Total Time
50mins
Prep 15 mins
Cook 35 mins

After trying and trying to come close to my hubbys favorite Mexican dish. We tried this and he absolutely loves it. Its great on a tortilla (as a fajita) or served with either rice or pasta.

Ingredients Nutrition

Directions

  1. Squeeze out juice from lemon over shrimp and sprinkle with Adobo. I like to do this for at least 2 hours, but its not necessary.
  2. In large skillet fry onion, garlic and peppers in olive oil slowly for 3-5 minutes.
  3. Add rotel and tomato sauce. Cook for an additional 3-5 minutes.
  4. Add shrmip and chicken broth and cook for 25 minutes.
  5. At the end, test soup. if not spicy enough, add more peppers, if too spicy add more broth and cook on high 5 minutes.
  6. Serve with tortillas, rice or pasta.

Reviews

(3)
Most Helpful

Wow-this was awesome! I made this for dinner tonight and we loved it, I didn't have all the ingredients so I subbed a few things and it was still yummo. I used a cup of white wine in place of tomato sauce and just added a few tbl spoons of tomato paste-I didn't have any chili peppers so I used red pepper flakes and some hot sauce plus I used the hot Rotel. I added a few tbls of sour cream to thicken my sauce and we served it over angel hair pasta-mmm, mmm good. My hubby couldn't get enough and is already asking me to make this for a dinner party for his co-workers :) It's a keeper! Thanks for sharing

Chef BJ in Ramstein Germany March 21, 2011

DH never says 4 stars, but this one? "Oh, 4 stars, easy. So good" And it was!!! A little labor intensive what with all the shrimp peeling- but simple to make after that. It was really delicious, and smelled fantastic when cooking. I only used 2 peppers, and that was spicy enough for us. Really perfect- no other changes needed. Served over brown rice. Keeper Keeper!

MrsMM April 09, 2007

I am conservative with giving 5 stars, but This certainly deserves it. The only thing I would do differently is cut back on the jalepenos; I thought that the rotel added enough heat for my tastes. It might be helpful to amend the directions to reflect that the (I assume) shrimp should be cooked at a very low temperature so they don't get way overdone.

tara portee April 03, 2007

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