Camarones a la Mexicana
Description
This camarones a la Mexicana recipe is a Mexican-style dish made with fried shrimp, lime-cilantro flavored rice, and a flavorful homemade tomato sauce.
Ingredients
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1 tablespoon chili powder
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1 tablespoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried oregano
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1 teaspoon ground cumin
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1 teaspoon ground allspice
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1 teaspoon salt
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1/2 teaspoon cayenne pepper
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1 1/2 pounds uncooked medium shrimp, peeled and deveined
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1 tablespoon salted butter, or as needed
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1/3 medium white onion, diced
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1 clove garlic, minced
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5 medium Tomatoes, red, ripe, raw
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2 cups chicken stock
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1 large green bell pepper, seeded and sliced
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1/2 medium white onion, sliced
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2 small jalapeno peppers, seeded and sliced
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1 tablespoon chili powder
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1 tablespoon salt
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1 teaspoon ground cumin
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1 teaspoon ground black pepper
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1 1/2 cups uncooked white rice
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1 tablespoon vegetable oil, or as needed
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3 cloves garlic, minced
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1 medium lime, zested
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3 cups water
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2 tablespoons lime juice
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1 teaspoon salt
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1/3 bunch chopped fresh cilantro
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2 tablespoons salted butter, or as needed
Directions
1
Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine. Cover and refrigerate, at least 1 hour.
2
Melt butter in a pot over medium heat. Add diced onion; cook until soft and translucent, about 4 minutes. Add garlic; cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes; cook until they begin to break down, about 20 minutes.
3
Add chicken stock; purée using an immersion blender. Add bell pepper, remaining 2 tomatoes, sliced onion, jalapeños, chili powder, salt, cumin and black pepper. Simmer sauce over medium-low heat, about 45 minutes.
4
Rinse rice in a mesh strainer until water runs clear. Shake off excess water; let rice dry, 10 to 15 minutes.
5
Add oil to another pot; heat over medium heat. Add rice and sauté until rice is toasted, 4 to 5 minutes. Add garlic and lime zest; cook for 1 minute. Drain oil from rice.
6
Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice absorbs most of the liquid, about 20 minutes. Toss with cilantro and remaining 1 tablespoon lime juice.
7
Melt butter in a separate pot; sauté shrimp until cooked through, 3 to 4 minutes. Remove from heat.
8
Scoop some rice on a plate, top with sauce and shrimp.