ENSALADA DE CAMARONES (PUERTO RICAN SHRIMP SALAD)
Here's recipe from a booklet called "An Adventure in International Cooking" that my Mom helped compile for 4-H in Madison County (New York) back in the early 1970s. It was submitted by Awilda Heredia.
Provided by Acerast
Categories Puerto Rican
Time 35m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Peel and cut potatoes in cubes.
- In a large kettle, cover potatoes with water, add the salt and bring the potatoes to a boil.
- Cook until potatoes are tender; drain and cool.
- Chop shrimp and pimentos into small pieces.
- In a large salad bowl, combine cooled potatoes, shrimp, pimentos, crushed pineapple, peas, mayonnaise, and salt (to taste).
- Garnish with olives in the form of a clock (with one at each hour and one in the middle).
- Chill before serving.
Nutrition Facts : Calories 557.2, Fat 21.1, SaturatedFat 3.1, Cholesterol 15.3, Sodium 920, Carbohydrate 84.6, Fiber 11.2, Sugar 16.2, Protein 11.1
ENSALADA DE CAMARONES CON SALSA BBQ
Camarones agridulces y una sabrosa ensalada de pasta con pimientos maduros y crujientes se combinan para una deliciosa cena de poco esfuerzo, poca grasa y pocas calorías.
Provided by My Food and Family
Categories Comida Recetas
Time 50m
Yield 4 porciones
Number Of Ingredients 9
Steps:
- Cuece la pasta en una cacerola grande como se indica en el paquete, omitiendo la sal y agregando los pimientos al agua hirviendo durante los 2 últimos min.; escurre la mezcla. Enjuágala con agua fría y escúrrela bien. Colócala en un tazón grande.
- Agrega la mayonesa; mezcla todo ligeramente. Incorpora el queso y el aderezo. Refrigera la mezcla 20 min.
- Calienta la parrilla aceitada a fuego medio-alto. Ensarta los camarones en 8 brochetas; úntalos con la salsa para asar. Ásalos 2 min. por lado o hasta que los camarones se tornen rosados.
- Acomoda las hojas de lechuga sobre cuatro platos; pon la ensalada de pasta y las brochetas de camarones encima. Espolvorea todo con el parmesano.
Nutrition Facts : Calories 470, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
CAMARONES BBQ
Steps:
- Calienta la parrilla a fuego medio-alto.
- Inserta los camarones en 8 brochetas.
- Ásalos durante 2 min. por lado o hasta que los camarones se tornen rosados, untándolos de vez en cuando con la salsa para asar.
Nutrition Facts : Calories 150, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
ENSALADA DE NOPALES Y CAMARONES - CACTUS AND SHRIMP SALAD
Cactus is a common and tasty food item in Mexico and parts of SW USA. Cactus, or NOPALES as they are known in Texas and Mexico, can be found fresh and needle free in the produce section. You can even find jars of Nopales or Nopalitos (little (pieces of) Nopales) in the ethnic aisle of your grocery store. If you choose to use those please drain them and rinse them well. Green Beans or chayote can be substituted if cactus is not available. The nutritional info here is not correct as the olive oil is used for coating the items you are grilling and in the dressing. Not all of it is consumed. This recipe is from La Comida Del Barrio (meaning Foods from the neighborhood) Latin American Cooking in the U.S., by Aaron Sanchez (Clarkson Potter, 2003) This dish would be wonderful with any Mexican cerveza (beer) or with a crisp and fruity Sauvignon Blanc.
Provided by Mamas Kitchen Hope
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Seed and dice tomatoes. Chop onion and cilantro. Finely dice the jalapeno and mix all together in a large bowl. Set aside.
- In a separate medium sized bowl, combine the garlic and half of the extra virgin olive oil. Brush the nopales with the garlic oil to coat using a basting brush, season both sides with salt and pepper to taste. Reserve the leftover garlic oil.
- Place the cactus on a preheated a grill or grill pan over a medium-high flame and cook until limp, about 4 minutes on each side. Remove and allow to cool, then cut the pads into ¼-inch thick strips. Add to the tomato mixture.
- Brush the shrimp with the reserved garlic oil and season with salt and pepper. Grill for 3 minutes on each side, until firm and pink and add to the tomato-nopales mixture.
- Add the vinegar, tequila and remaining olive oil and toss to coat. Season with salt and pepper to taste. Serve in a lettuce leaf or corn tortilla.
Nutrition Facts : Calories 326.9, Fat 28.2, SaturatedFat 4, Cholesterol 86.4, Sodium 91.1, Carbohydrate 6.2, Fiber 1.4, Sugar 3.2, Protein 12.6
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