Shrimp In Adobo Food

SHRIMP IN ADOBO

Steps:

• Heat a large dry cast-iron skillet over medium-high heat. Add chiles; toast, turning often, until just fragrant, about 1 minute. Let cool.
• Using kitchen scissors and working over a medium bowl, cut chiles into 1" rings, reserving seeds. Cover chiles with 1/2 cup hot water; let soak, stirring occasionally, for 10 minutes.
• Transfer chiles with seeds and soaking liquid to a blender. Add garlic, vinegar, 2 teaspoons salt, oregano, cumin, and sugar and purée until a smooth, thick paste forms. Transfer adobo paste to a large bowl; add shrimp and toss until evenly coated.
• Preheat broiler. Place shrimp on a rimmed baking sheet in an even layer. Broil, watching closely and stirring halfway through, until shrimp are just cooked through and are browned in spots, 4-5 minutes. Season with salt.

SHRIMP IN ADOBO SAUCE

Steps:

• cover the chiles with hot water and let them sit for 15 minutes or until softened.
• combine chiles and 1/4 to 1/2 cup of the water they were soaking in, onion, garlic, cilantro, and cumin in a blender and puree to a smooth paste.
• saute the chile mixture in the oil for 5 minutes, add the vinegar and sugar, and bring to a boil.
• reduce heat and simmer until the sauce is very thick, about 5 to 8 minutes.
• add shrimp to sauce and toss to coat, then simmer for 5 to 8 minutes or until shrimp are done.

ADOBO STYLE SHRIMP (FILIPINO)

Steps:

• Wash shrimp and cut off whiskers. Drain.
• Place in pan or wok, add all ingredients except sugar and cooking oil.
• Cook shrimp until not quite cooked on MED HEAT, maybe 2-4 minutes depending on your shrimp size.
• Drain shrimp (along with garlic). Set sauce aside, and add the sugar.
• Heat cooking oil and fry shrimp and garlic together on MED LOW HEAT.
• When garlic is lightly browned, return the sauce to the pan and finish cooking shrimp.
• [Be sure to not overcook the shrimp-- you can tell if they turn into little O's" instead of C's].
• [Note: If you want a spicy "adobo", add 1 tablespoon of hot sauce or 1-2 minced hot peppers of your preference.].
• Put on serving platter and garnish with chopped scallions (optional).
• Serve with steamed Jasmine rice.

ADOBO SHRIMP TACOS WITH SMOKED BBQ CHIPOTLE COLESLAW

Steps:

• In a medium bowl, combine all of the ingredients. Mix well, then taste and adjust the seasoning, as needed. Refrigerate for about 1 hour.
• In a deep-fryer or heavy-bottomed pot, heat enough canola oil to come halfway up the sides of the pot, to 375 degrees F.
• In a medium bowl, combine the flour and cornmeal; set aside. Season the shrimp with the adobo. Dredge the seasoned shrimp in the cornmeal mixture, and then add them to the hot oil 1 at a time. Fry until golden brown, about 3 minutes. Remove the shrimp from the oil and drain on paper towels.
• Heat a medium saute pan over medium-high heat. Add a tortilla, and heat for about 30 seconds on each side. Spoon about 2 tablespoons of slaw in the center of the tortilla, then put 4 or 5 fried shrimp on top and fold like a taco. Repeat with the remaining ingredients. Serve hot or at room temperature.

STIR-FRIED RICE NOODLES WITH SHRIMP AND ADOBO (PANSIT BIHON GUISADO)

Steps:

• Soak the mushrooms in the warm water for at least 20 minutes. Drain the mushrooms, reserve the soaking liquid, and thinly slice the mushrooms. Combine the adobo and wine (if using) in a bowl.
• Heat 2 tablespoons of the oil in a large skillet or wok over medium heat until it shimmers. Add the garlic and stir-fry until light gold. Add the onion and cook, stirring occasionally, for about 2 minutes, or until translucent. Stir in the celery and bell pepper. Cook, stirring occasionally, for 2 minutes. Add the adobo. If you are using fresh shrimp, add them, too. Cook, stirring, for about 1 minute. Remove from the heat and set aside.
• Pour the reserved mushroom soaking liquid into a saucepan and add the soy sauce, mushrooms, carrot, and chayote. If you are using dried shrimp, add those, too. Bring the mixture to a boil over high heat. Add the noodles and toss with the rest of the ingredients. As the noodles become tender, separate them until they are able to mix evenly with the veggies, about 3 minutes.
• When the noodles have completely absorbed the liquid and are chewable, stir in the celery, bell pepper, and adobo mixture. Season with the black pepper and mix thoroughly. Pour in the remaining 1 tablespoon oil. Reduce the heat to low to gently fry the noodles for about 2 minutes. Serve with an extra dash of soy sauce and calamansi juice, if using.

SHRIMP TACOS WITH ADOBO SAUCE

Steps:

• Chop the cilantro, and thinly slice the green and purple cabbage. Chop the onion and set the veggies and cilantro aside.
• In a small bowl add the adobo sauce from the can of chipotle peppers, sour cream, lime juice and salt. Mix and set aside.
• Put the shrimp in a medium size bowl and add the chili powder, garlic powder, pepper, cumin and salt. Mix together so that the shrimp is coated with the spices.
• In a medium size skillet add the oil. Then add the shrimp. Turn the shrimp as they cook until each side is lightly browned (about 6 minutes). Reserve the oil in the pan and remove the shrimp on to a cutting board or plate.
• Cut the shrimp in half and put them in a bowl. Then add the remaining olive oil from the pan to the bowl of cut shrimp and mix together.
• Warm the corn tortillas in the microwave for about 10 to 12 seconds.Then top with the shrimp, onion, cilantro and the green and purple cabbage. Drizzle the adobo sauce on top. Serve while the tortilla is still warm and with a quarter piece of lime.

SCAMPI ADOBO

Steps:

• In a large nonstick skillet, saute the tomatoes, peppers and garlic in oil for 2 minutes. Reduce heat to medium; stir in the shrimp, wine, cilantro, lime juice, butter and salt. Cook and stir for 3-4 minutes or until shrimp turn pink., Remove from the heat; sprinkle with cheese. Garnish with lime slices if desired.

CHIPOTLE SHRIMP AND RICE BOWL

Steps:

• Pat shrimp dry with paper towels and season lightly with salt.
• Preheat large skillet over medium-high heat. Add oil and heat until shimmering. Add shrimp, chopped poblano pepper and adobo sauce; cook two minutes, stirring to ensure shrimp are evenly coated with sauce. Reduce heat to medium, add garlic and cook one minute more or until shrimp are cooked through, stirring constantly. Remove from skillet and set aside.
• In same skillet, place water, contents of rice package and corn in a small saucepan. Bring to a boil, cover and reduce heat. Simmer for 7 minutes or until water has been absorbed and rice is tender. Remove from heat and stir in green onions and cilantro.
• Place rice mixture on a serving platter. Top with shrimp; serve with lime wedges.

SHRIMP AND CHORIZO IN ADOBO

Steps:

• For the Adobo Sauce: Combine the ingredients in a bowl. Adjust the sugar taste to your liking.
• For the shrimp and chorizo: Coat the shrimp with cornstarch. Heat the oil in a pan over medium heatand saute the onions and chorizo. Add shrimp. When the shrimp are opaque and form a C shape, add the adobo sauce. Continue cooking on low until the sauce is heated through.
• Serve over rice and garnish with cilantro and sliced Roma tomatoes.

TEQUILA ADOBO BBQ SHRIMP

Steps:

• Shrimp Marinade and Grilling: In a glass bowl, stir together Tequila, lime juice, garlic and pepper.
• Marinate shrimp for 30 minutes, stirring once or twice.
• Over marinating will result in a very strong flavor!
• Remove shrimp from marinade, and wrap shrimp in bacon pieces.
• Thread shrimp on skewers and lightly sprinkle with seasoning salt.
• Grill shrimp over medium hot charcoal fire, basting with Adobo BBQ sauce.
• Turn shrimp every 2 minutes and continue to baste.
• The shrimp should cook for about 10 minutes.
• Bacon will be cooked, but not crisped.
• Serve immediately and drizzle with additional sauce.
• BBQ Adobo Sauce: Add dried chilies (except chipotle pepper) to 1 1/2 cups of boiling water.
• Let sit for 15 minutes.
• Remove chilies and reserve 1/2 cup of chile water.
• Add chile, reserved water, onion, garlic, oregano, cinnamon, and cumin to a blender and puree.
• Heat vegetable oil in a frying pan.
• Sautee puree in pan and add vinegar and sugar, bring to a boil.
• Reduce heat and simmer until thick.
• This should yield 2 cups of Adobo sauce.
• I freeze the extra sauce.
• Mix 1/2 cup of Adobo sauce with 1/2 cup of prepared BBQ sauce.
• Differing the proportions of the mixture will give you varying degrees of spice.
• Use this mixture to baste shrimp and drizzle remaining on shrimp.

PHILIPPINES - ADOBONG HIPON - SHRIMP ADOBO

Steps:

• 1. Saute garlic, then add soy sauce, vinegar, pepper and salt.
• 2. Bring to a boil then add shrimp. Simmer until done.
• 3. Serve the Shrimp Adobo with steamed white rice.