Prep 20 mins
Cook 5 mins
Now that ground spices are readily available and vegetables can be quickly chopped in a food processor, preparing traditional Mexican dishes is easier than ever. Fresh and lively, like a cooked ceviche.
- 4 tablespoons olive oil
- 1 1⁄2 lbs uncooked medium shrimp, peeled, deveined
- 3⁄4 cup fresh lime juice
- 1 teaspoon lime zest
- 1 1⁄2 cups chopped white onions
- 1 serrano chili, finely chopped with seeds
- 1 garlic clove, minced
- 1 cup diced plum tomato
- 1⁄2 cup drained pimento stuffed olive
- 1⁄2 cup chopped fresh cilantro
- lime wedge
- Heat 2 tablespoons olive oil in heavy large skillet over medium heat.
- Add shrimp; sprinkle with salt and pepper.
- Sauté shrimp until just opaque in center, about 3 minutes.
- Transfer shrimp to large bowl.
- Add lime juice and lime peel to skillet, using wooden spoon, scrape up any browned bits. Pour lime mixture over shrimp in bowl.
- Add onion, chile, garlic, and remaining 2 tablespoons olive oil to shrimp mixture; stir to blend. Let shrimp marinate 30 minutes.
- Add tomatoes, olives, and cilantro.
- Cover and refrigerate at least 1 hour and up to 2 hours.
- Divide cocktail mixture among Martini glasses; garnish with lime wedges.
Quite tasty, and very easy! I made this with one pound of raw shrimp, sauteed with the garlic, and salt and pepper, before adding the lime juice and zest ~ I just couldn't wrap my head around raw garlic! Because my shrimp amount was less than the recipe called for, I reduced the other ingredients appropriately. Made for Newest Zaar Tag ~