Best Shrimp Calamari Fricasee Fricase De Camaron Y Calamares Recipes

SEAFOOD FRICASSEE

Seafood Fricassee image

Provided by Bryan Miller

Categories dinner, easy, quick, weekday, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

Ingredients

3 shallots (1 1/2 ounces), peeled and thinly sliced
3/4 cup dry white wine
2 tablespoons minced celery
4 medium-size shrimp, peeled and deveined
8 medium-size scallops (or larger ones sliced in half lengthwise)
3/4 cup squid, cleaned
2 tablespoons cored and minced sweet red pepper
2 ripe medium-size tomatoes, cored, seeded and chopped
4 1/2 tablespoons butter
1 kaffir lime leaf, available in Asian groceries (or 1 teaspoon lime zest)
1 Thai hot chili pepper (or any hot chili pepper), halved and seeded
2 tablespoons chopped parsley
Salt and pepper to taste

Steps:

In a saucepan over medium heat, cook the shallots with the white wine for 2 minutes.
Add the celery and cook for 1 minute, then the shrimp, and cook for another minute. Add the scallops and cook for 1 minute, stirring gently.
Turn up heat to high, and add the squid, red pepper and tomato. Cook, stirring, for 30 seconds.
Add the butter, kaffir lime leaf, chili and parsley, and salt and pepper to taste. Remove from the heat and set aside for 1 minute to allow flavors to meld.
Distribute the fricassee into 4 warm serving bowls. Serve with toasted sourdough bread.

Nutrition Facts : @context http, Calories 230, UnsaturatedFat 4 grams, Carbohydrate 10 grams, Fat 14 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 8 grams, Sodium 546 milligrams, Sugar 4 grams, TransFat 1 gram

AUTHENTIC MEXICAN SHRIMP COCKTAIL (COCTEL DE CAMARONES ESTILO MEXICANO)

Authentic Mexican Shrimp Cocktail (Coctel de Camarones estilo Mexicano) image

I prepare this refreshing shrimp cocktail for my family a lot during the hot summer days. Being a Mexican family, we always add Mexican hot sauce (such as Valentina® or Tapatio®) and serve with saltine crackers on the side. The trick is to start with well-chilled shrimp, ketchup, and tomato juice cocktail so it can be ready after only chilling 1 hour in the fridge. Top with additional hot sauce and avocado slices if desired. Enjoy!

Provided by Mexican Sweetheart

Categories Appetizers and Snacks Tapas

Time 1h45m

Yield 4

Number Of Ingredients 14

Ingredients

⅓ cup Spanish onion, chopped
¼ cup freshly squeezed lime juice
1 pound chilled cooked medium shrimp - peeled, deveined, and tails removed
2 roma (plum) tomatoes, chopped
1 cucumber, finely chopped
1 stalk celery, finely chopped
1 jalapeno pepper, seeded and finely chopped
2 teaspoons salt
2 teaspoons ground black pepper
1 ½ cups chilled tomato and clam juice cocktail (such as Clamato®)
1 cup chilled ketchup (such as Heinz®)
1 bunch fresh cilantro - stems discarded and leaves chopped
2 tablespoons hot pepper sauce (such as Valentina®)
2 avocados - peeled, pitted, and chopped

Steps:

Mix onion with lime juice in a small bowl and allow to stand for 10 minutes. Meanwhile, toss shrimp, roma tomatoes, cucumber, celery, jalapeno, salt, and black pepper in a bowl until thoroughly combined.
Whisk tomato and clam juice cocktail, ketchup, cilantro, and hot pepper sauce in a separate bowl; stir dressing into shrimp mixture. Gently fold in avocados. Cover and chill thoroughly, at least 1 hour.

Nutrition Facts : Calories 409.7 calories, Carbohydrate 41.8 g, Cholesterol 221.3 mg, Fat 16.5 g, Fiber 9.2 g, Protein 28.8 g, SaturatedFat 2.6 g, Sodium 2625.8 mg, Sugar 20.6 g

SHRIMP & CALAMARI FRICASEE (FRICASE DE CAMARON Y CALAMARES)

Shrimp & Calamari Fricasee (Fricase de Camaron y Calamares) image

I made this dish up one day when I had an abundance of grape tomatoes from garden. This is a fast and easy seafood fricasee. It takes sweet little grape or cherry tomatoes for the sofrito and a can of whole tomatoes. It is delicious with white rice. Enjoy

Provided by Juliann Esquivel @Juliann

Categories Fish

Number Of Ingredients 19

Ingredients

2 pound(s) shrimp cleaned and devined.
2 pound(s) cleaned fresh calamari cut in rings
1/2 pound(s) fresh grape tomato cut in halves and mashed down with a potatoe masher
1 bunch(es) fresh cilantro chopped fine
1 large vidalia onion or sweet onion, you can also use a white onion diced fine
1 large green bell pepper chopped fine
5 clove(s) fresh garlic mashed down or put through a garlic press
1/4 cup(s) a 2 tablespoons more olive oil
3 tablespoon(s) butter
1 small can of whole tomatos, mashed down very well i use hunts
1/4 cup(s) white table wine
1 teaspoon(s) goya adobe powder
1 small packet of goya sazon with culantro and achote
1/2 teaspoon(s) black pepper
1/2 teaspoon(s) oregano, dried
1/4 teaspoon(s) ground cumin
1 tablespoon(s) asian fish sauce
1 small bay leaf
1/2 teaspoon(s) bijol condiment coloring & seasoning

Steps:

In a heavy large saute pan heat oil and butter add your smashed garlic, saute the garlic a minute to flavor up the oil next add then add the grape tomatos, onions,green peppers, cilantro, can tomatos, and saute for three minutes over medium heat. When onions and peppers are limp add wine, fish sauce, and seasonings oregano, cumin, black pepper, adobo powder, packet of Goya sazon, and one bay leaf add your calamari saute for three more minutes,
Next add your shrimp reduce flame to low cover and simmer for two more minutes. After two minutes uncover and check shrimp to see if the are pink. If they still look like they are not done cover one more minute. Shrimp cook fast, and you do not want to overcook them. Add a little food coloring Bijol (can be found in the latin food market in the spice section in little tins or in small bottle). stir gently and remove from heat. Cover and let stand for 5 minutes. the heat will continue to cook the shrimp and calamari. Serve on top of fluffy white rice. See my recipe Enjoy..