Category Archives: Camarones~Shrimp

Camarones en Aguachile Rojo

You know how some recipes are just meant to be spicy? This is one of them. I mean the name alone tells you right away. Aguachile translated means chile water. Although there is no water, just fresh key lime juice which is essential to cook the fresh shrimp. I have prepared several versions of cebiche/ceviche where the seafood usually marinates for hours before it’s ready to serve. After 30 minutes, this shrimp was just perfect. This recipe could be prepared ahead of time. Since the shrimp marinates and cooks so quickly, you could prep all of the ingredients and finish assembling one hour before you are ready to serve.  The difference between agua chile and cebiche is that agua chile is served fresh, a short marinate/cooking time and cebic is for a longer period of time. I think next time I prepare this I will add in some  scallops and maybe some lump crab meat to garnish! 


Camarones en Aguachile Rojo-  Shrimp in a Spicy Red  Chile and  Lime

Camarones en Agua Chile Rojo

A quick marinating spicy shrimp recipe great as an appetizer, starter or light meal.


16 Xlarge shrimp, peeled and cleaned
Juice of 8 key limes

4 red fresno peppers, stems removed
2  to 3 habanero peppers, stems removed
Juice of 4 key limes
2 tablespoons grapeseed oil or any mild tasting oil
Salt to taste

1/2 cup red onion, thinly sliced
1 cup english cucumber, washed and sliced thin
2 tablespoons cilantro, chopped
Pepper to taste
Corn tortilla tostadas. You can find the recipe for Baked Tostadas on site!

Tips~For a milder version, try adding some sweet red bell pepper in place of the red fresno peppers.

Camarones en Agua Chile Rojo

Camarones en Agua Chile Rojo


1. Peel and clean the shrimp. Using a small, sharp knife, butterfly the shrimp open by slicing almost all the way through the back side. Take the knife and carefully slice into where the shrimp curves in before the tail part on the inside. Or…you can butterfly them right in half. That would have been easier, ha, ha, ha!! Live and learn. This will help the shrimp lay more flat while marinating and cooking.

2. Rinse the shrimp in cold water and pat dry with paper towels and transfer back to shallow glass dish. To the shrimp, add the juice of the 8 key limes, making sure the shrimp is covered with lime juice. Cover and chill while you prep the rest of ingredients.

3. To the blender, add the red fresno peppers, habaneros, juice of 4 key limes, grapeseed oil and salt to taste. Pulse or blend until desired consistency. Taste for salt. Pour this mixture over the shrimp/lime mixture making sure it’s mixed in evenly. Season with fresh cracked pepper.

4. Layer the cucumbers and onions over the top. Add cilantro, cover and chill for just 15 more minutes. The shrimp will be ready to eat after only 30 minutes, but you could leave it in until you are ready to eat. Before serving, mix all together. Serve with tostadas. Yields 4 servings.

Camarones en Agua Chile Rojo

After slicing the shrimp, make sure you remove all the veins that are visible and rinse well.

Camarones en Agua Chile Rojo

Can’t find key limes, just replace with regular limes. You won’t need as many.

Camarones en Agua Chile Rojo

My blender did not do the best job breaking down the red fresno peppers, but it worked out well in the end.

Camarones en Agua Chile Rojo

Place the other ingredients on top and don’t mix until 30 minutes before you serve the dish.

Camaorones en Agua Chile RojoI have to say, that the longer the dish sat, the tastier it was!

Camarones en Agua Chile Rojo

If you can’t find fresno peppers, you could prepare the green chile version using serrano peppers

Camarones en Agua Chile Rojo

Corn tostadas is the traditional way to accompany the aguachile

Camarones en Agua Chile

And don’t forget the avocado!!

Camarones en Agua Chile Rojo

As if the aguachile was not spicy enough, I had to add more habanero salsa on top!! Confessions of a Chilehead.

Agua Chile Rojo

Leftovers Reinvented~ Steak and Shrimp Parpardelle

Steak and Shrimp Parpardelle. During  the winter I like to prepare extra soups and stews to store in my freezer for easy quick night meals. And during the summer or warm weather months I have adapted that same concept, but with my favorite grilled meats, seafood and vegetables. It takes a little planning ahead, but we will usually grill once a week and I take advantage and grill several foods for future meals. They surprisingly hold up very well in the refrigerator for the whole week. My foods of choice to grill are chicken, steak, shrimp and all kinds of vegetables. I can grill a one pound steak, slice it thin and create several “tapas” style dishes. I have to admit this works well for when there are only two mouths to feed. I often hear friends complain that they have a difficult time cooking for two people. This method has worked out really well for us. Some our favorite reinvented dishes are tacos, salads, pasta dishes and sandwiches. It makes the dinner prep so much easier when all you have to do is make a salad, cook up some pasta  or chop some fresh ingredients for pico de gallo. Even more fun than developing new recipes, is reinventing leftovers! Grilling with purpose!


Steak and Shrimp Parpardelle. Getting creative with leftovers.
Steak and Shrimp Parpardelle. Getting creative with leftovers.

*I have several recipes for grilled steak and shrimp on the Hispanic Kitchen site and a few new ones on my own blog as well. Don’t forget to check out my boards on Pinterest too!

4  ounces cooked parpadelle pasta (about 3 cups)
Olive oil
1/4 cup shallots, diced
4 cloves garlic, minced
1/2 teaspoon chile pepper flakes
1 1/2 tablespoons unsalted butter
1/8 to 1/4 cup white wine
*you can add chicken broth instead of the wine
Zest and juice of 1 lemon
Salt and pepper to taste
4 ounces grilled steak, sliced thin
8 extra large grilled shrimp
1 teaspoon fresh oregano, minced
1 to 2 tablespoon fresh parsley, chopped
2 tablespoons fresh basil, chopped

Parpardelle Pasta, Fresh Herbs from my garden, Lemon Zest, Butter, Garlic, Pepper Flakes....

1. Preheat 2 tablespoons olive oil to medium heat. Add shallots, garlic and chile pepper flakes. Saute for a few minutes.

2. Add butter, white wine, zest and lemon juice. Season with salt and pepper to taste. Reduce heat slightly and let sauce reduce and for 5 minutes. 

3. Using tongs, toss in the steak, shrimp and pasta. Drizzle in a little more olive oil and heat just until warm. Fold in the fresh herbs before serving. Serve right away. Yields 2 servings.

Grilled meats, seafood and vegetables add so much flavor to any pasta dish
Grilled meats, seafood and vegetables add so much flavor to any pasta dish

Bruschetta Shrimp with Parpadelle Pasta

Bruschetta Shrimp with Parpadelle Pasta 

Is is just me or do you believe a certain shape of pasta makes a dish better? I absolutely love parpadelle pasta! Somehow I don’t think this dish would be as appetizing with elbow macaroni. The great thing about preparing most pasta and shrimp recipes is that they cook quickly. It takes much longer to prep than the actual cooking time.

For years I was guilty of overcooking my pasta. I would drown it in a variety of store bought red sauces, sprinkle some dried cheese out of a can and call it a day. LOl! Since then, I have learned to make my own sauce and my cheese of choice is freshly grated or shaved. This recipe is fairly inexpensive to prepare when you think of how much it would cost you at a popular restaurant.

Bruschetta Shrimp with Parpadelle Pasta
Bruschetta Shrimp with Parpadelle Pasta


For Bruschetta 
6 roma tomatoes, seeded and diced
3 cloves garlic, minced
1/3 cup fresh basil, sliced thin into ribbons
2 teaspoons oregano
1 teaspoon dried parsley
1 to 2 teaspoons red pepper flakes
3 to 4 tablespoons red wine vinegar
3 to 4 tablespoons olive oil, plus more for cooking shrimp
Salt and pepper to taste

You will also need
1/2 pound pappardelle pasta
More olive oil
Salt and pepper, to taste
1 pound medium shrimp, cleaned and peeled
1/3 cup olive mix, chopped (optional)
1/3 cup roasted red peppers, diced
Peperoncini peppers

Parpadelle Pasta and Shrimp with Fresh Bruschetta
Parpadelle Pasta and Shrimp with Fresh Bruschetta


1. Mix all of the ingredients for the bruschetta, taste for salt and set aside. Cook the pasta according to package, drain, drizzle with a little olive oil and set aside. Season the cleaned shrimp with salt and pepper, set aside.

2. Preheat 3 tablespoons of olive oil for a few minutes. Add the shrimp and cook for just 2 to 3 minutes or until it starts to turn pink on both sides. Remove from pan onto a plate.

3. In that same pan, add another tablespoon of olive oil. Add the olive mix and roasted red peppers, cook for a few minutes. Add the bruschetta and shrimp, cook for 2 minutes. Toss in the pasta and cook just until warm. Fold in the peperoncini peppers and serve right away. Yields up to 4 servings.

Bruschetta Shrimp with Parpadelle Pasta
Bruschetta Shrimp with Parpadelle Pasta

Tips~ When preparing any pasta, I like to rinse it in cold water after cooking and drizzle it with a little olive oil. The cold water will stop the cooking process and the olive oil will keep it from sticking together. I often keep cooked pasta in the refrigerator like this. It’s a great ad in for stir fry and quick soups.