Camarones A La Mexicana
All reviews for hamburguesas mexicanas.
Recipe Summary Camarones A La Mexicana
Reminds me of a Mexican shrimp and grits. A semi-spicy tomato sauce ladled over cilantro rice and topped with seasoned, fried shrimp. What about that doesn't sound amazing?Ingredients | Callejeras Hamburguesas Mexicanas1 tablespoon chili powder1 tablespoon garlic powder1 teaspoon onion powder1 teaspoon dried oregano1 teaspoon ground cumin1 teaspoon ground allspice1 teaspoon salt½ teaspoon cayenne pepper1 ½ pounds uncooked medium shrimp, peeled and deveined1 tablespoon salted butter, or as needed⅓ medium white onion, diced1 clove garlic, minced5 medium Tomatoes, red, ripe, raw2 cups chicken stock½ medium white onion, sliced1 large green bell pepper, seeded and sliced2 small jalapeno peppers, seeded and sliced1 tablespoon chili powder1 teaspoon ground cumin1 tablespoon salt1 teaspoon ground black pepper1 ½ cups uncooked white rice1 tablespoon vegetable oil, or as needed3 cloves garlic, minced1 medium lime, zested3 cups water2 tablespoons lime juice1 teaspoon salt⅓ bunch chopped fresh cilantro2 tablespoons salted butter, or as neededDirectionsCombine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour.Meanwhile, make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down, about 20 minutes.Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes, sliced onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce on medium-low for 45 minutes.Meanwhile, rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes.Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot.Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro.Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat.Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.Info | Callejeras Hamburguesas Mexicanasprep:
30 mins
cook:
1 hr 35 mins
additional:
10 mins
total:
2 hrs 15 mins
Servings:
6
Yield:
6 servings
TAG : Camarones A La Mexicana
