Sparklinglala: Food|Culture|Travel|Tech Blog by Lala Castro - Mexican Pasta de Fideos with Shrimp a la Diabla
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#KnorrCelebrations: Mexican Pasta de Fideos with Shrimp a la Diabla

Sponsored post by Lunchbox

Sopa de fideo is one of the most traditional soup recipes in my home.  I remember as a child my mom would always make this delicious soup when we got home from school.  In fact, you’ll find this thin pasta in most Mexican homes.  I guess you can say it’s our version of spaghetti, but in a juicy warm tomato based chicken broth.  If you go to any Latin market, you’ll find two types of “fideo”, the thinnest being called “Pelo de Angel” or “Angel Hair” and the other vermicelli. Although the noodles in Mexico are similar to Italian spaghettis, fideos are usually broken into smaller pieces, but you can also find it in a spiral bunch.

Today I was craving sopa de fideo but wasn’t in the mood for the traditional chicken soup.  I was craving something with a little more kick in it and a different flavor.  Being that it is Lent, I got a little creative with dinner and experimented with fideos and shrimp.  Typically one would use chicken bouillon, but since I had a coupon for a free Knorr shrimp bouillon from Northgate Market, I substituted all the chicken ingredients with shrimp.  And guess what, this spicy pasta dish turned out better than expected.  I guess you can say it’s the Mexican version of pasta a la diabla!

Mexican Pasta de Fideos with Shrimp a la Diabla

Ingredients

  • 2 cans (14.5 oz. ea.) diced tomatoes
  • 1 cup coarsely chopped white onion
  • 2 cloves garlic
  • 2 Tbsp. chopped fresh cilantro
  • 1 jalapeno pepper, stemmed and coarsely chopped
  • 3 Tbsp. vegetable oil
  • 4 ounces vermicelli (Fideos), broken
  • 2 cups water
  • 4 tsp. Knorr® Shrimp flavor Bouillon
  • 1 lb peeled shrimp

Instructions

  1. Process first 5 ingredients in a blender until smooth; set aside.
  2. Heat oil in a large saucepan over medium heat and cook vermicelli about 3 minutes or until golden brown, stirring frequently; drain on paper towels.
  3. Add reserved tomato mixture and cook about 5 minutes, stirring occasionally. Return vermicelli to saucepan, add remaining ingredients and bring to a boil. Add shrimp, reduce heat and simmer about 7 minutes or until vermicelli is tender, stirring occasionally.
  4. Garnish with grated Parmesan cheese, lime wedges and additional chopped fresh cilantro leaves.
http://sparklinglala.com/knorrcelebrations-mexican-pasta-de-fideos-shrimp-la-diabla/

Visit your local Northgate Gonzalez Market for additional Lent recipes, special deals & offers!

 

 

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About the author

Hi, my name is Lala Castro and I take pictures of my food and travel adventures (also, my friends pitch in). I love different foods from all over the world and enjoy it with a glass of wine. All though I'm a foodie, I'm also a passionate geek at heart. In fact, sometimes you'll see me covering tech segments on Univision. Follow me on Instagram if you want to know more about me: @sparklinglala

2 Comments
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