Prep 10 mins
Cook 15 mins
I found this recipe in Mexican Easy Meals. We serve this often, and really enjoy it. Try it with brown rice for extra nutrition. Remember brown rice takes a little longer to cook, but makes up for it with its nice nutty taste.
- 3 onions, chopped
- 5 garlic cloves, chopped
- 2 tablespoons olive oil
- 5 -7 ripe tomatoes, diced
- 6 -8 ounces green beans, cut into 2 inch or 5 cm pieces and blanched in boiling water for 1 minute
- 1⁄4 teaspoon ground cumin
- 1⁄8 teaspoon ground allspice
- 1⁄8 teaspoon ground cinnamon
- 1 (10 ounce) can Rotel tomatoes & chilies, drained (choose mild, medium or hot)
- 2 cups fish stock (or 2 cups water mixed with 2 fish bouillon cubes)
- 1 lb raw shrimp, peeled
- fresh cilantro, springs to garnish
- 1 lime, cut into wedges
- Fry the onion and garlic lightly in the oil over a low heat for 5-10 minutes, or until softened.
- Add the tomatoes and cook for an additional 2 minutes.
- Add the green beans, cumin, allspice, cinnamon, the Ro*tel (drained), and the fish bouillon.
- Bring to a boil, then reduced the heat and simmer for a few minutes to combine the flavors.
- Add the shrimp and cook for 1-2 minutes only, then remove the pan from the heat and let the shrimp steep in the hot liquid to finish cooking.
- They are cooked when they have turned bright pink.
- Serve immediately, garnished with the fresh cilantro and accompanied by the lime wedges.