Prep 20 mins
Cook 50 mins
Posted for the Zaar World Tour 2006-Mexico. From the "Mexican Cookery" cookbook. I haven't tried this recipe, but it sounds delicious. When making this dish, be sure that you don't cook the shrimp too long or leave it standing in the hot sauce, as it will become tough.
- 453.59 g fresh medium shrimp, peeled and deveined
- 1 large green bell pepper
- 14.79 ml vegetable oil
- 1 small onion, chopped
- 5 small tomatoes, peeled and chopped (1-1/4 lb.)
- 12 pimento stuffed olives, whole
- 7.39 ml capers
- 1 bay leaf
- 2.46 ml sugar
- 2.46 ml salt
- 29.58 ml vegetable oil
- lime juice
- Cut bell pepper into 1-1/2"x1/2" strips. Heat 1 Tablespoon oil in a large saucepan. Add onion and green pepper strips. Cook until onion is tender but not browned. Add tomatoes, whole olives, capers, bay leaf, sugar and salt. Bring to a boil; reduce heat.
- Cover and simmer 20 minutes. Taste sauce and add more salt if needed. Heat 2 Tablespoons oil in another large skillet. Add shrimp.
- Cook over medium heat until shrimp turns pink, about 3 minutes. Sprinkle a few drops of lime juice over shrimp. Add sauce. Cook and stir 3 to 4 minutes longer. Serve immediately.
I have made this several times for guests and my family, and it always gets raves. It's rather time consuming but is not difficult to make. I serve it with lime/cilantro rice and corn in cream salsa. For dessert, I make key lime pie with a chocolate cookie crust - top with a dollop of whipped cream, a sprig of mint and fresh red raspberries.
This made a delicious, light dinner (without too many calories!) I served this with cilantro rice #179778 which complimented it perfectly and adding a little kick.I'm adding this to my cookbook!
4.5 stars for taste, with a bonus for being so fresh and healthy!