Tag Archives: Shrimp

Chilaquiles Rojos Con Camaron~ Zesty Shrimp Chilaquiles

If it were up to me, I seriously could eat Chilaquiles everday! Hearty, thick,  homemade corn tortilla chips tossed in a warm salsa and topped with a little crumbled mexican cheese and crema. Simply delicious. They can easily be served any time of day. Top with an over easy egg, instant brunch. Or toss is some shredded chicken, a layer of good melting cheese and you have a tasty and filling lunch or dinner. No need for any sides with this dish because it’s all about the toppings and layers of flavor one can create. So, do I eat Chilaquiles everday? No, I don’t. But that just makes preparing them all the more special. Once  a month, I will fry up a batch of chips and it’s a real treat. Today’s blog post was inpired by some tasty looking spice/seasoning blends I received from DennyMike’s via Cabot Cheese. The first  and only one I have tried so far was the Fintastic Savory Seafood Seasoning Blend. It’s right up my alley with flavors of onion, garlic, sea salt, lemon and lime. It was perfect for the shrimp I added to this plate of Chilaquiles Rojos con Camaron. 

Chilaquiles Rojos Con Camaron

Chilaquiles Rojos Con Camarones
For Shrimp
18 to 20 large shrimp. peeled and cleaned. Tails on, optional
Kosher salt
1 full tablespoon DennyMikes Finstastic seasoning
Olive oil
1 poblano, julienned
1 red fresno or jalapeño, diced or julienned
2/3 of a  small sweet onion, diced (reserve the other 1/3 for salsa)
2 cloves garlic, minced

Tips~ If you can’t find DennyMike’s blend, use your favorite blend for seafood or simply season with kosher salt and fresh cracked pepper.

DennyMike's Fintastic Seasoning

 

Chipotle Guajillo Salsa Con Tomatillo

Chipotle Guajillo Salsa Con Tomatillo

 


For Salsa
3 guajillos(dried red chiles)
2 cloves garlic
1/3 sweet onion
5 tomatillos, washed
2 to 3 chipotles in adobo
1 to 2 tablespoons adobo sauce from chipotles
1/3 cup cooking liquid
salt to taste

*The picture above was the salsa before I strained it.

Chipotle Guajillo Salsa Con Tomatillo

Tips~ If you have the time, try toasting the chile guajillo for a few minutes on a dry skillet at medium heat. This will add more smoky flavor to your salsa.

You will also need
12 to 14 oz homemade chips (about 20 corn tortillas)
1 recipe for chipotle guajillo salsa, see recipe
1/3 to 1/2 cup mexican crema
1/2 cup cotija cheese, crumbled
chopped cilantro
lime wedges and avocado slices

Chilaquiles Rojos Con CamaronTips~ If you prefer, roast the poblano first to prepare rajas. Bonus flavor!

Totopos- Homemade Tortilla ChipsTips~ I normally bake my chips, but I have discovered that the baked ones get soggy quicker when I prepare chilaquiles. The fried version stays crispy alot longer. Both the fried and baked version of the chips can be found right on site.

Directions

1. Season the shrimp lighlty with kosher salt. Add Fintastic seasoning. Drizzle with olive oil and toss to combine. Cover and let marinate for 1 hour in the refrigerator.

2. While shrimp marinates, prepare salsa. Remove the stems and seeds from chile guajillo. Rinse to wash off any dirt. Place guajillos, tomatillos, garlic and onion in a sauce pan. Cover with water. Bring to a boil, reduce heat and cook for 10 minutes. Using a slotted spoon, add salsa ingredients to the blender. Also add the chipotles in adobo, adobo sauce, 1/3 cup coooking liquid and salt to taste. Blend on high until smooth. If too thick, add a little more water. Strain through a wire strainer to remove and skins left from chiles. Set aside.

3. When ready pull shrimp from the refrigerator 20 minutes before cook time. Preheat 2 tablespoons olive oil to medium for 3 to 4 minutes. Cook shrimp for about 2 1/2 to 3 minutes per side. Remove from pan. To that same pan, add 1 more tablespoon of olive oil. Add the  onion, garlic, poblano and fresno pepper. Season lightly with spice blend or salt and pepper. Saute for 5 minutes. Add shrimp back in, fresh lime juice and toss to combine. Remove from heat and cover to keep warm.


4. In a large skillet, add 1 tablespoon of olive oil and heat to medium.  When hot, add the salsa from blender and cook for just 2 minutes.  Cover because it will pop all over. Fold in the chips  with warm salsa and coat evenly. Transfer to serving dish, top with shrimp.  Garnish with mexican crema, cotija cheese,  avocado, lime and cilantro. Yields 4 servings.

DennyMike's Fintastic Seafood Seasoning

My better half’s plate…no cheese and noooo to crema! He’s crazy! Lol!

Chilaquiles Rojos con Camarones

Tips~ No Mexican crema? I prepare my version of light crema with light sour cream, lime juice, water and salt to taste. I love it! Can’t find cotija cheese? Try some crumbled light feta, amazing!

Chilaquiles Rojos Con Camaron

Chilaquiles Rojos Con Camarones

Peruvian Style Shrimp Chowder~ Chupe de Camarones

Chupe is a generic term in South America which refers to a variety of stews prepared with chicken, red meat, fish or shellfish. For today’s blog post, I decided to prepare a shrimp variety of this Peruvian Style Shrimp Chowder. Even though the temperature is warmer now, I always associate any seafood soup or chowder to a delicious summer menu. The inspiration for this recipe was the small jar of aji amarillo chile paste I was lucky enough to find. I have never seen the fresh variety of aji peppers, so this was the next best thing.  Some of the staples of a delicous chupe recipe are potatoes, eggs, peas and corn. I was out of corn on this day, but surprisingly had all of the other ingredients in my pantry and refrigertor. A popular way to serve up this delicious dish would be with a bright sunny side egg or poached egg on top. I ate the chowder so fast, I did not even take the time to try it with an egg on top! Lol! Next time.

 

Chupe de Camarones~
 Peruvian Style Shrimp Chowder

Chupe de Camarones-Peruvian Style Shrimp Chowder

 

Chupe de Camarones-Peruvian Style Shrimp Chowder

Ingredients

1 1/2 pounds large shrimp, peeled and cleaned. Reserve shrimp shells
2 tablespoons unsalted butter
1 tablespoon olive oil
1 cup onion, diced
4 cloves garlic, minced
3 carrots, diced
Salt and pepper
3 tablespoons aji chile paste
4 roma tomatoes, diced
1 teaspoon oregano, crushed
1/2 teaspoon cumin seeds, crushed
2 bay leaves
6 cups chicken broth
2 cups shrimp broth from shells
1 tablespoon red wine vinegar
1 pound small white or yellow potatoes, quartered
2 eggs, beaten and tempered
1 1/2 cups cabbage, chopped
3/4 cup peas
1 cup milk at room temperature (Some recipes call for evaporated milk)

For Garnish
Queso Fresco, crumbled
Cilantro, chopped

Chupe de Camarones-Peruvian Shrimp Chowder

Chupe de Camarones

Chupe de Camarones

Chupe de Camarones-Peruvian Style Shrimp Chowder

I was fortunate enough to find this product of Aji Amarillo at the local market which carries a large variety of ethnic foods. If you cannot find this,  For a medium heat paste, you could roast some sweet yellow peppers with habanero peppers. Seed them and puree with just  a little water and salt. 

Directions

1. After you peel and clean the shrimp, transfer the shells to a sauce pan and cover with 2 cups of water. Bring to a boil, reduce heat and cook for 5 minutes. Remove from heat and set aside.

2. In a large dutch oven pot, add the butter and olive oil. Heat to medium, add the onion, garlic and carrots. Season lightly with salt and pepper and cook for 6 to 8 minutes. Add the aji paste and cook for 2 more minutes.

3. Add the tomatoes, oregano, cumin and bay leaves. Add another pinch of salt and pepper and cook for 5 minutes. Add the chicken broth, vinegar and strain shrimp stock directly into soup. Bring to a boil, reduce to a simmer and taste for salt.

4. Add the potatoes and bring back up to a simmer. Cook for 10 minutes. To the beaten eggs,slowly stream in about 1/3 cup of hot broth from soup, whisking the whole time. Add egg mixture to the soup and stir to combine. Add in the cabbage, peas and room temperature milk. When soup comes back up to a simmer, add in the shrimp and cook for 5 more minutes. Remove from heat, cover and let sit for 5 more minutes. Garnish with queso fresco and cilantro. Yields 6-8 servings.

Chupe de Camorones

I strained the shrimp stock right into the chowder/soup base.

Chupe de Camarones-Peruvian Style Shrimp Chowder

Surf and Turf~ Shrimp and Chicken Grilled in a Spicy Mexican Mole Sauce

This version of a quick mole (mo-leh) sauce came together fairly quickly. I was undecided on how I wanted to season both chicken and shrimp I had sitting in front of me. I saw I had a little chile ancho sauce leftover, so that led me to this tasty sauce. I tried to add some of the most essential ingredients that make up a mole sauce. Must have dried chiles, peanuts, sesame seeds, more chile and of course chocolate! I was very happy with the results and will do it again soon! We literally stood at the kitchen counter enjoying the shrimp, after pictures, while the chicken cooked the rest of the way.  My inspiriation for this sauce, was watching Rick Bayless the day before prepare a beautiful pepian sauce over chicken. I can’t wait to try that recipe! Buen Provecho and happy grilling!

 

For Quick Spicy Mole Sauce

Spicy Mole Sauce
Spicy Mole Sauce


2 chile ancho
1/4 cup spicy tomato salsa, homemade or store bought
1 1/2 to 2 tablespoons creamy peanut butter
3/4 cup chicken broth
2 tablespoons olive oil
1 tablespoon apple cider vinegar

*1 1/2 teaspoons dark chocolate cocoa powder
1 1/2 teaspoons Mexican oregano
2 teaspoons toasted sesame seeds, plus more for garnish
1/2 teaspoon anise seeds
1 full  teaspoon crushed chile piquin or red pepper flakes
1/3 teaspoon pepper
Pinch of cinnamon
Salt to taste

Tips~ For many homemade salsa recipes type in salsa or hot sauce in the search bar. You can find many, many recipes on site.

 

Directions For Sauce

1. Remove the stems and seeds from chile ancho and rinse off. Place in a glass bowl, cover with water and cook in the microwave for 5 to 7 minutes. Remove from microwave and let steep for a few minutes.

2. Drain all the water from peppers and transfer to the blender. Add all of the remaining ingredients into the blender. Blend on high until smooth and creamy. Taste for salt.

Quick Spicy Mole Sauce

 

 

 Grilled Shrimp in a Spicy  Mole Sauce

Grilled Shrimp in a Spicy Mole Sauce

16 large shrimp, peeled and cleaned
salt
pepper
Chile de arbol powder or cayenne pepper
1/3 cup mole sauce
oil for grill
toasted sesame seeds
lime

Grilled Shrimp in a Spicy Mole Sauce

 

Grilled Shrimp in a Spicy Mole Sauce
Directions For Shrimp

1. After you clean shrimp, season lightly with salt, pepper and chile de arbol powder. Add in the 1/3 cup mole sauce and stir to coat evenly. Cover and marinate for 30 to 40 minutes.

2. Prepare grill. Brush grates with oil. Cook the shrimp on preheated medium/high grill for 2 to 3 minutes per side. To serve, add a little more mole sauce to serving dish, add the shrimp. Garnish with toasted sesame seeds and lime wedges. Serve with tostadas or chips. Yields up to 4 servings as an appetizer.

Grilled Shrimp in a Spicy Mole Sauce

 

Grilled Shrimp in a Spicy Mole Sauce

 

 

Grilled Chicken  in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

2 pounds boneless chicken thighs
salt and pepper
garlic powder
3/4 cup mole sauce (see recipe)
oil for grill
toasted sesame seeds
lime wedges

Grilled Chicken in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

Grilled Chicken in a Spicy Mole Sauce

Directions For Chicken

1. Trim away any extra fat from chicken thighs. If thighs are thick, pound them out slightly so they are more even. Season the chicken lightly with salt, pepper and garlic powder, Place in glass dish or heavy plastic bag. Pour in 3/4 cup of sauce over the chicken to coat evenly. Marinate for 2 to 4 hours.

2. Remove chicken from refrigerator 30 to 40 minutes before cooking. While the chicken comes to room temperature, prepare your outdoor grill for indirect cooking. Heat to medium/high. When ready, Place the chicken on the hot side of the grill and cook for 5 minutes per side.

3. Transfer over to the cool side and continue cooking with lid closed for about 45 to 50 minutes.  Baste the chicken with some of the extra sauce when you flip it over. You are looking for an internal temperature of 165 degrees F. Check the smaller pieces first and remove from grill as they are done. Cover with foil and let chicken rest until ready to serve. Grnish with more toasted sesame seeds and lime wedges. Yields 6 servings.

Grilled Chicken in a Spicy Mole Sauce

 

Grilled Chicken in a Spicy Mole Sauce

The first night we had the chicken over a fresh arugula salad with pickled red onions, tasty!!

 

Grilled Chicken in a Spicy Mole Sauce

And the next day, I sliced up the chicken, added extra sauce and made a quick torta with some toasted bolillo rolls! Yum!

Grilled Chicken in a Spicy Mole Sauce

 

Richard Grilling. He loves it!

I had to share. My husband Richard is a big help when I want to grill. He loves preppring the grill, but loves playing with fire even more, lol!