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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Servings: 4 Servings
Ingredients
Ingredients
- 24 large shrimp peeled and cleaned
- 1/3 cup salsa de chile ancho or salsa negra 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. Or use your favorite Mexican style hot sauce.
- In a large skillet, add 3 tbsp. of oil and heat to medium. Add the fideo. Fry and toast 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.
Notes
Any small pasta can be used for this recipe.
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/
Made this as I didn’t know what to make for dinner and needed something quick. BTW it was not quick because I still had to make the chile sauce. Let me tell you it was totally worth adding an extra step to my “typical sopa de fideo.”
My husband loved it and said the little kick to it was great. Even my picky, never eats anything new, 5 year old son ate some! With a full bottle of water of course.
I am so happy your family enjoyed it Conny! Thank you for taking the time to comment. I appreciate it!