Best Emilianos Dorado Con Crema Recipes

CAMARONES CON CREMA (MEXICAN SHRIMP IN CREAM)

Camarones con Crema (Mexican Shrimp in Cream) image

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

Ingredients

2 tablespoons butter
½ red bell pepper, diced
½ green bell pepper, diced
½ sweet onion, chopped
2 cloves garlic, diced, or more to taste
1 cup chicken broth
1 (7 ounce) can chopped green chilies
1 (8 ounce) package cream cheese, softened
3 tablespoons Mexican crema
2 teaspoons ground dried chile de arbol peppers, or to taste
½ teaspoon ground cumin
½ teaspoon dried Mexican oregano
1 ½ pounds uncooked medium shrimp, peeled and deveined

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

EMILIANO'S DORADO CON CREMA

Emiliano's Dorado Con Crema image

Make and share this Emiliano's Dorado Con Crema recipe from Food.com.

Provided by Chuck Hughes

Categories Mexican

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup/ 250 ml 35-percent cream
2 chipotle chiles in adobo
2 tablespoons/ 30 ml butter
1 garlic clove, minced
1 1/2 pounds/ 675 g mahi-mahi fish, cleaned and filleted
salt & freshly ground black pepper
tortilla, warmed, for serving

Steps:

Cook's Note:.
Mahi-mahi fish can be substituted by any other firm-textured fish (e.g. swordfish, tuna, etc.).
In a blender, blend the cream and chipotle peppers. Add some of the adobo sauce to the blender depending on the desired spiciness. Set aside.
In a wok or a nonstick frying pan over high heat, melt the butter and add the garlic and fish. Fry the fish for 2 to 3 minutes. Season with salt and pepper. Add the chipotle cream and continue cooking until the sauce thickens, about 2 minutes. Serve with tortillas.

Nutrition Facts : Calories 1.1, Sodium 0.1, Carbohydrate 0.2, Protein 0.1