Camarones Fundido (gf) Recipe

Name: Mexican Margaritas Bar & Grills Camarones Fundido (GF) Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb large shrimp, peeled and deveined (16/20 count); 2 tbsp fresh lime juice; 1 tbsp olive oil; 2 tsp garlic, minced; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 1 tsp black pepper; 1 yellow onion, medium, thinly sliced; 1 cup fresh pineapple, cut into 1/2-inch pieces; 1 each jalapeño, seeded and finely chopped (optional); 2 tbsp fresh cilantro, chopped (for garnish); 2 tbsp unsalted butter; 1 tbsp vegetable oil (or neutral oil); 2 tbsp chicken broth or water; 1.5 cup Monterrey Jack cheese, shredded (or blend with cheddar); 4 each lime wedges (to serve)

Inspired by Mexican Margaritas Bar & Grill

Time35m

Serves4

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

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Ingredients

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Shrimp and marinade

1 lb large shrimp, peeled and deveined (16/20 count)

2 tbsp Fresh lime juice

1 tbsp olive oil

2 tsp Garlic, minced

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1 tsp black pepper

Vegetables & fruit

1 yellow onion, medium, thinly sliced

1 cup fresh pineapple, cut into 1/2-inch pieces

1 each jalapeño, seeded and finely chopped (optional)

2 tbsp fresh cilantro, chopped (for garnish)

Cooking fats & liquids

2 tbsp Unsalted butter

1 tbsp vegetable oil (or neutral oil)

2 tbsp chicken broth or water

Cheese & finishing

1 1/2 cup Monterrey Jack cheese, shredded (or blend with cheddar)

4 each lime wedges (to serve)

Method

Shrimp and marinade

Marinate shrimp

In a bowl combine lime juice, olive oil, minced garlic, cumin, smoked paprika, kosher salt and black pepper. Add the peeled and deveined shrimp and toss to coat. Refrigerate and marinate for 15–20 minutes while you prepare the other ingredients (no more than 30 minutes).

Vegetables & fruit

Slice the onion thinly. If using, seed and finely chop the jalapeño. Cut fresh pineapple into roughly 1/2-inch pieces so they warm quickly but keep some texture.

Cooking

Sauté onion and pineapple

Heat a large ovenproof skillet (cast-iron or stainless) over medium-high heat. Add 1 tbsp butter and 1 tbsp vegetable oil. When shimmering, add the sliced onion and a pinch of salt. Sauté, stirring occasionally, until translucent and starting to caramelize, about 6–8 minutes. Add the pineapple pieces and chopped jalapeño (if using) and cook 3–4 more minutes until pineapple begins to brown at the edges.

Cook shrimp

Push the onion and pineapple to the side of the skillet and add the remaining 1 tbsp butter. Add the marinated shrimp in a single layer and cook 1.5–2 minutes per side until just opaque and pink (shrimp cook quickly). If skillet looks dry, add the 2 tbsp chicken broth or water to deglaze and scrape up browned bits, tossing shrimp with onion and pineapple to combine. Taste and adjust seasoning with additional salt/pepper if needed.

Cheese & finishing

Add cheese and melt

Spread the shrimp, onion and pineapple mixture evenly in the skillet. Sprinkle the shredded Monterrey Jack cheese evenly over the top. Reduce heat to low for 30–60 seconds just to begin melting, then transfer the skillet to a preheated broiler (or 425°F / 220°C oven) placed about 6 inches from the heat. Broil 1–3 minutes, watching closely, until cheese is fully melted and bubbling with a few golden spots. If using an oven rather than broiler, bake 5–7 minutes or until cheese is melted.

Remove from oven carefully (use oven mitts). Garnish with chopped cilantro and serve with lime wedges to squeeze over. Serve immediately so cheese remains gooey.