Description
Camarones, spice, and rice are the stars of the show in this Mexican-inspired dish. Serve over hot cooked rice and garnish with orange wedges, Cotija cheese, and/or chopped fresh cilantro.
Ingredients
- 1 tablespoon vegetable oil
- ¾ cup sliced white onion
- 3 cloves garlic, minced
- 6 dried guajillo chiles – stems removed, seeded, and cut into large pieces
- 2 dried ancho chile peppers – stems removed, seeded, and cut into large pieces
- 2 large tomatoes, cut into chunks
- 1 ½ cups water
- ½ cup orange juice
- 1 tablespoon chicken bouillon granules
- 2 pounds raw shrimp (31-35 count), peeled and deveined
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon olive oil
- 1 tablespoon butter
- ¾ cup sliced white onion
- 2 cloves garlic, minced
Instructions
- Heat oil in a large skillet over low heat. Add onion and garlic; cook until onion is tender
- about 5 minutes. Add dried chiles; cook
- stirring constantly
- until fragrant
- 2 to 3 minutes. Add tomatoes; cook until slightly softened
- about 3 minutes. Stir in water and bring to a boil. Reduce heat and simmer until peppers are softened
- about 10 minutes.
- Blend chile mixture
- orange juice
- and bouillon in a blender until smooth. Strain through a sieve set over a bowl; discard solids.
- Sprinkle shrimp with salt and black pepper. Rinse and dry the skillet. Heat butter and oil in skillet over medium heat. Add onion and garlic; cook
- stirring
- until tender
- about 5 minutes. Add shrimp; cook just until browned on both sides
- about 3 minutes. Transfer shrimp to a bowl.
- Add sauce to the skillet; simmer over medium heat until slightly thickened
- 2 to 3 minutes. Add shrimp; simmer until cooked through
- about 5 minutes.
Prep Time: 25 mins
Cook Time: 35 mins
Total Time: 1 hr
Servings: 8