- 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
Directions See How It's Made
- 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.