Shrimp Saute Mexicali

"This dish as printed is not overly spicy. You can up the heat by adding more cayenne pepper and crushed red pepper. I have not made this yet but wanted to be sure to save. The original comes from the Taos Recipe cookbook. Time does not include time to cook rice."
 
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Ready In:
35mins
Ingredients:
23
Serves:
4-6
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ingredients

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directions

  • In a large skillet heat olive oil over medium-high heat.
  • Add tomatoes through salt and pepper mixing ingredients together and saute for 2 to 3 minutes.
  • Add the shrimp and saute them just until they turn pink. Add the Madeira and orange juice and deglaze the pan. Cook for an additional 2 to 3 minutes or until the liquid is reduced by half.
  • Add the butter and swirl it in so that the sauce thickens.
  • Serve over rice and garnish with the toasted slivered almonds.

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