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Have you made Camarones Rellenos (Stuffed Shrimp)?
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Rating: 5/5 (2 votes cast)

Meal Type: Dinner
Total Time:
Cook Method: Grill
Cuisine: Mexican
     Serving Size: 2 - Change
Nutritional Facts
Servings Per Recipe: 2

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Camarones Rellenos (Stuffed Shrimp)

Recipe Tags: Shrimp Recipes

Date Added: February 25, 2015

Ingredients:

14 Shrimp medium
1 Unit Salsa canned is OK
1 Unit Goat Cheese
1 Unit Orange
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Directions:

1. Peel the shrimp, leave the tails on.

2. Butterfly half way up. Dip in Chipottle sauce.

3. (all the way) Grill over HOT wood charcoal fire till half done.

4. (That'll be quick). Place shrimp in serving sized baking dishes that have heated Salsa Verde on the bottom (shallow, ~1/2 inch), Green sauce should not cover Shrimp, (place tails up).

5. Place 1 heaping teaspoon of warmed goat cheese/cilantro in center of each shrimp.

6. Complete cooking in 400F oven for 2 to 3 minutes.

7. These recipes originated at one of the finest Mexican Restaurants that I ever had the good fortune to visit.

8. Unfortunately "La Fogata" of Pawtucket, Rhode Island, is no longer in business.

Comments on Camarones Rellenos (Stuffed Shrimp) Recipe:

Posted by a Visitor - January 14, 2014
Barbara prepared this recipe as a featured chef on food network when it first began. She passed away last year. She was my sister. We all miss her delicious and creative dishes.
Posted by a Visitor - March 26, 2013
I worked there when I was in chef school at Johnson & Wales University back in the late 80's-early 90's. I met the owner, Barbara Mallernee at a Cajun and Bluegrass Festival in tiny Escoheag, RI in 1990. She needed a cook and I got hired. At that time, you couldn't find Mexican food in southern New England. Barbara had been a Medivac nurse from Texas during the Vietnam War and her recipes were terrific Tex-Mex. I made a lot of these Camarones Rellenos on the mesquite grills in the restaurant. Another popular item was Sopa Seca. She was a fine woman and a good boss.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Shellfish, Cheese, Goat Milk, Shrimp, Oranges allergies.
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