For the sauce:
Put the water, tomatoes, 1/2 an onion, and garlic cloves in a large pot over high heat and bring to a boil. Reduce heat and simmer until the tomatoes are soft. Remove from heat and let sit to cool for 2 minutes. Pour into a blender and add the chipotle, ketchup and salt. Blend for approximately 30 seconds.
For the shrimp:
Slice the remaining 1 1/2 red onions. Heat the oil in a large saute pan over medium-high heat. Add the onions and saute until golden brown. Stir in the shrimp and garlic salt and cook for 2 minutes. Pour sauce over shrimp and let simmer for 5 to 8 minutes. Transfer to a serving bowl and serve over Mexican rice, if desired.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Next RecipeSIMILAR RECIPEShrimp CreoleNo one, there is no such thing as a Chevy camaron
Camaron Silverek was born on March 3, 1981.
diabla "eres una diabla"
The duration of Pobre Diabla is 2520.0 seconds.
Camaron
Pobre Diabla ended on 2010-04-16.
Pobre Diabla was created on 2009-07-20.
camaron
Camaron smith
The country code and area code of Camaron- El, Mexico is 52, (01)995.
The television series Pobre Diabla by Azteca first aired in 1996. Since then three more productions of Pobre Diabla have aired. The last production aired in 2011.
yesThe current question is " Is ala carte more expansive" that is, are these meals more extensive? Indeed, because an ala carte menu is whatever you choose, this can be as short or as extensive/expansive as you desire. You can have just one item from an ala carte menu or as many as you'd like.If the question is meant to be "is ala carte menu more expensive", that is are these meals more costly than set menus, then, the answer is yes, it is, for the same number of courses.For example a set menu may have a standard 3 course menu of entree', mains and dessert. An ala carte menu of the same number of courses will be more expensive as these meals need to be freshly cooked, the ingredients specially purchased and stored, and individually cooked. Set menus are pre-prepared and cooked in bulk for several diners and the ingredients purchased in bulk. Naturally, the individual cost of set meals is less expensive.