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Camarones a la Mexicana
Camarones a la Mexicana
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Prep Time:
30 minutes
Cook Time:
95 minutes
Total Time:
135 minutes
Spicy shrimp with zesty lime cilantro rice and savory homemade tomato sauce - a delicious traditional Mexican dish: Camarones a la Mexicana.
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
  • 0.5 teaspoon cayenne pepper
  • 1.5 pounds uncooked medium shrimp, peeled and deveined
  • 1 tablespoon salted butter, or as needed
  • 0.33333334326744 medium white onion, diced
  • 1 clove garlic, minced
  • 5 medium Tomatoes, red, ripe, raw
  • 2 cups chicken stock
  • 0.5 medium white onion, sliced
  • 1 large green bell pepper, seeded and sliced
  • 2 small jalapeno peppers, seeded and sliced
  • 1 tablespoon salt
  • 1 teaspoon ground black pepper
  • 1.5 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
  • 0.33333334326744 bunch chopped fresh cilantro
  • 2 tablespoons salted butter, or as needed
Instructions:
  • Mix together chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and coat well with the spice mixture. Allow to marinate for at least 1 hour.
  • Prepare the sauce: Melt butter in a pot over medium heat. Sauté diced onion until soft and translucent, for around 4 minutes. Stir in garlic and cook until aromatic, for about 30 seconds to 1 minute. Add 3 tomatoes and simmer until they start to break down, for approximately 20 minutes.
  • Blend chicken stock with an immersion blender until smooth. Stir in remaining tomatoes, onion, bell pepper, jalapenos, chili powder, cumin, salt, and pepper. Simmer sauce over medium-low heat for 45 minutes.
  • Rinse rice in a mesh strainer under running water until clear. Shake off excess water and let rice dry for 10 to 15 minutes.
  • Heat a thin layer of vegetable oil in a pot over medium heat. Fry rice for 4 to 5 minutes until lightly golden. Add garlic and lime zest, cook for 1 minute, then remove excess oil from the rice and return it to the pot.
  • Combine water, 1 tablespoon lime juice, and salt in a pot. Bring to a boil over medium-high heat; reduce to low, cover, and simmer for about 20 minutes until rice absorbs most of the liquid. Stir in remaining lime juice and cilantro before serving.
  • In a separate pot, melt the butter and then add the shrimp. Saute the shrimp until they are cooked through, which should take 3 to 4 minutes. Remove from the heat.
  • Plate a generous serving of fluffy white rice. Cover it with a flavorful homemade tomato sauce and finish by crowning it with succulent shrimp. Present and enjoy while it's still hot.

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