SHRIMP MEXICAN STYLE OR RANCHERO STYLE
Shrimp Mexican Style, or "Ranchero Style", is one of the easiest and quickest ways to eat shrimp, and it is also really delicious. It has the basic Mexican staples like tomato, onion, and peppers. Sometimes, I add a splash of white wine to the sauce and it tastes even better.
Provided by Mely Martínez
Categories Main Course Seafood
Time 30m
Number Of Ingredients 8
Steps:
- Heat oil over medium-high heat in a large skillet. Add the onion and cook for about 2 minutes until it starts looking transparent. Add the garlic and Serrano peppers and cook for 2 more minutes until the onion starts browning.
- Stir in the chopped tomato, cover, and reduce heat to medium. Cook for about 10 to 12 minutes. The tomatoes will release their juices and will soften.
- Add the shrimp. Season with salt and pepper and cook for about 3-4 minutes or until the shrimp change to an opaque color. Remove from heat and stir in the chopped cilantro.
Nutrition Facts : ServingSize 4 oz, Calories 210 kcal, Carbohydrate 7 g, Protein 24 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 889 mg, Fiber 1 g, Sugar 4 g
HUEVOS RANCHEROS
The eggs in this beloved breakfast dish are sauced with a ranchero-style sauce of roasted tomatoes, spicy ancho chiles and smoky chipotles. To make breakfast easier, make the sauce ahead of time and reheat to serve, adding a bit of water to thin if necessary.
Provided by Food Network Kitchen
Categories main-dish
Time 1h20m
Yield 4 servings
Number Of Ingredients 17
Steps:
- For the ranchero sauce: Preheat the oven to 500 degrees F and put the tomatoes, garlic cloves and onion on a rimmed baking sheet. Roast the vegetables, turning occasionally, until blistered and charred in spots, about 35 minutes. When cool enough to handle, remove the papery skins from the garlic.
- Meanwhile, bring a small pot of water to a boil. Add the ancho chiles, cover, and remove from the heat. Let sit for 10 minutes, then drain and pat dry.
- Put the vegetables and any juices from the baking sheet into a blender. Add the ancho chiles, 1/2 teaspoon each chopped chipotle and adobo sauce and 1/2 teaspoon salt and blend until fairly smooth. Taste; if you want the sauce spicier, stir in the remaining chopped chipotle and adobo sauce.
- Heat the oil in a medium pot over medium heat. Add the sauce (it will sizzle) and 1/3 cup water and cook, stirring, until thickened but pourable, about 5 minutes. Taste and season with salt as necessary. Cover and keep warm over low heat. If the sauce thickens too much, add 1 tablespoon of water at a time to thin it out.
- For the refried beans: Put the beans in a medium bowl with about half of their reserved liquid and mash with a potato masher until smooth. Heat the vegetable oil in a medium nonstick skillet over medium heat until shimmering, then add the mashed beans and a big pinch of salt and mash again until smooth. Cook, stirring and scraping with a rubber spatula, until heated through. If the beans seem dry, add some more of the reserved liquid until they are creamy. Taste, season with salt if necessary and cover and keep warm over low heat.
- For serving: Preheat the oven to 200 degrees F and line a baking sheet with paper towels. Heat 2 teaspoons vegetable oil in a medium skillet over medium heat until shimmering. Add 1 tortilla and cook until the underside blisters, about 15 seconds. Flip the tortilla with tongs and continue to cook until the underside blisters, about 15 seconds. Remove from the pan to the lined baking sheet. Repeat with the remaining 7 tortillas, adding more oil if necessary. Spread about 2 tablespoons of the refried beans on each tortilla and keep warm in the oven.
- Using the same skillet the tortillas were fried in, heat 1 tablespoon oil until shimmering, about 1 minute. Crack 4 eggs into the skillet and cook until the edges are crispy and whites are almost set. Cover the skillet with a big pot lid and cook until the whites are completely set, 1 more minute. Remove the tortillas from the oven, top four with an egg, then return to the oven and repeat with the 4 remaining eggs.
- Top the remaining tortillas with the remaining eggs. Sprinkle each with a pinch of salt, some ranchero sauce, Cotija cheese, cilantro and onion. Serve immediately.
THE ORIGINAL CAMARONES A LA DIABLA
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 Jennifer Aleman
Categories World Cuisine Recipes Latin American Mexican
Time 1h
Yield 8
Number Of Ingredients 16
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, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g
CAMARONES RANCHEROS
Make and share this Camarones Rancheros recipe from Food.com.
Provided by Cynna
Categories Mexican
Time 28m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Toast the anise seed and cumin seed on a dry, hot large sauté pan, shaking the pan constantly, until fragrant, for about 1 minute.
- Set aside.
- Add vegetable oil, until rippling over high heat.
- Add the scallions and garlic and cook for 1 minute, stirring often. Add the tomato, chile and cilantro, stirring well to incorporate, cook for 3 minutes.
- Add the anise seed, cumin and oregano and cook for 2 minutes longer.
- Add the shrimp and cook for approximately 1 1/2 minutes on each side or until pink.
- Serve immediately with lime wedges.
Nutrition Facts : Calories 206.8, Fat 9.4, SaturatedFat 0.9, Cholesterol 172.8, Sodium 755.3, Carbohydrate 6.7, Fiber 1.8, Sugar 1.9, Protein 24.2
CAMARONES RANCHEROS
This is my re-creation of an entree from our favorite Mexican restaurant. Omit the jalapeno pepper if you don't like heat, and serve with rice and refried beans. Yum!
Provided by Lady Wheeler
Categories One Dish Meal
Time 25m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in a large skillet, and combine bell pepper, onion, jalapeno, and mushrooms. Saute until all vegetables are tender.
- In the last three minutes of cooking, add shrimp and tomato. Cook until the shrimp are pink in color.
- Serve over rice.
Nutrition Facts : Calories 296.6, Fat 15.3, SaturatedFat 2.3, Cholesterol 220.9, Sodium 264.1, Carbohydrate 14.1, Fiber 3.7, Sugar 7.1, Protein 27.3
CUBAN SHRIMP CREOLE RECIPE (CAMARONES ENCHILADOS)
A deliciously saucy and fragrant Cuban-style shrimp creole recipe (Camarones Enchilados) served over white rice. A simple 30-minute meal!
Provided by Jamie Silva
Categories Dinner Lunch Main Course Main Dish
Time 30m
Number Of Ingredients 13
Steps:
- In a dutch oven or large pot, heat olive oil over medium heat. Add onions, green peppers and garlic. Sauté for 2 minutes.
- Stir in tomato sauce, wine (or stock), vinegar, pimientos, bay leaf, parsley, oregano, salt and pepper. Bring to a boil then cover. Reduce heat to low and simmer for 15 minutes.
- Add shrimp and cook for 3-4 minutes, stirring occasionally until they are fully cooked. Serve over rice or with veggies. Enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 390 kcal, Carbohydrate 5.6 g, Protein 47.2 g, Fat 18.1 g, SaturatedFat 2 g, Cholesterol 341 mg, Sodium 471 mg, Fiber 1.4 g, Sugar 2.2 g
More about "camarones rancheros food"
CAMARONES RANCHEROS + VIDEO - MAMá MAGGIE'S KITCHEN
From inmamamaggieskitchen.com
5/5 (5)Estimated Reading Time 6 minsServings 4Total Time 20 mins
CAMARONES A LA MEXICANA (RANCHERO STYLE SHRIMP) - MUY ...
From muybuenocookbook.com
Ratings 2Calories 216 per servingCategory Dinner, Lent
- Heat large skillet on medium-high heat until almost smoking. Add 2 tablespoons of Land O Lakes® Butter with Olive Oil & Sea Salt.
HUEVOS RANCHEROS - WIKIPEDIA
From en.wikipedia.org
Course BreakfastPlace of origin MexicoMain ingredients Tortillas, eggs, tomato- chili …
CAMARONES RANCHEROS - RECETASGRATIS
From recetasgratis.net
3.9/5 (44)
CAMARONES RANCHEROS. RECETA SENCILLA - DIRECTO AL PALADAR
From directoalpaladar.com.mx
5/5 (13)Author Philippe SaezServings 2Category Recetas
CAMARONES RANCHEROS : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
Servings 4
TITA'S CUBAN FOOD (TEMPORARILY CLOSED; COMING BACK SOON ...
From titas-cuban-food.business.site
Sun 12
CAMARONES RANCHEROS : TWO KINDS OF CHILES FLAVOR A FIERY ...
From latimes.com
Is Accessible For Free FalseEstimated Reading Time 2 mins
CAMARONES RANCHEROS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
FREMONT - TAQUERIA LIMON
From taqueriaextra.com
CAMARONES RANCHEROS BY ANGY - YOUTUBE
From youtube.com
CAMARONES RANCHEROS RECIPE - BUTTER BRANDY
From butterbrandy.blogspot.com
MENU | NENA'S RESTAURANT
From nenasmexicanrestaurant.online
CAMARONES RANCHEROS MEXICANOS - ALL INFORMATION ABOUT ...
From therecipes.info
RIO LEMPA RESTAURANT |FOOD
From riolemparestaurant.com
MEXICAN FOOD
From romansmexicanrestaurant.com
HOMEMADE - CAMARONES RANCHEROS CALORIES, CARBS & NUTRITION ...
From myfitnesspal.com
CAMARONES RANCHEROS RECIPE - VACATION-RENTALS-ZANZIBAR
From vacation-rentals-zanzibar.blogspot.com
OUR FOOD - MARISCOS LAS BRISAS
From mariscoslasbrisas.com
CAMARONES RANCHEROS* – VALLARTA MEXICAN GRILL
From vallartamexicangrill.net
CAMARONES RANCHEROS! #CAMARONESRANCHEROS #MEXICANRICE # ...
From tiktok.com
ERNESTO'S MEXICAN FOOD CAMARONES RANCHEROS - RECIPE GOLDMINE
From recipegoldmine.com
MIS BURRITOS NOHO – MEXICAN FOOD
From misburritosnoho.com
CAMARONES RANCHEROS , DELICIOSA RECETA! - YOUTUBE
From youtube.com
WHAT DOES CAMARONES RANCHEROS MEAN?
From topcookingstories.com
CAMARONES RANCHEROS | RECETAS | SUPERMERCADOS MORELOS ...
From pinterest.com
ENTREES
From amigoslahaina.com
MEXICAN CAMARONES RANCHEROS RECIPE | AMTRECIPE.CO
From amtrecipe.co
CAMARONES RANCHEROS - MENU - JAVIER'S - CRYSTAL COVE ...
From yelp.ca
CAMARONES RANCHEROS - MENU - MEXICO LINDO - SAN JOSE
From yelp.com
CAMARONES RANCHEROS | MEXICAN FOOD RECIPES, FOOD, SOUTH ...
From pinterest.ca
CAMARONES RANCHEROS RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
PONCHOS MEXICAN RESTAURANT
From ponchosmexrest.com
CAMARONES RANCHEROS - MENU - LA POBLANA RESTAURANT - CITY ...
From yelp.com
CAMARONES A LA DIABLA - ISABEL EATS {EASY MEXICAN RECIPES}
From isabeleats.com
CAMARONES RANCHEROS - MEXICAN GRILL, RESTAURANT, CUISINE
From escobarskanab.com
LA PERLITA MEXICAN FOOD - 901 CROSSLEY RD. PALM SPRINGS ...
From la-perlita-mexican-food.business.site
CAMARONES BORRACHOS (DRUNKEN SHRIMP) RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love