Prep 30 mins
Cook 20 mins
This is my version of my favorite entree from "Bertha Miranda" Mexican restaurant in Reno, NV. Having not come across this dish on any other Mexican restaurant menu and missing it terribly since moving away, I've experimented until I believe I have finally figured out the secret. This dish is quick and easy to make and has a sightly sweet and spicy flavor. The best thing about it is you control how hot (spicy) to make it.
- 1 cup good quality extra virgin olive oil
- 1 clove garlic, peeled and minced
- 1 large shallot, peeled and diced
- 1⁄4 cup sweet onion, diced
- 1⁄4 cup yellow bell pepper, minced
- 1 bay leaf
- 1 cup frozen peas
- 1 1⁄2 large dried guajillo chiles, julienned (soak in warm water 10 minutes first)
- 1 dash ground allspice
- 1⁄2 teaspoon kosher salt
- 1⁄4 teaspoon black pepper
- 1⁄4 teaspoon red pepper flakes
- 2 lbs large shrimp, tail-on
- ground cayenne pepper
- 1 pinch saffron
- 3⁄4 cup fresh cilantro leaves
- 3 green onions, thinly sliced
- Defrost (if needed), peel and devein shrimp, set aside on paper towels.
- Pour olive oil in a large preheated non-stick skillet on medium-high heat.
- Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes.
- Cook until onions and bell pepper just begin to brown.
- Add shrimp.
- Stir and cook only until they are pinkish and opaque.
- Remove from heat and stir in saffron and cayenne pepper to taste.
- Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like.
- Taste and add more salt if needed.
- Garnish with cilantro and green onions.
- Serve over steamed long grain or jasmine rice.
I made this recipe and got raves! It was pretty easy to make, but there was definately more than enough to serve four people. I served it with rice (as the recipe recommended) and a salad of tomatoes, cucumbers, and onions. I will definately make this again.