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How to Make Camarones a la Mexicana - A Step-by-Step Guide

Camarones a la Mexicana is a traditional Mexican dish that showcases the vibrant and bold flavors of Mexican cuisine. This dish features juicy and plump shrimp cooked in a spicy and tangy tomato sauce, creating a mouthwatering and satisfying meal. Whether you're a fan of seafood or simply love the flavors of Mexican cuisine, this dish is sure to become a favorite in your recipe repertoire.

What makes this dish truly special is the marriage of fresh ingredients and bold spices that giv...

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Ingredients

  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1 teaspoon ground allspice
  • 1 teaspoon salt
  • ½ teaspoon cayenne pepper
  • 1 ½ pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon salted butter, or as needed
  • ⅓ medium white onion, diced
  • 1 clove garlic, minced
  • 5 medium Tomatoes, red, ripe, raw
  • 2 cups chicken stock
  • ½ medium white onion, sliced
  • 1 large green bell pepper, seeded and sliced
  • 2 small jalapeno peppers, seeded and sliced
  • 1 tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1 ½ cups uncooked white rice
  • 1 tablespoon vegetable oil, or as needed
  • 3 cloves garlic, minced
  • 1 medium lime, zested
  • 3 cups water
  • 2 tablespoons lime juice
  • 1 teaspoon salt
  • ⅓ bunch chopped fresh cilantro
  • 2 tablespoons salted butter, or as needed

Information

  • Prep Time: 30 mins
  • Cook Time: 1 hr 35 mins
  • Additional Time: 10 mins
  • Total Time: 2 hrs 15 mins
  • Servings: 6
  • Yield: 6 servings

  • Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine with the spices. Set aside for at least 1 hour.
  • Meanwhile, make the sauce. Melt butter in a pot over medium heat and cook diced onion until soft and translucent, about 4 minutes. Add garlic and cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes and cook until beginning to break down, about 20 minutes.
  • Pour in chicken stock and puree using an immersion blender. Add remaining tomatoes, sliced onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce on medium-low for 45 minutes.
  • Meanwhile, rinse rice in a mesh strainer. Run strainer under a faucet until the water runs clear. Shake the water off and let rice dry for 10 to 15 minutes.
  • Pour a thin layer of vegetable oil in another pot and heat over medium heat. Add rice and lightly fry for 4 to 5 minutes. Add garlic and lime zest and cook for 1 minute. Strain oil out of the rice and return to the pot.
  • Add water, 1 tablespoon lime juice, and salt to the pot. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer until rice has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro.
  • Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat.
  • Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.

    • Nutrition

    400 cal.

    • Total Fat: 11g
    • Saturated Fat: 5g
    • Cholesterol: 190mg
    • Sodium: 2607mg
    • Total Carbohydrate: 52g
    • Dietary Fiber: 5g
    • Total Sugars: 6g
    • Protein: 25g
    • Vitamin C: 49mg
    • Calcium: 97mg
    • Iron: 7mg
    • Potassium: 668mg

    Categories

    Appetizer recipes
    Seafood recipes
    Mexican recipes
    Spicy recipes
    Main recipes