SHRIMP TACOS
Make a zesty coleslaw to top these grilled shrimp tacos.
Provided by Food Network Kitchen
Time 35m
Yield 4
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill or grill pan over high heat.
- Mix the brown sugar, chili, cumin, paprika and lime zest together in a medium bowl. Stir 2 teaspoons of the sugar-spice mixture into the sour cream and set aside. Put the remaining spice mixture in a medium bowl and add the shrimp and olive oil and toss to coat and set aside to marinate for 15 minutes.
- Toss the coleslaw mix with the spiced sour cream until well coated and season with salt and pepper. Toast the tortillas on the grill, about 1 minute per side. Transfer to a plate and wrap with foil to keep warm.
- Remove the shrimp from the marinade and sprinkle with salt. Lightly oil the grill grates. Grill the shrimp, flipping once, until just cooked through, 2 to 3 minutes per side. Serve the shrimp in the warm tortillas with the slaw, whole cilantro leaves, and lime wedges on the side.
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
MEXICAN-STYLE GARLIC SHRIMP
Steps:
- Start by seasoning the de-shelled and cleaned shrimp with salt, pepper, cumin, and paprika.
- Add the butter olive oil to a frying pan over medium-low heat until butter begins to melt.
- Add the garlic and onion and let saute together for about 5 minutes.
- Add the shrimp and cook for 5-8 minutes or until they are completely cooked through.
- Add the lime juice and parsley.
- Enjoy immediately with tortillas, rice or salted crackers.
Nutrition Facts : ServingSize 1 Serving of 2 Shrimp, Calories 129 kcal, Carbohydrate 2 g, Protein 9 g, Fat 9 g, SaturatedFat 4 g, Cholesterol 129 mg, Sodium 404 mg
CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)
This is one of my favorite Mexican shrimp meals to make. Everyone gobbles it up. Best served with rice, about 3 to 4 cups cooked. I like to sprinkle mine with Cojita cheese and cilantro also.
Provided by Sherbear1
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 6
Number Of Ingredients 13
Steps:
- Melt butter in a skillet over medium-high heat. Place bell peppers, onion, and garlic in the butter and saute until tender and onion is translucent, 5 to 7 minutes. Remove and set aside. Save pan and juices and keep warm.
- Combine broth and green chiles in a separate pan and bring to a simmer. Turn off heat and add cream cheese, stirring slowly until incorporated. Add Mexican crema, chile de arbol, cumin, and oregano. Stir again. Add peppers, onion, and garlic; stir to incorporate. Remove from heat.
- Heat reserved pan with juices over medium-high heat. Cook shrimp until they are bright pink on the outside and the meat is opaque, 1 to 2 minutes per side. Stir shrimp into cream mixture and serve.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 6 g, Cholesterol 235 mg, Fat 20.9 g, Fiber 1.1 g, Protein 22.6 g, SaturatedFat 12.7 g, Sodium 917.4 mg, Sugar 2.7 g
MEXICAN STYLE SHRIMP GRAVY
Steps:
- Fry bacon in large skillet until crispy. Drain bacon and crumble leaving 1 tbsp. grease in skillet. Add shrimp, onion, green pepper and garlic. Saute over med. heat until shrimp turns pink. Sprinkle flour, salt & pepper over shrimp mixture. Stir and lightly brown. Add tomatoes with juice and chicken broth to shrimp mixture. Stir until combined and thickened. Garnish with bacon bits.
MEXICAN GRAVY OR ENCHILADA SAUCE
Just like the stuff at Taco Bell (or nearly so). I've made large batches of this and canned it, to have on hand throughout the year. Wonderful with chicken enchiladas, "enchiritos," burritos, and just as a dip for a taco. The original recipe came from a banged up library book featuring crock-pot recipes.
Provided by Debber
Categories Sauces
Time 20m
Yield 2 quarts approx, 25 serving(s)
Number Of Ingredients 8
Steps:
- In a large frying pan, melt the butter.
- While that's melting, mix the dry ingredients, then slowly add them to the melted butter, stirring CONSTANTLY.
- Gradually add the broth (there will be some sizzling & hissing), stir until smooth; when it begins to bubble, add the tomato sauce.
- This will be thick and is ready to use now or can be transferred to a crock-pot to keep it warm.
- Use "as is" or add to other recipes.
Nutrition Facts : Calories 38.5, Fat 2.5, SaturatedFat 1.3, Cholesterol 4.9, Sodium 235.2, Carbohydrate 3.5, Fiber 1.2, Sugar 0.9, Protein 1.4
HAM AND SHRIMP GRAVY
I love eating this over rice or mashed potatoes. Even pasta would make for a deliciously effective delivery system!
Provided by Chef John
Categories Soups, Stews and Chili Recipes Soup Recipes Seafood Shrimp Soup
Time 1h5m
Yield 6
Number Of Ingredients 14
Steps:
- Melt butter over medium heat in a deep frying pan. Stir in diced ham and cook until lightly browned, about 5 minutes.
- Stir in red bell pepper, celery, white portions of green onion, jalapeno pepper, and garlic; cook, stirring, until softened, about 5 minutes. Stir in Cajun seasoning and cook for 1 minute.
- Stir in flour; cook and stir until flour is no longer gritty, about 3 minutes. Pour in chicken broth and Worcestershire sauce; increase heat to medium-high. Simmer until vegetables are soft and liquid is reduced and thick, 10 to 15 minutes. Reduce heat to medium-low.
- Stir in shrimp; cook and stir until shrimp are cooked through, 2 to 3 minutes. Season with salt and cayenne pepper to taste. Garnish with green parts of green onions.
Nutrition Facts : Calories 235.6 calories, Carbohydrate 6.9 g, Cholesterol 154.6 mg, Fat 14.1 g, Fiber 1.1 g, Protein 19.3 g, SaturatedFat 6.9 g, Sodium 1422.1 mg, Sugar 2 g
CHARLESTON SHRIMP 'N' GRAVY
Authentic original Charleston favorite shrimp recipe usually served as 'shrimp n grits.' Serve over fresh hot grits, rice, or biscuits.
Provided by ALRAYNA
Categories Meat and Poultry Recipes Pork
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- Place the bacon in a large skillet over medium heat. Fry until browned, then remove to paper towels to drain. Add the butter to the bacon grease. When the butter begins to sizzle, sprinkle 3 tablespoons of flour over it. Reduce the heat to medium-low, and cook for about 12 minutes, stirring frequently, until dark brown. Don't let it scorch - if it starts to, just reduce the heat.
- When the roux reaches dark brown, increase the heat to medium-high, and add the onions and bell pepper. Cook and stir for a couple of minutes, just until softened. Meanwhile, place the shrimp in a bowl, and toss with seasoned salt, pepper, garlic powder, and remaining flour. Pour into the pan, and stir constantly for 1 minute. Whisk in the chicken stock, and reduce the heat to low. Cook for just a few minutes to thicken the broth. Don't cook much longer, or the shrimp will become tough. Sprinkle the chopped green onion over it, and remove from the heat. Serve over fresh hot grits, rice or biscuits. Crumble the bacon slices on top.
Nutrition Facts : Calories 263.1 calories, Carbohydrate 12.6 g, Cholesterol 195.7 mg, Fat 11.1 g, Fiber 1.4 g, Protein 27.5 g, SaturatedFat 5.1 g, Sodium 1087.8 mg, Sugar 2.3 g
SHRIMP EGG FU YUNG WITH MEXICAN AVOCADO GRAVY
This dish is a fairly traditional take on Egg Fu Yung, with a refreshingly different gravy. The creamy avocado pairs well with the crispy shrimp and vegetable patties. If you like things more on the spicy side, try serving this dish with Asian garlic chili sauce on the side. NOTE: Don't try to make the patties larger than 4 inches in diameter, they will be too hard to flip over. Also, make sure your frying oil maintains a 350 degree temperature so that your patties come out crisp and light.
Provided by flyincook
Categories Asian
Time 45m
Yield 8 patties, 4 serving(s)
Number Of Ingredients 20
Steps:
- Peel and devein the shrimp, then cut them into small bite-sized pieces. Heat a small skillet and add the sesame oil, then add the shrimp. Cook them for about 2-3 minutes, until they are pink and just cooked through.
- In a large mixing bowl, combine the Chinese pea pods, shiitake mushrooms, bean sprouts, green onions, red bell pepper, minced ginger and cooked shrimp.
- In another bowl, beat the eggs with the salt and pepper until foamy. Pour the eggs into the bowl of shrimp and vegetables and mix well.
- In a small saucepan, bring the chicken broth, soy sauce and minced ginger to a low boil. Whisk in the corn starch and water mixture and stir constantly until thickened, about 2 minutes.
- Scrape the Mexican avocado into a small bowl and mash well with a fork until it is very smooth and creamy. Add the avocado to the saucepan and whisk it into the mixture until it is uniform and creamy. Stir in the light brown sugar, salt and pepper and set over very low heat, stirring occasionally until ready to use.
- Pour the canola oil into a large fry pan to a depth of about 3/4 of an inch and heat it until it reaches a temperature of 350 degrees. Stir the egg fu yung mixture well and then use a large serving spoon to scoop about 1/2 cup of the mixture and gently set it into the hot oil. Make no more than 2 or 3 patties at a time so that you have room to flip them over. Cook the patties for about 1 1/2 minutes, then flip them over and cook for another 1 1/2 minutes.
- Transfer the patties to a paper towel lined platter to drain and keep them warm in a warming drawer or 200 degree oven. Continue cooking patties until you have used up all of the mixture, stirring the avocado gravy every few minutes. Serve the patties alone or over jasmine rice with the Mexican avocado gravy spooned over the top. Serve garlic chili sauce on the side, if desired. Makes 4 servings.
Nutrition Facts : Calories 377.6, Fat 19.8, SaturatedFat 4.3, Cholesterol 446.4, Sodium 989.1, Carbohydrate 18.4, Fiber 7.3, Sugar 8.6, Protein 33.8
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