Best Camarones Picantes A La Parrilla Recipes

CAMARONES PICANTES A LA PARRILLA

Camarones picantes a la parrilla image

Los chiles de árbol les dan un golpe de sabor a estos camarones a la barbacoa.

Provided by My Food and Family

Categories Recetas para fiestas y vacaciones

Time 20m

Yield 8 porciones

Number Of Ingredients 5

Ingredients

1/2 taza de salsa para asar original KRAFT Original Barbecue Sauce
10 chiles de árbol, sin cabitos
4 rebanadas de jamón cocido al horno OSCAR MAYER Baked Cooked Ham
1 libra de camarones grandes, crudos, pelados, sin las colas y sin venas
2 cucharadas de queso parmesano rallado KRAFT Grated Parmesan Cheese

Steps:

Calienta la parrilla a fuego medio-alto.
Licúa la salsa para asar y los chiles hasta que queden homogéneos. Corta cada rebanada de jamón a lo largo en 4 tiras. Alterna los camarones y el jamón al insertarlos en 8 brochetas.
Asa las brochetas de 5 a 7 min. o hasta que se pongan rosados los camarones, volteándolas de vez en cuando y barnizándolas con la mezcla de salsa para asar.
Espolvorea las brochetas con el queso.

Nutrition Facts : Calories 120, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

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

Ingredients

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

PICANTE DE CAMERONES (SHRIMP IN PICANTE SAUCE)

Picante de Camerones (Shrimp in Picante Sauce) image

Provided by Food Network

Categories main-dish

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 11

Ingredients

1/2 cup olive oil
1 pound peeled shrimp
1 teaspoon coarse salt
1/4 teaspoon freshly ground black pepper
1 cup sliced onions
2 cloves garlic, minced
3 teaspoons red aji paste
2 Poblano chiles, stemmed, seeded and cut into strips
1 1/2 cups chopped canned tomato, seeds and juice removed
1 teaspoon sugar
Juice of 1 lime

Steps:

Heat the oil in a large saucepan over moderate heat. Saute the shrimp with salt and pepper until just cooked, 3-4 minutes. Add the onion and cook 5-7 minutes until golden. Add the garlic, aji and poblano and cook until tender, stirring occasionally, 5-7 minutes. Add tomatoes and sugar and continue cooking for 5 minutes, stirring occasionally. Add the shrimp and lime juice. Serve garnished with Garlic Chips on top of Arroz Graneado.