Prep 20 mins
Cook 10 mins
Something a little different, adapted from a little Mexican cookbook I have. Quick to make, too (preparation time includes the active cooking time).
- 1 large onion, chopped
- 5 garlic cloves, diced
- 2 tablespoons vegetable oil or 2 tablespoons olive oil
- 5 ripe fresh tomatoes, diced (drained canned may be used instead)
- 8 ounces frozen cut green beans (see Note below)
- 1 teaspoon adobo seasoning (con pimiento)
- 1 (1/4 ounce) packet sazon goya, any flavor (optional)
- 1⁄4 teaspoon ground cumin
- 1 pinch ground allspice
- 1 pinch ground cinnamon (1/4 tsp. Caribbean jerk seasoning may be used in place of allspice and cinnamon)
- 1 chipotle chile in adobo, diced (add more or less depending on heat tolerance)
- 1 teaspoon adobo sauce (reserved from chipotles)
- 2 cups fish stock (I use the Knorr fish bouillon cubes from the international aisle)
- 1 lb raw shrimp, peeled (thawed, if frozen)
- fresh cilantro (to taste, for garnish)
- 1 lime, cut into 4 wedges
- Heat the oil in a large saute pan or dutch oven over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add the tomatoes and cook for another 2 minutes.
- Add the green beans,spices, chipotle, adobo sauce and fish stock. Bring to a boil, then reduce heat to simmer. Simmer for 5 to 10 minutes to allow flavors to meld.
- Add shrimp. Stir and cook for 1 to 2 minutes (shrimp will just start to turn pink but still appear uncooked). Remove pan from heat, cover and allow shrimp to stand until they turn bright pink (this takes approximately 5 minutes).
- Garnish each portion with the cilantro (chopped, if desired). Serve immediately with a lime wedge on the side.
- This is good served with rice and warm corn tortillas to soak up the juice, refried beans and sliced avocado.
- NOTE: if you prefer, jarred nopalitos may be substituted for the green beans.
I loved this sauce. The chipotle was not overpowering and very subtle. The same with the heat.
Awesome! Use the nopalitos for best results, or if you can find fresh nopales in your area, even better - remove any 'needles' with a paring knife, cut in thin strips and simmer in salted water with a couple of garlic cloves for about 10-15 min. I agree with mama's kitchen about the sauce consistency; I thickened it with a little cornstarch and water, and it came together nicely. Thanks a million for the recipe!
Amazing flavor in this sauce. I cooked the sauce ALOT longer than called for as it was very thin after the addition of the broth. There was ALOT of sauce- More than needed here, but that is ok- it would make a great pasta sauce! I didnt use green beans but DID use jarred Nopalitos. mmmmmm If you get the opportunity to try nopalitos, do! This is a great recipe to use for that! They have a green bean type flavor but are far better with a slight tang. Amazing flavor! This would be a 5 star recipe if the sauce were thicker, the flavors really intensified after it thickened. thanks for a great recipe!