Imported from the web
Zarandeado-Style Shrimp
Shrimp prepared with a fried marinade of onion, cherry tomatoes, guajillo chiles, salsa macha, and Worcestershire sauce. The marinade is cooled, blended, and then cooked with the butterflied shrimp.
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Ingredients
- oil (For frying the marinade; amount to taste)
- onion (For browning; amount to taste)
- cherry tomatoes (Amount to taste)
- black pepper (To taste)
- salt (A little, to taste)
- powdered chicken bouillon (Optional; amount to taste)
- oregano (A pinch)
- guajillo chiles (Seeded and cut into pieces)
- salsa macha (The transcriber indicates that it may be replaced with ground árbol chiles)
- ground árbol chiles (Alternative to salsa macha)
- Worcestershire sauce (Amount to taste)
- shrimp (The transcriber describes them as “frozen”; butterfly them by splitting them in half lengthwise)
- rice (For serving, optional)
- creamy potatoes (For serving, optional)
Steps
- 1
Heat oil in a skillet until very hot.
- 2
Add the onion and brown it, turning it so it fries evenly. The marinade should be thoroughly fried and nicely browned.
- 3
Add the cherry tomatoes, black pepper, a little salt, and, if desired, powdered chicken bouillon.
- 4
Continue frying and stirring the mixture until it is well browned. Add a pinch of oregano.
- 5
Add the seeded guajillo chiles cut into pieces. Fry them with the mixture so they cook more quickly.
- 6
Remove the marinade from the heat and let it cool completely before blending.
- 7
Transfer the cooled marinade to a blender. Add the salsa macha or, alternatively, ground árbol chiles, along with the Worcestershire sauce. Blend until smooth.
- 8
Heat a skillet and add the blended marinade.
- 9
Add the shrimp to the skillet with the marinade.
- 10
Butterfly each shrimp by splitting it in half lengthwise as it cooks in the marinade.
- 11
When the shrimp are cooked through and coated with the marinade, serve them with rice or creamy potatoes.
Notes
The source does not provide exact quantities, cooking times, or an explicit indication of when to remove the shrimp from the heat; cook them until completely done. Powdered chicken bouillon is listed as optional. Salsa macha may be replaced with ground árbol chiles.
Nutrition per serving
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