Mexican Shrimp in Garlic Sauce

READY IN: 45mins




  • 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.