So here I go again……
Myself, I enjoy all kinds of soups anytime of the year. That said, there is something that’s quite unique about bisques. Firstly, they are great …
Spicy Chipotle Shrimp
These Camarones al Chipotle or Spicy Chipotle Shrimp recipe is exactly what the name suggests, spicy! So once again I will state ahead before you decide to make this recipe, that it is SPICY so again if that’s not your thing, move on to my next recipe.
I personally love the heat that much of the Mexican cuisine and mexican appetizers has to offer. And if you do too but also don’t want to overdue it, just reduce the chipotle peppers to one pepper in this recipe.
But let me tell you this, when you make these Camarones al Chipotle, your home will smell of piquant, tantalizing aromas. Really! Everytime I make this recipe my home fills with the most delectable, enticing and heavenly redolence. The mixture of the chipotle peppers with the white wine and garlic intoxicate me into seventh heaven!
Now I hope from past posts you realize how I feel about chipotle peppers. If you don’t, well let me say that, I love them. I just love the earthiness that these chiles offer. Here for this recipe I used canned chipotle peppers in adobo sauce. If you are not sure what these look like or really don’t know much about them or how to handle them, check out this article by Sara from Our Best Bites. She does a great job explaining what they are and how to preserve the leftover chipotle peppers for future use.
If you want to try another recipe of mine with shrimps and chipotle, or want to learn a little more about chipotle peppers go to my Mini Chipotle Lime Shrimp Kabobs. And if you do make these you won’t be dissappointed, I promise.
So let’s get to my Camarones al Chipotle! Enjoy!
And please don’t forget to share your love of these with me!
Camarones al Chipotle
- 1lb raw shrimp (peeled and deveined)
- 1/2 cup white onion (chopped)
- 3 scallions (chopped)
- 1/2 lime (juiced)
- 3 tablespoons olive oil
- 1/4 cup cilantro (chopped)
- salt and pepper (to taste)
- 1-2 chipotle peppers in adobo sauce ((if youu don't want it too hot, just add one))
- 3 tomatoes (roasted)
- 3 garlic cloves (roasted)
- 1/4 white wine
|Rinse tomatoes and peel garlic cloves. Roast tomatoes and garlic cloves in a skillet over medium heat until charred all around. (Can also roast tomatoes with a fork over open flame.) Put all in blender with 2 chipotle peppers and blend until smooth.|
|Peel and devein shrimp. Season with salt and pepper and lime juice. Set aside to marinate for 20 minutes if you like but not completely necessary. In the same skillet over medium heat, add your chopped onion and cook for 2 minutes. Add sauce to pan. Add white wine. Lower heat and cook for 20 to 30 minutes. Season with salt and pepper.|
|Add shrimp and chopped scallions to sauce. Cook for another 7 to10 minutes (depending on the size of your shrimp). Note: You do not want to overcook shrimp or they will get rubbery.|
|Sprinkle shrimps with chopped cilantro and serve a few shrimp per person on small plates. Enjoy! Note: can also serve over white rice as a meal.|
So where do I even begin with this recipe?! Geeeez Pozole de Mariscos huh?! For those of you that may not know Pozole de Mariscos translates to, “Seafood Pozole.” This is all combinations, concoctions of deliciousness for me! This is where., uhummm, I’m sorry but I will knock down a few people to get to this soup!
You know when you first start eating Mexican food, you get surprised here and there with the heat in certain foods but Pozole de Mariscos has a way of possibly knocking you off your seat for at least a split second. The heat with every spoonful swallowed takes you to another fold, another “wholly crap” shooting through your brain!
Then there’s the SEAFOOD, a medley of delicious shellfish to expose all your senses…come on you guys know how I feel about seafood!! Here I added an array of seafood. I added some lobster claws, snow crab, blue crabs, calamari, shrimps, clams and scallops. YES! I figured if I was going to make Pozole de Mariscos, I WAS GOING TO MAKE POZOLE DE MARISCOS!! This was my opportunity to have all my favorite seafood together. All that was missing was the oysters. Oh well next time! But boy wheww!! Heaven was delivered right into my bowl! But please keep in mind that you do not have to use all this seafood. You can make this dish with just shrimps or shrimps and clams or shrimp and scallops. That’s all up to you!
Mexicans top this soup with shredded lettuce, sliced radishes, avocado slices and lemon or lime. All this helps to reduce the heat if even for a moment. 🙂 Now before all the talk about this soup being hot sways you away from making this it, know that you can reduce the heat by simply adding less pasilla peppers or maybe not adding them at all. But as for me, I enjoy a little bit of heat.
I will say this though make this dish a day ahead before you are ready to serve it as an appetizer or full on entree….YES folks it tastes better the next day. All the flavor of the seafood seeps into the broth and gets a chance to come together. If you make this soup to eat right away, be ready to accept the heat and maybe think this soup may be too hot for you. Give it a day to settle and set and then you will really enjoy it. So good when you allow this time. Make it and refrigerate it…..warm, heat it up the next day and…..ENJOY!!!
Note: This recipe is made with guajillo, pasilla and ancho chilis. These may be found in your international aisle of your supermarket, a latin or mexican grocery store or ordered online. From such places like Amazon. Just click on the highlighted chili names to see what each one of these look like.
Pozole de Mariscos
- 6 lobster claws
- 6 blue crabs
- 1 Pound snow crab
- 1 Pound shrimp (peeled and deveined. DO NOT throw away shrimps shells)
- 1/2 Pound calamari
- 1/2 Pound scallops
- 1 Dozen clams
- 15.5 Ounces white hominy
- fish broth (store bought or homemade)
- 2 Tbsp olive oil
- 1 tsp dry oregano
- salt and pepper to taste
- 1 onion (chopped)
- 1 garlic clove (chopped)
- 2 Liters of water
Sauce for Pozole
- 6 guajillo chili (boiled, stems removed, blended and strained)
- 3 pasilla chili (boiled, stems removed, blended and strained)
- 1 ancho chili (optional) (boiled, stems removed, blended and strained)
- 2 garlic cloves
- 1 onion (quartered)
- 1 tsp salt
- 1 or 2 avocados (sliced)
- shredded lettuce
- sliced radishes
- lemon or lime
|Sauce for pozole|
|Boil all chili peppers in a saucepan covered with water over medium heat. Cook until peppers are soft. About 15 minutes. In a blender, blend shrimp shells with a cup of broth that peppers were cooked in. Remove peppers (remove stems from peppers) and blend in a blender with one onion, 2 garlic cloves, and 1 teaspoon of salt. Blend well. Strain sauce in a strainer to strain pieces of skin, shrimp shells and seeds. Set aside.|
|In a large pot add 2 tablespoons of olive oil and chopped onion. Cook over medium heat until translucent. Add chopped garlic and cook for one minute. Add sauce for pozole and 2 liters of water. Cook for ten minutes to heat up and then add white hominy to pot. Add the oregano and salt and pepper to taste. Cook for about 20 to 30 minutes.|
|Add the seafood slowly. Start with the calamari, blue crab, snow crab and lobster claws. Cook for 5 minutes. Add shrimps, scallops and clams. Cook all together for 15 minutes.|
|Add to soup bowls and garnish with lettuce, avocado and radish slices. Optional: Thinly sliced red onion.|
Ceviche de Gambas
CEVICHEEEEE! What can I say about this scrumptious appetizer? For one, its one of my most favorite foods!! Mexican Shrimp Ceviche is soo tasteful and hyperdelicious you wonder how its made with simple fresh ingredients!
You may be transported back to that tropical paradise vacation you took! Hey! Maybe in Mexico! Remember sitting in that open bar restaurant facing the beach, live music, sun blaring as you sat in the comfort of the shade sipping on your “Mojito?” Remember feeling the ocean breeze and the scent of the Pacific Ocean as you anticipated the flavors of your delectable Shrimp Ceviche? Beach, sun, music and heavenly ceviche all made for the perfect blend. Oopps sorry that’s my memory!
My Mexican Shrimp Ceviche is made from fresh shrimp and cooked in citrus juices. Then combined with tomatoes, red onion, cucumber, cilantro and of course, jalapeño! My gosh what a divine combination! We hear the phrase, “heaven on earth” well my friends this is it right here!
Some parts of Mexico make their Shrimp Ceviche different than this one here, adding to it some tomato juice but I prefer it a little simpler focusing on the true flavor of the camarón or shrimp.
If you enjoy ordering ceviche whenever you dine at your local Mexican restaurant, you may be eating this much more often from the comfort of your home. Its just that delicious! Set the mood, a couple of “Mariachi” tunes in the background and wallaaa!
Please remember to leave me a comment about this recipe and know how much I appreciate your thoughts.
Mexican Shrimp Ceviche
|Prep time||30 minutes|
|Cook time||3 hours, 30 minutes|
|Total time||4 hours|
|Meal type||Appetizer, Starter|
|Misc||Pre-preparable, Serve Cold|
- 1 Pound raw medium to jumbo shrimp (peeled and deveined)
- 1-2 Cups ripe tomatoes (seeded and diced)
- 1/2 Cup red onion (finely chopped)
- 1 Fresh jalapeno pepper (seeded and minced)
- 1 Cup cucumber (peeled, seeded and diced (optional)
- 1/2 Cup fresh cilantro leaves (coarsely to finely chopped)
- 4 limes (seeded and squeezed, reserve juice in a small bowl)
- 2 lemons (seeded and squeezed, reserve juice in a small bowl (reserve one lemon)
- 1-2 Tablespoons red hot sauce (optional)
- 1/3 Cup olive oil
- 3/4 teaspoons kosher salt (regular salt is fine too)
- 1/4 teaspoon fresh ground pepper
- tortilla chips (optional)
For this Shrimp Ceviche Recipe, you may want to add avocado cubes and include in mixture. However, if you would like to add atop at the very end (once the ceviche is served in individual glasses or bowl) put avocado cubes into bowl and sprinkle with some lime or lemon juice so that the avocado doesn't brown until you are ready to add.
|Put raw shrimp in nonreactive bowl, such as a glass or plastic bowl. Pour lemon and lime juice over shrimp, toss and refrigerate covered for 2 1/2 hours. Don't worry the juice will "cook" the shrimp.|
|Add all additional ingredients and refrigerate for another hour. Add hot sauce if desired to mixture.|
|Finally add shrimp ceviche into individual martini glasses, sundae glasses or decorate bowl. Garnish with sliced lemon. Serve with tortilla chips on the side if desired.|