1/1 Photo of Mexican Shrimp in Garlic Sauce
Sue Lau's Note:
Just enough for 2, although easily doubled for 4. This dish is REALLY hot if you leave the seeds in the peppers...I LOVE IT!!! But if you feel shy, you don't have to have the jalapenos, I won't tell. Makes a good party appetizer too. Just dare some of your buddies to eat it when it's hot. :)
My Private Note
Units: US | Metric
- 2 medium tomatoes
- 1/2 small onion, quartered
- 1 -2 fresh jalapeno
- 2 tablespoons chopped fresh cilantro
- 1/4 teaspoon Mexican oregano
- 1 teaspoon extra virgin olive oil
- 3 cloves garlic, thinly sliced
- 2/3 lb large shrimp, peeled and deveined
- 2 lime wedges
- 1 tablespoon chopped fresh cilantro
- fresh ground pepper
- 1Heat a well-seasoned cast iron skillet over medium-high heat.
- 2Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.
- 3Note: you may get a lot of smoke from this so you might want to open a window.
- 4Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.
- 5When cool, peel the skins and discard.
- 6Remove any scorched areas from the onion by rubbing with paper towels.
- 7For a milder dish, seed the jalapenos, or otherwise, keep the fire dept.
- 8phone number handy.
- 9Puree the tomato, onion, jalapenos, 2 tbsp.
- 10cilantro, and oregano until smooth.
- 11Heat the oil in a non-stick skillet.
- 12Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently.
- 13Do not let garlic burn.
- 14Add the puree and simmer until slightly thickened, about 5 minutes.
- 15Season to taste with salt and pepper.
- 16Stir in the shrimp.
- 17Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.
- 18Adjust seasonings, and remove from heat.
- 19Spoon shrimp and sauce into a serving dish; top with chopped cilantro, and squeeze lime juice over all.
- 21And keep the phone number handy if you left those seeds in.
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Nutritional Facts for Mexican Shrimp in Garlic Sauce
Serving Size: 1 (316 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 223.3
- Calories from Fat 47
- Total Fat 5.2 g
- Saturated Fat 0.8 g
- Cholesterol 231.5 mg
- Sodium 233.9 mg
- Total Carbohydrate 11.0 g
- Dietary Fiber 2.3 g
- Sugars 4.4 g
- Protein 32.6 g