Camarones Fundido Recipe

Name: Mexican Margaritas Bar & Grills Camarones Fundido Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp (peeled, deveined, tails on or off per preference); 2 tbsp fresh lime juice; 1 tbsp olive oil; 2 tsp garlic (minced, about 2 cloves); 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper (freshly ground); 1 each yellow onion (medium, thinly sliced); 1 cup fresh pineapple (cut into 1/2-inch chunks); 1 each jalapeño (seeded and thinly sliced) - optional for heat; 2 tbsp cilantro (chopped, for garnish); 2 tbsp unsalted butter; 1 tbsp vegetable oil (or neutral oil); 1 cup Monterrey Jack cheese (shredded); 2 tbsp crumbled queso fresco or cotija (optional finishing crumble); 4 each lime wedges (for serving); 0 to taste salt & pepper (to taste)

Inspired by Mexican Margaritas Bar & Grill

Time40m

Serves4

Grilled shrimp cooked with onions and pineapple. Covered with Monterrey cheese.

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Ingredients

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Shrimp & Marinade

1 lb large shrimp (peeled, deveined, tails on or off per preference)

2 tbsp Fresh lime juice

1 tbsp olive oil

2 tsp garlic (minced, about 2 cloves)

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp black pepper (freshly ground)

Vegetables & Fruit

1 each yellow onion (medium, thinly sliced)

1 cup fresh pineapple (cut into 1/2-inch chunks)

1 each jalapeño (seeded and thinly sliced) - optional for heat

2 tbsp cilantro (chopped, for garnish)

Cooking & Finishing

2 tbsp Unsalted butter

1 tbsp vegetable oil (or neutral oil)

1 cup Monterrey Jack cheese (shredded)

2 tbsp crumbled queso fresco or cotija (optional finishing crumble)

4 each Lime wedges (for serving)

0 to taste salt & pepper (to taste)

Method

Shrimp & Marinade

Marinate shrimp

In a medium bowl combine lime juice, olive oil, minced garlic, ground cumin, smoked paprika, kosher salt, and black pepper. Add the shrimp and toss to fully coat. Cover and refrigerate for 15–20 minutes (no longer than 30 minutes) to allow flavors to penetrate.

Vegetables & Fruit

While shrimp marinates, prepare vegetables and pineapple. Thinly slice the onion and jalapeño (if using). Cut fresh pineapple into 1/2-inch chunks. Pat the pineapple dry with a paper towel if it is very juicy so it browns more easily when cooked.

Heat a large cast-iron skillet or heavy-bottomed sauté pan over medium-high heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter. When butter is melted and foaming, add the sliced onion and cook, stirring occasionally, until softened and starting to caramelize, about 6–8 minutes. Season lightly with a pinch of salt.

Add pineapple chunks (and jalapeño slices if using) to the pan with the onions. Spread into an even layer and let cook without stirring for 1–2 minutes to get some caramelization, then stir and cook another 2–3 minutes until pineapple is warmed and edges are golden. Transfer the onion-pineapple mixture to a plate and set aside.

Cooking Shrimp

Return the skillet to medium-high heat and add the remaining 1 tablespoon butter. Add the marinated shrimp in a single layer (work in two batches if needed to avoid overcrowding). Cook the shrimp 1.5–2 minutes per side, until pink and opaque and lightly browned. Remove shrimp to a bowl and reserve any pan juices.

Combine shrimp with the cooked onion-pineapple mixture in the skillet (or keep them separate depending on serving vessel). Taste and adjust seasoning with salt and pepper as needed.

Finish with Cheese

Preheat your broiler on high (or heat oven to 450°F/230°C if you do not want to use broiler). Spread the shrimp-onion-pineapple mixture evenly in an ovenproof skillet or transfer to an ovenproof shallow baking dish. Sprinkle the shredded Monterrey Jack evenly over the top.

Place under the broiler 2–3 inches from the heat source for 2–4 minutes, watching closely, until cheese is melted, bubbly, and just starting to brown. Alternatively, bake at 450°F for 4–6 minutes until cheese is melted and lightly golden.

Remove from oven, sprinkle with chopped cilantro and optional crumbled queso fresco or cotija. Serve immediately with lime wedges for squeezing over the dish.