Camarones a la Mexicana

This camarones a la Mexicana recipe is a Mexican-style dish made with fried shrimp, lime-cilantro flavored rice, and a flavorful homemade tomato sauce.

• Preparation Time: 25 mins
• Cooking Time: 1 hr 5 mins
• Total Time: 1 hr 30 mins
• Calories: 400 Calories

Ingredients

• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1 tablespoon salt
• 3 cups water
• 1 clove garlic, minced
• 1 teaspoon onion powder
• 3 cloves garlic, minced
• 1 teaspoon ground black pepper
• 1 teaspoon dried oregano
• 2 cups chicken stock
• 1 tablespoon garlic powder
• 1 teaspoon ground cumin
• 1 tablespoon chili powder
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil, or as needed
• 2 tablespoons salted butter, or as needed
• 1 medium lime, zested
• 1 tablespoon salted butter, or as needed
• 5 medium Tomatoes, red, ripe, raw
• 1 large green bell pepper, seeded and sliced
• 2 small jalapeno peppers, seeded and sliced
• 0.5 teaspoon cayenne pepper
• 1.5 cups uncooked white rice
• 1.5 pounds uncooked medium shrimp, peeled and deveined
• 0.33333334326744 medium white onion, diced
• 0.5 medium white onion, sliced
• 0.33333334326744 bunch chopped fresh cilantro

Recipe Instructions

Step 1

Combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper in a bowl. Add shrimp and toss to combine. Cover and refrigerate, at least 1 hour.

Step 2

Melt butter in a pot over medium heat. Add diced onion; cook until soft and translucent, about 4 minutes. Add garlic; cook until fragrant, 30 seconds to 1 minute. Add 3 tomatoes; cook until they begin to break down, about 20 minutes.

Step 3

Add chicken stock; purée using an immersion blender. Add bell pepper, remaining 2 tomatoes, sliced onion, jalapeños, chili powder, salt, cumin and black pepper. Simmer sauce over medium-low heat, about 45 minutes.

Step 4

Rinse rice in a mesh strainer until water runs clear. Shake off excess water; let rice dry, 10 to 15 minutes.

Step 5

Add oil to another pot; heat over medium heat. Add rice and sauté until rice is toasted, 4 to 5 minutes. Add garlic and lime zest; cook for 1 minute. Drain oil from rice.

Step 6

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 absorbs most of the liquid, about 20 minutes. Toss with cilantro and remaining 1 tablespoon lime juice.

Step 7

Melt butter in a separate pot; sauté shrimp until cooked through, 3 to 4 minutes. Remove from heat.

Step 8

Scoop some rice on a plate, top with sauce and shrimp.