Sunday, January 13, 2008

Camarones con Pollo Cilantro ~ Muy Delicioso!!



When we lived in Southern California, one of our favorite Mexican restaurants was La Paloma. Tom and I visited often; sometimes for dinner, sometimes for lunch, sometimes just to share a big plate of chicken nachos and a margarita. The atmosphere was charming. The wait staff was friendly and helpful. They were always busy, and with good reason. The food was delicious, the servings were plentiful and the prices were reasonable. La Paloma was, in fact, our choice for the wedding rehearsal dinner when our youngest son married.

After we moved to Arkansas in 1993, my son, Mike, was able to get the recipes for two of our favorite items: The creamy avocado salad dressing and the Camarones con Pollo Cilantro (Chicken and Shrimp Cilantro).

I am providing the recipe that I use. The original recipe produced a dish that is way too hot for my taste. My sons would call me wimp, but I just don't like heat for heat's sake. If an ingredient doesn't add flavor as well as heat, I just don't see the point. So the following recipe is primarily the final revision from the original recipe Mike gave me. The original called for cayenne pepper (which I omitted completely) and larger quantities of the spices and salsa but, over the years I have reduced the amount of spices and salsa I use, which produces a dish that I think is much closer to the one I enjoyed at the restaurant. However, if you would like the more spicy and hot version, please feel free to email me and I will send you the original recipe.

La Paloma served this dish with black beans and Mexican rice. I made Roasted Poblano grits instead. This dish finishes very quickly, so have your sides prepared in advance.

Camarones con Pollo Cilantro
Terri's Adaptation of the recipe from La Paloma Restaurant, Vista, California
Serves 4


4 Tablespoon butter
1 Cup salsa (the original recipe calls for La Victoria brand salsa, but it is not available in Arkansas, so I use Pace)
1 pound raw shrimp (26 - 30 count), cleaned and shelled
1 pound chicken, cut into strips about the same size as the shrimp
3/4 cup grated sharp cheddar cheese
3/4 cup grated monterey jack cheese
1 cup fresh cilantro, coarsely chopped
1 ripe avocado, peeled, pitted and sliced.

Seasoning Mix:
1 Tablespoon paprika
1 Tablespoon onion powder
1 Tablespoon garlic powder
1/2 teaspoon dried thyme
1/2 teaspoon oregano
1/2 teaspoon white pepper
1/2 teaspoon black pepper



Mix the seasonings together in a small bowl and set aside.

In a large frying pan, melt the butter. Add the salsa and stir to combine. Add the chicken to the salsa mixture and cook 2 - 3 minutes and medium high heat. Add the shrimp to the chicken and cook about 2 minutes longer. Sprinkle the seasonings over the shrimp and chicken and mix well. Sprinkle the cheeses over the shrimp and chicken, cover the pan, reduce the heat to medium low and cook until the cheese just melts, about 45 seconds to 1 minute. Remove from heat and gently plate the mixture immediately, dividing into 4 portions. Sprinkle each portion with fresh cilantro and serve the avocado slices on the side.

This dish is wonderful with an ice cold Corona or margarita! Enjoy!

7 comments:

Tom said...

Yerri, This sounds so delicious and so easy. I can't wait to give it a try.

Tom said...

made it tonight. So delicous and easy! Caught the scones recipe today. Now I gotta make them. Keep cooking, Terri!

Terri said...

Thanks, Tom. I'm really glad you liked this. It is easy, isn't it!

Happy Eating, Terri

scotts said...

Hi Terri,

We also lived in Vista in the early & Mid 90's. We went to La Paloma 2-3 times a weeks and loved it! I usually got the Turkey Carnitas or the Camarones Con Pollo Cilantro. When we moved I asked Steven the owner for the recipe but he was very reluctant. It seemed their recipe had a tomato base sauce which I don't see in your version. Do you have the original recipe? If so I would be very greatful if you would email it to me along with their wonderful creamy avacado salad dressing. My mouth is watering!
Thank you so much!

Terri said...

I'd be happy to email them to you. Just send me your email address @ taoofterri(at)sbcglobal(dot)net.

The "tomato base sauce" is, I think, the salsa, but you be the judge.

Rachelle said...

I was born and raised in Vista and recently moved to Florida. I MISS MEXICAN FOOD! My favorite dish at La Paloma was the camerones con pollo cilantro. I was craving it tonight and thought I would try to find a similar recipe, when I saw yours. I was so excited to try it and I can say that it's pretty darn close to La Paloma's recipe. It was delicious! Thank you thank you thank you!

Terri said...

Thanks Rachelle! I so happy you liked it. Thanks, too, for stopping by!

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