seeded and finely chopped, or to taste
Salt and hot red pepper flakes to taste
Freshly popped unbuttered popcorn

Steps:

  • Combine shrimp with lime juice, orange juice and orange rind. Allow to marinate at least eight hours.
  • Combine with remaining ingredients and refrigerate until ready to serve. Serve with popcorn on the side.

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