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Restaurants›Mariachis de Jalisco›Camarones Con Chile Recipe

Camarones Con Chile Recipe

Name: Mariachis de Jaliscos CAMARONES CON CHILE Recipe
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails optional); 2 tbs olive oil; 2 tbs fresh lime juice; 2 tsp garlic (minced); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp chili powder (or ancho/chile blend); 1 tsp salt; 0.5 tsp black pepper; 0.5 tsp crushed red pepper flakes (optional, for extra heat); 2 medium ripe tomatoes (or 1 can 14 oz fire-roasted diced); 0.5 medium white or yellow onion (medium, quartered); 0.5 medium bell pepper (red or green, seeded and quartered); 1 whole fresh jalapeño or serrano (stemmed; seeded if desired); 2 tbs fresh cilantro (packed); 1 tbs lime juice; 1 tbs olive oil; 0.5 tsp salt; 0.25 tsp sugar (optional, to balance acidity); 0.5 medium white or yellow onion (sliced into rings); 1 medium bell peppers (mixed colors, sliced into 1/2-inch strips); 1 tbs olive oil; 0.25 tsp salt; 0.25 tsp black pepper; 2 medium ripe avocado; 1 tbs lime juice; 0.5 medium tomato (seeded and finely diced); 1 tsp red onion (finely diced); 1 tbs fresh cilantro (chopped); 0.5 tsp salt

Inspired by Mariachis de Jalisco

Time45m

Serves2

Spicy Shrimp, grilled with picante sauce, tomatoes, onions & bell peppers and guacamole, served with rice & refried beans.

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Ingredients

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Spicy Shrimp & Marinade

1 lb large shrimp (peeled, deveined, tails optional)

2 tbs olive oil

2 tbs Fresh lime juice

2 tsp Garlic (minced)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp chili powder (or ancho/chile blend)

1 tsp Celtic sea salt

1/2 tsp black pepper

1/2 tsp crushed red pepper flakes (optional, for extra heat)

Picante Sauce (for grilling and finishing)

2 medium ripe tomatoes (or 1 can 14 oz fire-roasted diced)

1/2 medium white or yellow onion (medium, quartered)

1/2 medium bell pepper (red or green, seeded and quartered)

1 whole fresh jalapeño or serrano (stemmed; seeded if desired)

2 tbs fresh cilantro (packed)

1 tbs ReaLime juice

1 tbs olive oil

1/2 tsp Celtic sea salt

1/4 tsp sugar (optional, to balance acidity)

Grilled Vegetables

1/2 medium white or yellow onion (sliced into rings)

1 medium bell peppers (mixed colors, sliced into 1/2-inch strips)

1 tbs olive oil

1/4 tsp Celtic sea salt

1/4 tsp black pepper

Guacamole

2 medium ripe avocado

1 tbs ReaLime juice

1/2 medium tomato (seeded and finely diced)

1 tsp red onion (finely diced)

1 tbs fresh cilantro (chopped)

1/2 tsp Celtic sea salt

1/4 tsp black pepper

1/2 tsp jalapeño (finely minced, optional)

Sides

2 cups cooked white rice

1 1/2 cups refried beans (homemade or canned)

1 tsp butter (for rice, optional)

1/4 tsp salt (for rice)

Garnish & Serving

1 tbs fresh cilantro (chopped)

4 whole Lime wedges

2 tbs crumbled queso fresco or cotija (optional)

Method

Spicy Shrimp & Marinade

Marinate the shrimp

In a medium bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, smoked paprika, chili powder, 1 tsp salt, 1/2 tsp black pepper and crushed red pepper flakes. Add shrimp and toss to coat. Cover and refrigerate 15–30 minutes (no longer than 1 hour).

Picante Sauce (for grilling and finishing)

Prepare and cook vegetables for sauce

Preheat a grill pan or skillet over medium-high heat. Halve the tomatoes and place cut-side down (or use whole cherry tomatoes) along with the quartered onion, bell pepper and jalapeño. Drizzle 1 tbs olive oil over them. Grill, turning occasionally, until charred and softened (6–10 minutes).

Blend the sauce

Transfer the charred vegetables to a blender. Add 2 tbs chopped cilantro, 1 tbs lime juice, 1/2 tsp salt and 1/4 tsp sugar if desired. Pulse to a slightly chunky picante sauce. Taste and adjust salt or lime. Reserve about 1/3 cup for finishing the shrimp and set remaining aside for serving.

Grilled Vegetables

Season and grill peppers & onions

Toss the sliced onions and bell peppers with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Grill on medium-high heat (or in the same grill pan) until they are softened and have good char marks, about 6–8 minutes, stirring occasionally. Keep warm.

Cook Shrimp

Grill or pan-sear shrimp

Heat a grill or skillet to high and brush lightly with oil. Remove shrimp from marinade and arrange directly on the hot surface (or thread onto skewers). Cook 1–2 minutes per side until opaque and slightly charred (total 3–4 minutes depending on size). During the last minute, brush the shrimp with 2–3 tbs of the reserved picante sauce so they glaze and pick up more charred flavor. Transfer to a plate and let rest 1–2 minutes.

Guacamole

Make guacamole

Halve and pit the avocados and scoop into a bowl. Add 1 tbs lime juice, diced tomato, about 1 tsp finely diced red onion, 1 tbs chopped cilantro, 1/2 tsp salt, 1/4 tsp black pepper and optional minced jalapeño. Mash to your desired texture and taste; adjust salt or lime as needed. Keep chilled until serving.

Sides

Prepare rice

If rice is not already cooked, prepare 1 cup uncooked rice to yield about 2 cups cooked using your preferred method. Stir in 1 tsp butter and 1/4 tsp salt and keep warm.

Heat refried beans

Warm 1.5 cups refried beans in a small saucepan over low heat, stirring occasionally. Thin with a tablespoon of water if needed and adjust salt to taste. Keep warm.

Assemble & Serve

On each plate place a portion of rice (about 1 cup) and 3/4 cup warmed refried beans. Spoon a generous dollop (about 1/3 to 1/2 cup) of guacamole next to the beans. Arrange the grilled peppers and onions beside the rice and top with the picante-glazed shrimp (about 6–8 shrimp per serving). Drizzle additional picante sauce over shrimp if desired and sprinkle with chopped cilantro and crumbled queso fresco. Serve immediately with lime wedges.