DON CAMARON RECIPES

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COCTEL DE CAMARONES RECIPE | EATINGWELL



Coctel de Camarones Recipe | EatingWell image

This classic Mexican shrimp cocktail is usually served as a starter, but makes a quick, refreshing main dish on a busy night. Add some of your favorite hot sauce for extra kick. You can eat it immediately or chill it for up to 4 hours if you prefer it colder. Serve with: Warm corn tortillas or cheese quesadillas and your favorite hot sauce.

Provided by EatingWell Test Kitchen

Categories     Low-Calorie Shrimp Recipes

Total Time 25 minutes

Number Of Ingredients 11

1 pound cooked small shrimp (70-90 per pound; see Tip), tails removed (about 1 1/2 cups)
1?½ cups cherry tomatoes, halved
1?½ cups diced English cucumber
? cup finely chopped red onion
1 ripe avocado, diced
1?½ cups spicy or regular V8 juice
2 tablespoons lime juice
½ teaspoon freshly ground pepper
¼ teaspoon salt
¼ cup chopped fresh cilantro
Lime wedges for serving

Steps:

  • Combine shrimp, tomatoes, cucumber, onion, avocado, V8 juice, lime juice, pepper, salt and cilantro in a large bowl. Serve at room temperature or chilled, with lime wedges.

Nutrition Facts : Calories 260 calories, CarbohydrateContent 14.1 g, CholesterolContent 229.5 mg, FatContent 9.6 g, FiberContent 5.4 g, ProteinContent 31.1 g, SaturatedFatContent 1.1 g, SodiumContent 658.2 mg, SugarContent 6.3 g

THE ORIGINAL CAMARONES A LA DIABLA | ALLRECIPES



The Original Camarones a la Diabla | Allrecipes image

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Provided by Jenny Aleman de Bolaños

Categories     World Cuisine    Latin American    Mexican

Total Time 1 hours 0 minutes

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 servings

Number Of Ingredients 16

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1?½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

Steps:

  • Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
  • Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
  • Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
  • Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Nutrition Facts : Calories 166.3 calories, CarbohydrateContent 9.5 g, CholesterolContent 176.7 mg, FatContent 5.3 g, FiberContent 2.2 g, ProteinContent 20.2 g, SaturatedFatContent 1.6 g, SodiumContent 502.2 mg, SugarContent 3.9 g

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