Camarones a La Cucaracha! Spicy, Shell On Shrimp!
Easy and economical spicy shrimp appetizer! Don't let the Mexican name scare you! Lol!
Servings 4 Servings
Ingredients
- 6 tablespoons of unsalted butter
- 6-7 large cloves of garlic. minced
- 1/3 onion sliced into thin strips
- 1 1/2-2 lbs extra large shrimp shells on, previously deveined if possible. rinse well
- 1 1/2 tablespoons chile California or ancho powder or paprika to keep it mild
- 1 tsp chile pasilla powder or chipotle
- 1 tsp chile de arbol powder
- Salt and pepper to taste
- 2-3 tsps Maggi or soy sauce
- Your favorite hot sauce to taste
- Juice of 1 large lime plus more to serve
Garnish
- Cilantro to taste
- 6 Radishes sliced
- More lime wedges
Instructions
- In a large skillet, add the butter and heat to medium. Once butter melts, add the onions and garlic. Saute for 3-4 minutes.
- Reduce the heat, slightly. Add the shrimp, all the chile powder varieties, pepper and salt , to taste. Stir well to combine. Mix in the maggi or soy sauce and hot sauce. Continue cooking, and stirring as needed.
- When shrimp begins to turn pink and opaque, add the juice of 1 lime. Stir well to combine. Taste for salt. Cook just until shrimp is done. Transfer to serving plate. Garnish with radishes, cilantro and more lime.
Notes
RECIPE 2 VARIATION
First, find jumbo shrimp with shells on that are already deveined!! Game changer!
You will need 2 lbs of Extra large or jumbo shrimp
1 1/2 cups of oil for frying
Follow Remaining Recipe Ingredients From Above
You will fry the uncooked, shell on shrimp in the preheated oil for about 1 1/2 minutes per side. Transfer to a bowl lined with paper towels to absorb excess oil.
Saute onion and garlic in melted butter. Add shrimp on, spices, maggi and hot sauce. Ready to serve!
Don't let the Mexican word cucaracha, cockroach, deter you from trying this easy and delicious shrimp appetizer! It's whimsical! Lol! The traditional recipe is prepared with shrimp that still has the heads on. They are not that easy to find most times.