Best Camarones Borracho Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THE ORIGINAL CAMARONES A LA DIABLA



The Original Camarones a la Diabla image

Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.

Provided by Jennifer Aleman

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h

Yield 8

Number Of Ingredients 16

1 tablespoon vegetable oil
¾ cup sliced white onion
3 cloves garlic, minced
6 dried guajillo chiles - stems removed, seeded, and cut into large pieces
2 dried ancho chile peppers - stems removed, seeded, and cut into large pieces
2 large tomatoes, cut into chunks
1 ½ cups water
½ cup orange juice
1 tablespoon chicken bouillon granules
2 pounds raw shrimp (31-35 count), peeled and deveined
½ teaspoon salt
½ teaspoon ground black pepper
1 teaspoon olive oil
1 tablespoon butter
¾ cup sliced white onion
2 cloves garlic, minced

Steps:

  • Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender, about 5 minutes. Add dried chiles; cook, stirring constantly, until fragrant, 2 to 3 minutes. Add tomatoes; cook until slightly softened, about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened, about 10 minutes.
  • Blend chile mixture, orange juice, and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
  • Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook, stirring, until tender, about 5 minutes. Add shrimp; cook just until browned on both sides, about 3 minutes. Transfer shrimp to a bowl.
  • Add sauce to the skillet; simmer over medium heat until slightly thickened, 2 to 3 minutes. Add shrimp; simmer until cooked through, about 5 minutes.

Nutrition Facts : Calories 166.3 calories, Carbohydrate 9.5 g, Cholesterol 176.7 mg, Fat 5.3 g, Fiber 2.2 g, Protein 20.2 g, SaturatedFat 1.6 g, Sodium 502.2 mg, Sugar 3.9 g

CAMARONES BORRACHO



Camarones Borracho image

Easy, nice dinner from down south. Until you've eaten mexican food by the pacific, sipping Tecate and watching the sun slip into the ocean, this will suffice till you get down south. I serve this with rice and a squeeze of lime for both the beer and the shrimp.

Provided by peachez

Categories     Weeknight

Time 4h2m

Yield 4 serving(s)

Number Of Ingredients 10

2 tablespoons silver tequila
1 tablespoon olive oil
1 tablespoon Worcestershire sauce
1 teaspoon dried oregano
1 teaspoon kosher salt
1 teaspoon paprika
1 serrano chili, stemmed & seeded
1/4 cup cilantro, no stems
3 garlic cloves
24 large raw shrimp, peeled and deveined

Steps:

  • Place marinade into a blender, puree till smooth, adjust seasonings and puree again if needed Place raw shrimp in a glass bowl, pour marinade over shrimp, stirring to coat Cover bowl and refrigerate mixture 4 hours.
  • Heat a large skillet on high heat till hot, add shrimp and marinade, tossing till shrimp are pink and cooked through, about 2 minutes Serve on rice.

Nutrition Facts : Calories 83.6, Fat 4.2, SaturatedFat 0.6, Cholesterol 63.8, Sodium 541.1, Carbohydrate 2.5, Fiber 0.4, Sugar 0.6, Protein 8.8

TEQUILA SHRIMP (CAMARONES BORRACHOS) RECIPE - (4.5/5)



Tequila Shrimp (Camarones Borrachos) Recipe - (4.5/5) image

Provided by á-2323

Number Of Ingredients 10

2 tbsp olive oil
1 white onion, diced
3 cloves garlic, minced
24 shrimp, peeled
1/4 c tequila
3 Roma tomatoes, diced (or can of diced tomates, drained)
2 limes, juiced
1 tbsp chopped cilantro
1 avocado, peeled, pitted, diced
salt and pepper to taste

Steps:

  • Saute onions and garlic in the olive oil until the onions are translucent. Add shrimp and continue to saute for 3 to 4 minutes. Add tequila and burn off the alcohol. Add the tomatoes and saute for another 3-4 minutes. Add lime juice when the shrimp is cooked half way. When shrimp is fully cooked, fold in the cilantro and avocado. Season with salt and pepper and serve.

CAMARONES BORRACHOS (DRUNKEN SHRIMP)



Camarones Borrachos (Drunken Shrimp) image

Make and share this Camarones Borrachos (Drunken Shrimp) recipe from Food.com.

Provided by AlainaF

Categories     Mexican

Time 20m

Yield 2-4 serving(s)

Number Of Ingredients 7

15 jumbo shrimp
1 1/2 ounces butter
1 tablespoon. onion, finely chopped
2 teaspoons fresh cilantro, washed, dried, finely chopped
1/2 teaspoon chipotle chile in adobo
2 ounces anejo tequila
salt and pepper

Steps:

  • Peel and devein the shrimp.
  • Chop onion finely.
  • Wash the cilantro in several changes of water, dry it by squeezing it in a towel, and then chop in finely.
  • Mash the chiptole chile.
  • Heat a saute pan or frying pan over a high flame. Add butter, onions and chipotle chile.
  • Season shrimp with salt and pepper.
  • When pan begins to sizzle, add the shrimp. Stir fry until shrimp are almost cooked, approximately 3 minutes.
  • Remove the pan from the heat, add the tequila and return it to the flame. Be careful when adding the tequila because it may flame up.
  • Cook the shrimp for another 2 minutes, add the cilantro, and remove the pan from the fire.
  • Taste the juice in the pan and season it with a salt and pepper.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #weeknight     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #seafood     #easy     #shrimp     #dietary     #shellfish     #3-steps-or-less

Related Topics