MEXICAN FISH STEW
Provided by Food Network Kitchen
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Put the fish in a shallow dish and season with salt and pepper. Add the lime juice and toss; set aside. Put the potatoes in a saucepan, cover with water and season with salt. Bring to a boil; add the corn and cook, covered, until the vegetables are tender, about 8 minutes. Reserve 1 cup of the cooking water, then drain. Meanwhile, heat the olive oil in a large skillet over medium-high heat. Add all but 1/3 cup of the chopped onion to the skillet along with the thyme and cook until soft, about 2 minutes. Add the garlic, chile powder and half of the cilantro and cook, stirring, 2 minutes. Add the tomatoes and cook, stirring occasionally, until slightly reduced, about 4 minutes. Add the potatoes, corn and reserved cooking water. Add the fish and lime marinade to the skillet and simmer, spooning the sauce over the fish, until cooked through, about 5 minutes. Season with salt and pepper. Divide the stew among bowls and top with the remaining onion and cilantro. Serve with lime wedges.
- Per serving: Calories 381
- Fat 10 g (Saturated 2 g)
- Cholesterol 85 mg
- Sodium 333 mg
- Carbohydrate 36 g
- Fiber 5 g
- Protein 39 g
Nutrition Facts : Calories 381 calorie, Fat 10 grams, SaturatedFat 2 grams, Cholesterol 85 milligrams, Sodium 333 milligrams, Carbohydrate 36 grams, Fiber 5 grams, Protein 39 grams
FISH AND SHRIMP STEW
Steps:
- Heat the olive oil over medium heat. Add the onion and cook for 5-7 minutes until beginning to become translucent. Add the garlic and red pepper flakes. Cook for 1-2 minutes, stirring often. Add the parsley and cook for 1-2 minutes. Stir in the tomato paste and cook for 1 minute.
- Add the tomatoes, clam juice, and fish stock. Bring to a simmer and add the butter, oregano, and basil. Simmer for 10-15 minutes. At this point, you want to taste the broth and adjust the seasoning as needed. Add salt and pepper. If needed, add extra tomato paste for more tomato flavor. You can add red pepper flakes for more heat or some extra tomatoes if it is too spicy.
- Make sure the broth is simmering and add the cod. Cook for 5 minutes. Then add the shrimp and cook for 4-5 minutes until opaque and cooked through.
Nutrition Facts : ServingSize 1.25 cups, Calories 271 cal, Carbohydrate 10 g, Fat 7 g, Protein 42 g, Fiber 3 g, SaturatedFat 3 g, Cholesterol 202 mg, Sodium 550 mg, Sugar 6 g
MEXICAN CHICKEN STEW
Provided by Dave Lieberman
Categories main-dish
Time 40m
Yield about 6 servings
Number Of Ingredients 15
Steps:
- Heat oil in a saucepan over medium heat. Add onion and saute for 1 to 2 minutes. Add garlic and jalapeno and sweat until soft and translucent. Add spices and cook for 1 to 2 minutes until fragrant and aromatic. Add tomatoes, chicken, Worcestershire, and stock.
- Bring to a simmer and cook 20 minutes.
- Cut the lime in half, squeeze juice into the pot, and then add the juiced halves as well.
- Add white rice and cook 5 minutes longer to warm rice through. Season, to taste, with salt.
- Ladle into bowls and garnish with sour cream and cilantro.
Nutrition Facts : Calories 276, Fat 12 grams, SaturatedFat 2 grams, Cholesterol 60 milligrams, Sodium 543 milligrams, Carbohydrate 17 grams, Fiber 3 grams, Protein 25 grams, Sugar 5 grams
MEXICAN SHRIMP BISQUE
I enjoy both Cajun and Mexican cuisines, and this rich, elegant soup combines the best of both. I serve it with a crispy green salad and a glass of white wine for a simple but very special meal. -Karen Harris, Littleton, Colorado
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 3 servings.
Number Of Ingredients 13
Steps:
- In a small saucepan, saute onion in oil until tender. Add garlic; cook 1 minute longer. Stir in flour until blended. Stir in the water, cream, bouillon and seasonings; bring to a boil. Reduce heat; cover and simmer for 5 minutes. , Cut shrimp into bite-sized pieces if desired; add shrimp to soup. Simmer 5-10 minutes longer or until shrimp turn pink. Place sour cream in a small bowl; gradually stir in 1/2 cup hot soup. Return all to the pan, stirring constantly. Heat through (do not boil). Top with cilantro and avocado if desired.
Nutrition Facts : Calories 357 calories, Fat 28g fat (15g saturated fat), Cholesterol 173mg cholesterol, Sodium 706mg sodium, Carbohydrate 10g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
SPICY TOMATO, SEAFOOD, AND CHORIZO STEW
This spicy stew features Hunt's® petite diced tomatoes, seafood, and chorizo in one satisfying, Mexican-inspired bowl!
Provided by Jennifer Baker
Categories Trusted Brands: Recipes and Tips Hunt's
Time 40m
Yield 6
Number Of Ingredients 16
Steps:
- Heat olive oil in a large pan over medium heat. Add onion, peppers, and garlic; cook and stir until soft, 5 to 7 minutes. Transfer to a plate. Add ground chorizo to pan and cook and stir, crumbling, until browned and cooked through, 5 to 7 minutes. Remove from heat.
- Pour chicken stock into a large soup pot. Add Hunt's tomatoes, Mexican corn, salsa verde, cumin, chipotle, and softened onion-peppers-garlic mixture. Stir to combine, then simmer for 10 minutes to blend flavors.
- Stir in cod, shrimp, and reserved chorizo and continue to simmer until fish and shrimp are cooked, about 5 to 7 minutes.
- Ladle into serving bowls. Serve with fresh chopped green onions, chopped cilantro, and lime wedges.
Nutrition Facts : Calories 443.4 calories, Carbohydrate 25.1 g, Cholesterol 184.5 mg, Fat 19.5 g, Fiber 4.2 g, Protein 42.2 g, SaturatedFat 6.2 g, Sodium 2006.1 mg, Sugar 7 g
CALDO DE CAMARóN
There is a multitude of ways shrimp soup is made in Mexico, and each region can have its own recipes. In the Huasteca region, for example, there is a version where corn dough is diluted in water and added to the soup to form a slightly thick soup, called Huatape. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Time 40m
Number Of Ingredients 16
Steps:
- Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside.
- While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly, since it takes less time to roast; if you leave it too long it will burn and have a bitter taste.
- Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.
- In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.
- Pour the tomato sauce using a strainer, bring to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.
Nutrition Facts : ServingSize 1 bowl, Calories 258 kcal, Carbohydrate 18 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 1000 mg, Fiber 4 g, Sugar 5 g
SHRIMP AND CHORIZO STEW
This quick and easy dinner takes its cues from Spain-there's smoky chorizo, earthy fennel seeds, and juicy tomatoes in the delicious broth. Get the recipe for Shrimp and Chorizo Stew.
Provided by Anna Theoktisto
Time 30m
Number Of Ingredients 12
Steps:
- Thinly slice 4 cloves garlic. Cook chorizo and 2 tablespoons oil in a large saucepan over medium-high, stirring often, until chorizo begins to brown and crisp, about 4 minutes. Add sliced garlic and fennel seeds and cook, stirring constantly, until fragrant, about 1 minute. Add chickpeas, tomatoes, wine, and salt and bring to a simmer. Reduce heat to medium; cover and cook until tomatoes begin to break down, 6 to 8 minutes. Uncover; break up tomatoes with a wooden spoon. Stir in ½ cup water.
- Add shrimp to pan and cook over medium, stirring often, until cooked through, 3 to 4 minutes. Remove from heat; stir in basil.
- Preheat broiler with rack 6 inches from heat. Brush cut sides of baguette with remaining 2 tablespoons oil. Place baguette, cut sides up, directly on oven rack or on a baking sheet. Broil until baguette is browned and toasted, about 2 minutes. Remove from oven. Rub cut sides of baguette with remaining 1 clove garlic. Cut each baguette piece in half crosswise. Serve shrimp mixture with toasted baguette and crushed red pepper, if using.
Nutrition Facts : Calories 596 kcal, Carbohydrate 54 g, Cholesterol 226 mg, Protein 40 g, Sodium 1016 mg, Sugar 4 g, Fat 23 g, UnsaturatedFat 0 g
MEXICAN SHRIMP STEW
There are seafood stews swimming through every cuisine in the world. This one has a decided Mexican flair you can create instantly with a can of diced tomatoes, a can of corn and black beans, and a handful of chopped cilantro. The shrimp cook in seconds, so they should be added in the last minute of simmering. Total cost: $9.57 Nutritional Information Per Serving: Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV *Daily Value
Provided by cannedfood
Categories Stew
Time 19m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
- Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.
- Serving Suggestions: Serve with warm tortillas, if desired.
Nutrition Facts : Calories 143.3, Fat 2, SaturatedFat 0.2, Cholesterol 90, Sodium 415.8, Carbohydrate 21.2, Fiber 2.9, Sugar 6, Protein 13.2
CHICKEN AND SHRIMP FRIED RICE MEXICANO
A quick and easy fried rice with chicken and shrimp, incorporating a few Mexican ingredients I always have on hand.
Provided by Pati Jinich
Categories Main Course
Number Of Ingredients 18
Steps:
- Place the chicken in a bowl, season with salt and pepper to taste. In another bowl, place the cleaned shrimp and season with salt and pepper to taste.
- In a small bowl, combine the soy sauce, brown sugar, rice vinegar, chipotle in adobo sauce, garlic, ginger and chile, and mix well to combine. Set aside.
- In a medium non-stick skillet, heat one tablespoon of the oil. Once hot, add the beaten eggs, sprinkle with a bit of salt and pepper. Cook, moving the edges towards the center as it cooks, to create a flat omelet. Once set and cooked in the bottom, flip so it cooks on the other side. Transfer to a chopping board and cut into bite size pieces. Set aside.
- In an extended large sauté pan or wok, set over high heat, heat 2 tablespoons of the oil. Once very hot but not smoking, add the chicken, cooking it in batches if need be to avoid overcrowding the pan. Cook for 2 to 3 minutes per side, scrape onto a large bowl. Add 2 more tablespoons of the oil. Repeat with the shrimp, cooking them in batches if need be, for 1 to 2 minutes per side, just until browned and crisp on the outside but not over cooked. Scrape onto the bowl with the chicken.
- In the same pan, add 2 more tablespoons the oil, reduce the heat to medium high and add the carrots and asparagus. Sprinkle with salt and pepper to taste, and let them cook for 3 to 4 minutes until softened but still with a firm bite. Add the peas and the scallions, stir, and cook for another couple minutes. Scrape onto a separate bowl and set aside.
- Heat the remaining 2 tablespoons of oil in the same pan and raise heat to high. Once hot, add the rice, cook it in the oil for a minute or two as you stir. Whisk the soy sauce mixture and pour it over the rice. Add the vegetables, the chicken, the shrimp and the omelet pieces, and toss to combine. Let it all cook together for a minute or two and serve. Garnish with the reserved scallion slices.
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