Mexican Shrimp Dishes
The waters surrounding Mexico are rich with shrimp, so it is no surprise that regional recipes celebrate the sweet, plump seafood. Whether as an appetizer or a main, Mexican shrimp dishes are a festive treat.
Naturally mild shrimp and rice are injected with Mexican flavor, both in the shrimp's cooking broth and the rice's pureed pepper sauce.
Give your barbecue skills a workout for this dinner that calls for grilled shrimp and cheese-stuffed chile peppers. If you're feeling ambitious, feel free to grill the corn, too!
To keep these tongue-tingling shrimp well-chilled during a party, place them in a bowl nestled inside a larger bowl of ice.
Shrimp in cream sauce is a delightful dinner option for any weeknight. Serve this Mexican entree over rice or roll a scoop of shrimp and vegetables inside a tortilla.
Use a parchment packet to keep the vegetables brightly-colored and crunchy and to corral all the tasty herb aromas.
Fresh citrus provides beautiful balance to these smoky and spicy grilled shrimp. Shrimp are marketed according to size, with numbers denoting how many individual shrimp are in one pound. For example, medium-sized shrimp are packaged (and labeled) 31-35 shrimp per pound, while jumbo shrimp are packaged at 11-15 per pound.
For a fun presentation, serve this simple seafood appetizer in a martini glass.
This recipe makes a fabulous appetizer, but try it for lunch too.
Top a flatbread or tortilla with grilled shrimp and vegetables for a fresh and light twist on pizza.
Tortillas are a staple of Mexican cuisine, used in tostadas, burritos, tacos, enchiladas and many other dishes. If you're a true fan of authentic Mexican food, it's worth learning how to make tortillas from scratch. They're delicious, and far easier to make than you might think.
Southeastern Louisiana has as many different takes on how to make gumbo as it has gumbo pots. Any number of ingredients common to Cajun country -- shrimp, crab, oysters, chicken, pork, andouille sausage, peppers and okra -- find their way into this simmering stew seasoned to perfection and served over rice.
Spanish rice, ironically, is not a Spanish at all -- it originated in Mexico (and is sometimes referred to as Mexican rice). Spanish conquistadors introduced rice to Mexico in the 1500s, hence the name; it soon took on a life of its own, evolving into an economical "peasant" dish that turned bits of leftovers into a full meal. So we can thank Mexican chefs for the popularity of this deliciously versatile dish that has become an American favorite.
Enchiladas have been around in one form or another since the pre-Columbian times. In fact, it seems that people were figuring out how to make enchiladas almost as long as there have been tortillas. The ancient Aztecs made enchilada dishes consisting of a fried tortilla topped with salsa and cheese, covered by another tortilla and topped off with a fried egg. Though these dishes existed for centuries, the term "enchilada" (which literally means "chili filled") wasn't coined until the 19th century, and the original dish has been all but completely transformed since its early days.