Total Time
50mins
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.

Ingredients Nutrition

Directions

  1. Defrost (if needed), peel and devein shrimp, set aside on paper towels.
  2. Pour olive oil in a large preheated non-stick skillet on medium-high heat.
  3. Add garlic, shallot, onion, bell pepper, bay leaf, peas, Guajillo chili, allspice, salt, black pepper, and red pepper flakes.
  4. Cook until onions and bell pepper just begin to brown.
  5. Add shrimp.
  6. Stir and cook only until they are pinkish and opaque.
  7. Remove from heat and stir in saffron and cayenne pepper to taste.
  8. Note: Guajillo are medium-hot chilies; the cayenne pepper adds heat so add as much or a little as you like.
  9. Taste and add more salt if needed.
  10. Garnish with cilantro and green onions.
  11. Serve over steamed long grain or jasmine rice.

Reviews

(1)
Most Helpful

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.

Miranda B. May 06, 2002

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