Fideo con camaron! Vermicelli-style pasta with shrimp, fideo with chicken, fideo with vegetables, soupy fideo or fideo seco! I will take it in any of those varieties as long as it’s a big bowl! Sopa or sopita as I lovingly call it was and is still a staple in our house. It brings back wonderful memories of my parents cooking.
Check out a few of my other favorite Fideo recipes below!
Fideo con Camaron (Pasta with Shrimp)
A quick cooking shrimp added to my childhood favorite, fideo!! Prepare fideo pasta as simple or as gourmet as you like. Have you ever had tacos de fideo? Yummy!
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Ingredients
Ingredients
- 24 large shrimp peeled and cleaned
- 1/3 cup salsa de chile ancho or salsa negar see links below
- salt and pepper.
- Oil
- 7 ounces fideo
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 jalapeño minced
- 1 red bell pepper sliced into strips
- Salt and pepper to taste
- 3 roma tomatoes chopped
- 1 cup tomato sauce
- 1/3 teaspoon oregano
- 6 cups of chicken broth
- Cilantro
Garnish
- Cilantro
- Avocado
- Onion
- Serrano
- Lime
- Salsa Macha
Instructions
Directions
- In a bowl combine the clean shrimp. Mix in the chile ancho salsa and stir to coat evenly. Set aside.
- In a large skillet, add 3-4 tbs of oil and heat to medium. Add the fideo. Fry and toaste the fideo, stirring as needed until golden brown. Remove from heat and set aside.
- In a large pot, at medium heat, add 2 tbs of oil. Add the onion, garlic, jalapeño and bell pepper. Season lightly with salt and pepper. Saute for 5 minutes.
- In the blender, combine the roma tomatoes, tomato sauce, oregano and a pinch of salt. Blend on high until smooth.
- Pour blended tomato sauce into the pot with aromatics. Stir well to combine and cook for 7-10 minutes. Add the warm chicken broth and bring up to a simmer.
- Taste for salt, add cilantro and the previously toasted fideo. Cook at a steady simmer for 7-8 minutes or until fideo is cooked through. Add the reserved shrimp in and stir gently. Cook for another 5 minutes. Remove pot from heat and let sit for a few minutes before serving. Ladle into bowls and garnish with cilantro, lime, onion, avocado and diced chile serrano or salsa macha. Yields up to 6 servings.
Tried this recipe?Mention @pinaenlacocina or tag #pinaenlacocina!
https://pinaenlacocina.com/tacos-de-fideo-broken-spaghetti-tacos-with-queso-fresco/
Salsa de Chile Ancho
This is a basic red chile sauce that I use for many, many recipes. I choose chile ancho because it is on the mild side compared to some of the other dried chiles.
https://pinaenlacocina.com/salsa-para-enchiladas-de-chile-ancho-pure-chile-ancho-enchilada-sauce/
https://pinaenlacocina.com/sopa-de-fideo-con-carnebeef-and-pasta-soup/
https://pinaenlacocina.com/sopa-seca-de-fideomexican-style-pasta/
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