Camarones a la Mexicana

Reminds me of a Mexican shrimp and grits. A semi-spicy tomato sauce ladled over cilantro rice and topped with seasoned, fried shrimp. What about that doesn't sound amazing?

• Preparation Time: 30 mins
• Cooking Time: 1 hr 35 mins
• Total Time: 2 hr 5 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
• ½ teaspoon cayenne pepper
• 1 ½ cups uncooked white rice
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil, or as needed
• 2 tablespoons salted butter, or as needed
• 1 medium lime, zested
• 1 ½ pounds uncooked medium shrimp, peeled and deveined
• 1 tablespoon salted butter, or as needed
• ⅓ medium white onion, diced
• 5 medium Tomatoes, red, ripe, raw
• ½ medium white onion, sliced
• 1 large green bell pepper, seeded and sliced
• 2 small jalapeno peppers, seeded and sliced
• ⅓ 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 with the spices. Set aside for at least 1 hour.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

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 has absorbed most of the liquid, about 20 minutes. Toss with remaining lime juice and cilantro.

Step 7

Melt butter in a separate pot and add shrimp. Saute shrimp until cooked through, 3 to 4 minutes. Remove from heat.

Step 8

Scoop some rice on a plate, ladle tomato sauce over it, and top with shrimp. Serve immediately.