Name: Authentic Camarones a la Mexicana: Shrimp Fiesta
Prep time: 25 min
Cook time: 1 h 5 min
Total time: 1 h 30 min
Yield: 6
Cuisine: US
Ingredients: 1 tablespoon chili powder (for shrimp); 1 tablespoon garlic powder (for shrimp); 1 teaspoon onion powder (for shrimp); 1 teaspoon dried oregano (for shrimp); 1 teaspoon ground cumin (for shrimp); 1 teaspoon ground allspice (for shrimp); 1 teaspoon salt (for shrimp); 0.5 teaspoon cayenne pepper (for shrimp); 1.5 pounds uncooked medium shrimp, peeled and deveined; 2 tablespoons salted butter, divided; 0.33 cup diced white onion; 1 clove garlic, minced; 5 ripe medium tomatoes; 2 cups chicken stock; 1 large green bell pepper, seeded and sliced; 0.5 medium white onion, sliced; 2 small jalapeno peppers, seeded and sliced; 1 tablespoon chili powder (for sauce); 1 tablespoon salt (for sauce); 1 teaspoon ground cumin (for sauce); 1 teaspoon ground black pepper (for sauce); 1.5 cups uncooked white rice; 1 tablespoon vegetable oil; 3 cloves garlic, minced (for rice); 1 medium lime, zested; 3 cups water; 2 tablespoons lime juice, divided; 1 teaspoon salt (for rice); 0.33 cup chopped fresh cilantro

Transport yourself to a sun-drenched Mexican courtyard with this vibrant dish! Succulent shrimp, infused with a smoky spice blend, dance atop a bed of fluffy cilantro-lime rice, all embraced by a rich, homemade tomato sauce bursting with peppers and aromatic spices. A symphony of flavors and textures that will ignite your senses!

Follow The Directions

01

Step

In a bowl, combine chili powder, garlic powder, onion powder, oregano, cumin, allspice, salt, and cayenne pepper. Add shrimp and toss to coat evenly. Cover and refrigerate for at least 1 hour to allow the flavors to meld. (1 hour+)

02

Step

Melt 1 tablespoon of butter in a pot over medium heat. Add the diced onion and cook until softened and translucent. (4 minutes)

03

Step

Add the minced garlic and cook until fragrant. (30 seconds - 1 minute)

04

Step

Add 3 of the tomatoes and cook until they begin to break down, releasing their juices. (20 minutes)

05

Step

Pour in the chicken stock and use an immersion blender to purée the mixture until smooth. If you don't have an immersion blender, carefully transfer the mixture to a regular blender and blend until smooth before returning it to the pot.

06

Step

Add the sliced bell pepper, remaining 2 tomatoes (roughly chopped), sliced onion, jalapeños, chili powder, salt, cumin, and black pepper to the sauce. Simmer over medium-low heat, allowing the flavors to meld and the sauce to thicken slightly. (45 minutes)

07

Step

Rinse the rice in a fine-mesh strainer until the water runs clear. Shake off any excess water and let the rice dry for 10-15 minutes. This helps to prevent the rice from becoming sticky.

08

Step

In another pot, heat the vegetable oil over medium heat. Add the rice and sauté until lightly toasted. (4-5 minutes)

09

Step

Add the minced garlic and lime zest, cooking until fragrant. (1 minute)

10

Step

Drain any excess oil from the rice. Add the water, 1 tablespoon of lime juice, and salt. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer until the rice has absorbed most of the liquid and is tender. (20 minutes)

11

Step

Remove from heat and gently toss with the chopped cilantro and the remaining 1 tablespoon of lime juice.

12

Step

In a separate pot, melt the remaining 1 tablespoon of butter. Sauté the marinated shrimp until they are pink and cooked through. (3-4 minutes)

13

Step

To serve, scoop a generous portion of cilantro-lime rice onto a plate, top with the flavorful tomato sauce, and crown with the sautéed shrimp. Enjoy immediately!