Camarones Enchilados (Spicy Shrimp)
Spicy shrimp prepared with salsa macha!
Servings 4 Servings
- 12-16 jumbo Shrimp
- salt and pepper to taste
- 1 teaspoon chile ancho powder
- 3-4 tablespoons salsa macha chile oil
After peeling and cleaning shrimp, transfer to a glass dish or bowl.
Season the the shrimp with kosher salt, fresh cracked pepper and chile ancho powder on both sides. Add 2-3 full tablespoons of salsa macha(chile oil) and fold to coat all the shrimp evenly. Let marinate for 30 to 40 minutes.
When ready to cook, preheat pan to medium heat for 5 minutes. Drizzle in a little olive oil to pan. Shake off excess chile from the shrimp and cook shrimp for 5 to 6 minutes, turning halfway through cooking time. Serve as an appetizer and enjoy! Garnish with fresh lime wedges.
Spicy Shrimp Cob Salad
16 jumbo shrimp
Salt and pepper
1/3 cup salsa macha(see recipe)
1 cup olive oil
1/2 cup red wine vinegar
2 tbs dijon mustard
Juice of 1 lemon or lime
1 tbs agave nectar
1 clove of garlic
2 serrano peppers
pinch of crushed chile piquin or red pepper flakes
salt and pepper to taste
You Will Also Need
1 head iceburg lettuce, torn
1 English cucumber, sliced
4 hard boiled eggs, sliced
1 avocado, sliced
1 cup grape tomatoes
Red onion, thinly sliced
8 ounces Manchego cheese, cubed
6 slices bacon, previously cooked and chopped
Prep all the salad ingredients and the dressing.
To the blender, add all of the ingredients for the dressing. Blend on high until smooth. Taste for salt. Set aside.
Once you have all of your salad ingredients prepped, arrange on a serving platter. St aside.
Follow instructions on how to prepare shrimp. Yields 4 dinner size salads.