Name: Mexican Shrimp in Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2 serving(s)
Ingredients: 2 medium tomatoes; 1/2 small onion, quartered; 1 -2 fresh jalapeno; 2 tablespoons chopped fresh cilantro; 1/4 teaspoon Mexican oregano; 1 teaspoon extra virgin olive oil; 3 cloves garlic, thinly sliced; 2/3 lb large shrimp, peeled and deveined; 2 lime wedges; 1 tablespoon chopped fresh cilantro; salt; fresh ground pepper

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Recipe by PalatablePastime

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Mexican Shrimp in Garlic Sauce created by PalatablePastime

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. :)

Ready In:: 45mins
Serves:
Units:

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ingredients

2 medium tomatoes
¹⁄₂ small onion, quartered
1 -2 fresh jalapeno
2 tablespoons chopped fresh cilantro
¹⁄₄ teaspoon Mexican oregano
1 teaspoon extra virgin olive oil
3 cloves garlic, thinly sliced
²⁄₃ lb large shrimp, peeled and deveined
2 lime wedges
1 tablespoon chopped fresh cilantro
salt
fresh ground pepper

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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RECIPE MADE WITH LOVE BY

@PalatablePastime

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@PalatablePastime

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"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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photo by PalatablePastime

5/11/2008

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review by mariposa13

8/23/2007

Loved this!!

Reply
review by windy nunnery

4/22/2005

This dish is wonderful! We loved it and will make it again. You have to use ripe tomatoes for the flavor and you might need to add more than 2 jalapenos to get the flavor you want - its one of those tester things!

Reply
review by Karina A

10/21/2004

I did not like this one bit! Had no flavor.. just hot!

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review by Just Call Me Martha

6/11/2003

This is a great recipe! We followed it almost exactly, adding the TWO jalepenos - seeds and all. It is HOT, but we like it that way. I would agree that for those with milder tastes, one should omit the seeds from the pepper. We were unable to find Mexican oregano, but substituted regular oregano and it was fine. We will be making this again and again. Thanks Sue L.

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