Best 5 Mexican Shrimp Stew Recipes
**Sizzling and succulent, Mexican shrimp stew is a vibrant symphony of flavors that will tantalize your taste buds and transport you to the heart of Mexico.** This delightful dish is a medley of fresh shrimp, succulent vegetables, and an array of aromatic spices, simmered together in a rich and flavorful broth. The shrimp, cooked to perfection, are plump and juicy, bursting with briny goodness. The vegetables, a colorful ensemble of bell peppers, onions, tomatoes, and corn, add a delightful crunch and sweetness to the stew. The spices, a harmonious blend of chili powder, cumin, oregano, and paprika, infuse the dish with warmth and depth of flavor. Served with fluffy rice or warm tortillas, this Mexican shrimp stew is a culinary masterpiece that promises a fiesta of flavors in every bite.
**Dive into the diverse and delectable world of Mexican shrimp stew with our carefully curated collection of recipes.** From the classic Veracruz-style stew, brimming with the vibrant flavors of fresh tomatoes, peppers, and olives, to the rich and spicy Sinaloa-style stew, featuring a bold combination of chipotle peppers and guajillo chiles, our recipes cater to every palate.
**Explore the unique flavors of Campeche-style shrimp stew, where achiote paste and annatto seeds lend a vibrant orange hue and a subtle earthy flavor to the dish.** Delight in the tangy and refreshing Yucatan-style shrimp stew, infused with the bright acidity of citrus fruits and the herbaceousness of cilantro. And for those who love a creamy and comforting indulgence, our creamy Mexican shrimp stew, with its velvety smooth sauce and tender shrimp, is a must-try.
**Embark on a culinary journey through Mexico with our comprehensive guide to Mexican shrimp stew.** Each recipe is meticulously crafted to capture the essence of this beloved dish, offering a unique taste adventure that celebrates the vibrant culinary heritage of Mexico.
CALDO DE CAMARóN
There is a multitude of ways shrimp soup is made in Mexico, and each region can have its own recipes. In the Huasteca region, for example, there is a version where corn dough is diluted in water and added to the soup to form a slightly thick soup, called Huatape. I hope you enjoy this delicious recipe.
Provided by Mely Martínez
Time 40m
Number Of Ingredients 16
Steps:
- Place shrimp peels, onion, garlic, and bay leaf in a saucepan with the 5 cups of water. Turn on the heat to medium-high. Once it starts boiling, reduces heat to simmer for about 6-8 minutes, then set aside.
- While the broth is simmering, place the tomatoes, onion, and garlic on a hot griddle to roast. Turn from time to time to have an even roasting. This step will take about 8 minutes. Remove the garlic promptly, since it takes less time to roast; if you leave it too long it will burn and have a bitter taste.
- Once the tomatoes, onion, and garlic are ready, place into a blender along with the chipotle peppers (if using). Process until you have a fine pure. If needed, chop the tomatoes to avoid having big chunks in the salsa before placing in the blender.
- In a medium-size pot, heat the oil at medium temperature, add the carrots, and cook for a couple of minutes. Then, stir in the potatoes and cook for 6-7 minutes, stirring often to keep them from sticking to the pan.
- Pour the tomato sauce using a strainer, bring to a boil, and then lower the heat to simmer for 10 minutes. Then, using a strainer add the shrimp broth, stir in the shrimp and gently simmer for 5-7 minutes, depending on the size of the shrimp. The shrimp will be a light orange color but still look firm; do not overcook or the shrimp will have a rubbery texture. Add the epazote and cook for 2 more minutes, then season with fresh ground pepper and salt. Serve immediately.
Nutrition Facts : ServingSize 1 bowl, Calories 258 kcal, Carbohydrate 18 g, Protein 26 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 285 mg, Sodium 1000 mg, Fiber 4 g, Sugar 5 g
MEXICAN SHRIMP STEW
There are seafood stews swimming through every cuisine in the world. This one has a decided Mexican flair you can create instantly with a can of diced tomatoes, a can of corn and black beans, and a handful of chopped cilantro. The shrimp cook in seconds, so they should be added in the last minute of simmering. Total cost: $9.57 Nutritional Information Per Serving: Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV *Daily Value
Provided by cannedfood
Categories Stew
Time 19m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes.
- Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.
- Serving Suggestions: Serve with warm tortillas, if desired.
Nutrition Facts : Calories 143.3, Fat 2, SaturatedFat 0.2, Cholesterol 90, Sodium 415.8, Carbohydrate 21.2, Fiber 2.9, Sugar 6, Protein 13.2
MEXICAN SHRIMP STEW
Steps:
- Preparation Time: Approximately 10 minutes Cook Time: Approximately 15 minutes Preparation: Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes. Clean shrimp. Stir in shrimp and cilantro into soup; return to a boil, about 1 minute. Serve in bowls. Serve with warm tortillas, if desired.
SHRIMP AND CHORIZO STEW
Provided by Food Network Kitchen
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Heat the olive oil in a small Dutch oven over medium heat. Add the onion and garlic and cook until golden brown, about 15 minutes. Add the chorizo, paprika and 1 teaspoon salt and cook until the oil turns deep red, about 2 minutes. Add the chopped tomatoes (reserve the juice), the bay leaves, thyme and oregano and cook 1 more minute.
- Add the potatoes, 2 cups water, the tomato juice and 1 teaspoon salt. Bring to a boil, then reduce the heat, cover and simmer until the potatoes are almost tender, about 15 minutes. Add the kale and cook until the potatoes and kale are tender, about 10 more minutes. Stir in the shrimp and simmer just until they curl and turn pink, about 3 minutes. Discard the bay leaves. Ladle the stew into bowls.
Nutrition Facts : Calories 576, Fat 27 grams, SaturatedFat 7 grams, Cholesterol 246 milligrams, Sodium 1,652 milligrams, Carbohydrate 46 grams, Fiber 6 grams, Protein 38 grams
MEXICAN SHRIMP STEW
Steps:
- Preparation Time: Approximately 7 minutes Cook Time: Approximately 12 minutes Preparation: Combine chicken and rice soup, diced tomatoes, corn and 1 cup water in a large saucepan, cover and bring to a boil over high heat, stirring occasionally, about seven minutes. Clean shrimp and stir in shrimp and cilantro; return to a boil, about 1 minute. Serve in bowls.. Serving Suggestions: Serve with warm tortillas, if desired. Total cost: $9.57 Servings: 4 Nutritional Information Per Serving: Calories 210; Total fat 2.5g; Saturated fat 0.5g; Cholesterol 115mg; Sodium 710mg; Carbohydrate 23g; Fiber 4g; Protein 21g; Vitamin A 25%DV*; Vitamin C 25%DV; Calcium 4%DV; Iron 15%DV *Daily Value
Tips:
- Use fresh, succulent shrimp: Opt for wild-caught shrimp whenever possible, as they tend to have a sweeter, more pronounced flavor compared to farm-raised shrimp.
- Don't overcrowd the pan: When searing the shrimp, make sure not to overcrowd the pan, as this will prevent them from getting a nice sear and may result in steamed shrimp instead.
- Cook the shrimp until opaque: To ensure that the shrimp are cooked through, cook them until they turn opaque and pink. Overcooking can make them tough and rubbery.
- Use a flavorful broth: The broth forms the base of the stew, so make sure to use a flavorful one. You can use chicken broth, vegetable broth, or even a combination of the two.
- Don't skimp on the spices: Mexican cuisine is known for its bold flavors, so don't be shy with the spices. A good blend of chili powder, cumin, oregano, and paprika will give the stew a delicious depth of flavor.
- Add some heat: If you like spicy food, feel free to add some chopped jalapeños or chili peppers to the stew. You can also add a pinch of cayenne pepper for a subtle kick.
Conclusion:
This Mexican Shrimp Stew is a quick, easy, and flavorful dish that is perfect for a weeknight meal. The combination of succulent shrimp, tender vegetables, and a flavorful broth makes this stew a surefire hit with the whole family. Serve it with some warm tortillas or crusty bread and you have a complete and satisfying meal.
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