Prep 30 mins
Cook 20 mins
If you can find bottled nopales (edible cactus) cut into strips and add for an exotic touch to this dish.
- 3 onions, chopped
- 5 garlic cloves, chopped
- 2 tablespoons vegetable oil
- 5 -7 ripe tomatoes, diced
- 6 -8 green beans, cut into 2-in pieces, blanched for 1 minute
- 1⁄4 teaspoon ground cumin
- 1 pinch ground allspice
- 1 pinch ground cinnamon
- 1⁄2-1 canned chipotle chile in adobo (with a bit of the marinade)
- 2 cups fish stock (I like Kitchen Basics) or 2 cups water, mixed with a fish stock cubes (I like Kitchen Basics)
- 1 lb raw shrimp, peeled
- fresh cilantro stem
- 1 lime, cut into wedges
- Lightly fry the onion and garlic in the oil over a low heat for 5-10 minutes or until softened. Add the diced tomatoes and cook for 2 minutes.
- Add the green beans, cumin, allspice, cinnamon, chipotle chili and marinade, fish stock and bring to a boil. Reduce heat and simmer for a few minutes just to combine the flavors.
- Add the shrimp and cook for a few minutes only then remove the pan from heat and leave the shrimp to steep in the hot liquid to finish cooking. When they've turned a nice bright pink, they're cooked.
- Serve immediately garnished with the fresh cilantro and accompanied by the lime wedges.
This goes together so easy and the result is so flavorful and delicious! I made this with some nopales that were jarred. I just drained and rinsed them and cut them as directed. There was no need to blanch them. I recommend using nopales if you can find them. The flavor is tangy and delicious. No needles involved either! lol I agree with Jen that more would be wonderful! I used fresh tomatoes too but I think a 15 oz can of diced would do nicely here as a time saver. I did not use 3 onions bc I thought that was just too much. I used one large onion. For the stock I just boiled up the shrimp shells and the onion peels with a few sprigs of cilantro. Reduced it to 2 cups and added it in. Only takes about 15 minutes. I agree though that bouillon can be used with good results. There was a LOT of broth so the amount could really be reduced to 1 cup if you desire a thicker dish. This cooked up much faster than listed and I had it ready in about 30 minutes total, even with making the stock. Thanks for a great recipe Julie. I really enjoyed making and eating this one!
Superb! The seasonings are divine. The name should be "Shrimp in Tomato-Onion Sauce" though since there aren't many green beans. Next time I will use lots more green beans and fewer onions. There's a huge amount of delicious broth so I'd recommend serving with linguini or rice to soak it up and serve four. Made for the Photo Tag game.