Mexican Shrimp in Garlic Sauce
Just enough for 2, although easily doubled for 4. This dish is REALLY hot if you leave the seeds in the peppers...I LOVE IT!!! But if you feel shy, you don't have to have the jalapenos, I won't tell. Makes a good party appetizer too. Just dare some of your buddies to eat it when it's hot. :)
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INGREDIENTS
Nutrition- 2medium tomatoes
- 1⁄2
- 1 -2fresh jalapeno
- 2tablespoons chopped fresh cilantro
- 1⁄4teaspoon Mexican oregano
- 1teaspoon extra virgin olive oil
- 3
- 2⁄3
- 1tablespoon chopped fresh cilantro
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DIRECTIONS
- Heat a well-seasoned cast iron skillet over medium-high heat.
- Roast the tomatoes, onion, and jalapenos, until nicely browned on all sides, turned frequently.
- Note: you may get a lot of smoke from this so you might want to open a window.
- Transfer roasted vegetables to a metal bowl and cover with plastic wrap; allow to sweat and cool.
- When cool, peel the skins and discard.
- Remove any scorched areas from the onion by rubbing with paper towels.
- For a milder dish, seed the jalapenos, or otherwise, keep the fire dept.
- phone number handy.
- Puree the tomato, onion, jalapenos, 2 tbsp.
- cilantro, and oregano until smooth.
- Heat the oil in a non-stick skillet.
- Add the sliced garlic and cook over medium heat until lightly golden, stirring frequently.
- Do not let garlic burn.
- Add the puree and simmer until slightly thickened, about 5 minutes.
- Season to taste with salt and pepper.
- Stir in the shrimp.
- Simmer on medium-low heat until the shrimp are pink, about 3-5 minutes.
- Adjust seasonings, and remove from heat.
- Spoon shrimp and sauce into a serving dish; top with chopped cilantro, and squeeze lime juice over all.
- Serve.
- And keep the phone number handy if you left those seeds in.
- LOL.
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