Fideo con Camarones (Seared Shrimp with Fideo)
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 252
- Total Fat
- 10
- Saturated Fat
- 2
- Carbohydrates
- 27
- Dietary Fiber
- 4
- Sugar
- 3
- Protein
- 14
- Cholesterol
- 75
- Sodium
- 547
- Total: 50 min
- Active: 20 min
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
- 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.