CAMARONES ENCHILADOS (PUERTO RICAN-STYLE CREOLE SHRIMP)
Camarones enchilados translates roughly to ''deviled shrimp'' and should definitely not be confused with Mexican enchiladas, which are totally different! This is one of the very few Puerto Rican dishes with any heat. It's that heat that made this dish special for my mom and me, because unlike my dad (and most Puerto Ricans!) we both really love spice. So this is a meal my mom usually made just for the two of us to enjoy on the days when my dad was away.
Provided by Alejandra Ramos
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Heat a few tablespoons of oil in a heavy-bottomed saucepan or Dutch oven over medium-high heat. Add the onion and bell peppers and cook, stirring occasionally, until they start to soften, about 5 minutes. Add the garlic, paprika, cumin, red pepper flakes and a generous pinch of salt and cook until fragrant, 1 to 2 minutes.
- Add the wine, tomatoes, capers and bay leaves and bring to a boil. Reduce the heat and simmer, stirring occasionally, until the sauce is slightly thickened, 15 to 20 minutes.
- Stir in the shrimp and cook until opaque, 3 to 5 minutes. Remove from the heat, stir in the lime juice and cilantro and remove the bay leaves. Serve with the rice and more lime juice and cilantro.
PUERTO VALLARTA ENCHILADAS
Make and share this Puerto Vallarta Enchiladas recipe from Food.com.
Provided by -------
Categories Meat
Time 25m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Mix Rotel & tomato sauce together.
- Dip each tortilla in mixture before browning lightly in hot oil in skillet.
- Sprinkle each tortilla with cheese, beef, & onion.
- Roll up filled tortilla & place side by side in casserole,.
- Sprinkle lightly with cheese & warm in oven at 300°F.
Nutrition Facts : Calories 707.7, Fat 34.3, SaturatedFat 14.5, Cholesterol 106.8, Sodium 1465.7, Carbohydrate 60.9, Fiber 4.3, Sugar 5.7, Protein 37.8
SHRIMP, PUERTO VALLARTA STYLE
Make and share this Shrimp, Puerto Vallarta Style recipe from Food.com.
Provided by ratherbeswimmin
Categories Mexican
Time 39m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a medium skillet, heat the oil over medium heat, and cook the shrimp, garlic, and 1/4 teaspoon salt, stirring until the shrimp are pink, 3-4 minutes.
- Remove the shrimp to a bowl, cover and refrigerate.
- Reserve the skillet for the sauce.
- In a small skillet, heat the vinegar until warm.
- Cut or tear the ancho chiles into pieces and soak in the vinegar until soft, about 20 minutes.
- Remove the anchos and put them in a blender with the oregano, onion, sugar, and hot tap water.
- Discard the vinegar.
- Blend to a smooth puree.
- Heat the same skillet used for cooking the shrimp, and cook the pureed chile mixture, stirring, until thickened, about 5 minutes.
- Transfer to a bowl and cool.
- To serve, pool the sauce on a serving plate.
- Arrange the shrimp in an overlapping pattern on the sauce.
- Scatter cilantro on top; serve as an appetizer with toothpicks.
Nutrition Facts : Calories 182.2, Fat 8.6, SaturatedFat 1.1, Cholesterol 143.2, Sodium 940.4, Carbohydrate 9.1, Fiber 2.4, Sugar 2, Protein 16.8
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