Name: Fideo con Camarones (Seared Shrimp with Fideo)
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Ingredients: 8 ounces fideo, vermicelli or angel hair pasta, broken into 2-inch pieces; 1 pound large shrimp (16 to 20), peeled, deveined and tails removed (see Cook's Note); 2 tablespoons bacon fat, lard or extra-virgin olive oil; 1/2 medium onion, chopped; 1 medium poblano chile, stemmed, seeded and chopped; 2 garlic cloves, thinly sliced; 1 serrano pepper, stemmed and thinly sliced; 4 large tomatillos (8 ounces), husked, rinsed and thinly sliced; 4 teaspoons kosher salt; 2 1/2 cups low-sodium shrimp stock (see Cook's Note), fish stock, clam juice or water; 1 large avocado, sliced; 1/4 cup cilantro leaves and tender stems

Directions

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Fideo con Camarones (Seared Shrimp with Fideo)

35m Easy 95%

CLASS

Heat a large skillet over high heat for 2 minutes and toast the fideo, tossing constantly, until most of the fideo has browned, 3 to 4 minutes; transfer to a medium bowl and set aside until ready to use.
Heat the bacon fat in the same skillet over high heat and cook half the shrimp until just beginning to brown, about 1 minute per side; transfer to a plate. Repeat with the remaining shrimp.
Reduce the heat to medium high and add the onion, poblano, garlic, serrano, tomatillos and salt in the same skillet; cook, tossing occasionally, until tender and just beginning to brown, 6 to 8 minutes. Add the stock and fideo and bring to a boil; cover, reduce the heat to low and cook until all of the liquid has been absorbed, 17 to 22 minutes. Remove from the heat and let sit for 5 minutes. Arrange the shrimp on top, cover and let sit for 5 minutes to heat the shrimp through.
Serve the fideo topped with avocado slices and cilantro leaves.

Cook’s Note

If you have time, use your shrimp shells and tails to make a stock: saute in 1 tablespoon of oil in a medium saucepan until red, add 3 cups water and simmer for 30 minutes; strain and use for the fideo.