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!
Course Main Course, Mariscos
Cuisine Mexican
Prep Time 25 minutesminutes
Cook Time 35 minutesminutes
Total Time 1 hourhour
Servings 4Servings
Ingredients
Ingredients
24large shrimppeeled and cleaned
1/3cupsalsa de chile ancho or salsa negrasee links below
salt and pepper.
Oil
7ouncesfideo
1/2cuponiondiced
2clovesgarlicminced
1jalapeñominced
1red bell peppersliced into strips
Salt and pepperto taste
3roma tomatoeschopped
1cuptomato sauce
1/3teaspoonoregano
6cupsof 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.