Novamex

"A LA DIABLA" SPICY SHRIMP

Ingredients:

1 lb Shrimp, large peeled and de-veined

1 medium tomato (grilled to preference)

1 cup Camaronazo® juice

2 Chipotle peppers (canned)

1 tblsp Cholula® Chipotle Hot Sauce

2 tsp Vegetable oil

2 cloves Garlic, finely diced

1 ½ cups Chicken or seafood broth

¼ cup cilantro, finely diced

Instructions:

In a blender or food processor, mix tomato, chipotle pepper, garlic, Cholula® Chipotle Hot Sauce and Camaronazo® juice. Mix well.
In large skillet at medium heat, add vegetable oil. Add garlic and stir. Add tomato and chipotle mix, cook for 5 minutes stirring constantly. Add broth and salsa to taste. Cook for 3 minutes. Add shrimp to skillet and cook while stirring until shrimp is cooked, approximately 5 minutes. If to thick add more broth.

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• Cholula
• Camaronazo

CAMPECHANO COCKTAIL

Ingredients:

3 oz Cooked shrimp

3 oz Abalone, diced

3 oz octopus, diced

1 cup Camaronazo® juice

1 tblsp Ketchup

1 tsp Onion finely diced

1 tsp Cilantro, finely diced

1 tsp Serrano pepper, finely diced (optional)

1 tblsp Cucumber, finely diced (optional)

Salt to taste

Instructions:

In a large serving glass, place cooked shrimp, octopus, onion, cilantro, Serrano peppers, cucumber, avocado, ketchup, Camaronazo® juice and lemon juice. Mix well. Add salt and serve with crackers.

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• Camaronazo

COCTELAZO

Ingredients:

8 pieces Shrimp large cooked

1 cup Camaronazo® juice

1 tblsp Tomato ketchup

1 tsp Onion, finely diced

1 tsp finely diced Cilantro

1 tsp Serrano pepper, finely diced (optional)

1 tablespoon Avocado, diced

1 tablespoon Cucumber, finely diced (optional)

1 tsp Cholula® Hot sauce (optional)

½ Lime, cut

Instructions:

In a large serving glass place cooked shrimp, onion, cilantro pepper, cucumber, avocado and ketchup and pour in Camaronazo® juice and squeeze lime. Mix well. Add Cholula® Hot Sauce and serve with saltine crackers (1 Serving).

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• Cholula
• Camaronazo

RICE AND SHRIMP

Ingredients:

1 lb libra Shrimp, large peeled and de-veined

2 cups Rice, white long grain

¼ cup vegetable oil

½ cup onion finely diced

2 cups Chicken broth

1 cup Camaronazo® juice

½ cup Red bell pepper diced

½ cup Green bell pepper, diced

1 cube Chicken Broth base

Salt to taste

Instructions:

In a medium bowl add warm water and rice. Rise until the water from the rice runs out clear. Dry rice thoroughly. In a medium skillet, on medium heat, heat cooking oil; add rice and sauté until golden. Add onions sauté for 2 minutes. Add chicken broth, Camaronazo® juice and chicken bouillon cube. Bring to boil; reduce the heat and cover. Cook for 15 minutes. Add the shrimp, green and red bell peppers, stir gently. Cover and cook for 10 more minutes until rice is cooked and liquid has been absorbed (4 Portions).

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• Camaronazo

SHRIMP CREAM SOUP

Ingredients:

1 lb Shrimp, peeled and de-veined

½ stick of butter

½ cup flour

1 large Onion finely diced

1 to 2 cloves Garlic, finely diced

1 tsp. Paprika

1 tbs Tomato paste

1 cup Camaronazo® juice

1 ½ cups water

1 tsp Worcestershire sauce

1 cube Shrimp base

2/3 cup Heavy whipping cream

Instructions:

In a medium pot, medium heat, melt butter. Add flour and sauté until color turns light brown, stirring constantly. Add onion and garlic, sauté until tender. Add paprika, tomato paste and cook until dissolves and develop color and flavor stirring constantly. Add shrimp and sauté stir for about 3 minutes. Add Camaronazo® juice, water and bring to boil. Reduce the heat to low and add heavy cream, sauces and shrimp base, stirring constantly. Simmer for about 5-8 minutes. (5 Servings)

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• Camaronazo

TOSTADA CAMPECHANA

Ingredients:

4 oz Shrimp, medium cooked

4 oz Abalone, diced

4 oz Octopus, cooked & diced

½ cup Camaronazo® juice

1 tblsp Ketchup

1 tsp Onion finely diced

1 tsp. Cilantro, finely diced

1 tsp Serrano pepper, finely diced (optional)

1 tblsp Cucumber, finely diced (optional)

1 tblsp Avocado, diced

1 tsp Cholula® Hot sauce (optional)

½ Lime, cut

2 Tostadas

Instructions:

In a mixing bowl place cooked shrimp, abalone, octopus, onion, cilantro, pepper, cucumber, avocado and ketchup and pour in Camaronazo® juice and squeeze lime. Mix well. Place tostada shell on a plate. Top tostadas with the Campechana seafood mix. Add dash of Cholula® Hot sauce.

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• Cholula
• Camaronazo