Mexican Shrimp in Green Bean Sauce

Submitted by Muffin Goddess

"Something a little different, adapted from a little Mexican cookbook I have. Quick to make, too (preparation time includes the active cooking time)."

 

• Ready In: 30mins
• Ingredients: 16
• Serves: 4

ingredients

• 1 large onion, chopped
• 5 garlic cloves, diced
• 2 tablespoons vegetable oil or 2 tablespoons olive oil
• 5 ripe fresh tomatoes, diced (drained canned may be used instead)
• 8 ounces frozen cut green beans (see Note below)
• 1 teaspoon adobo seasoning (con pimiento)
• 1 (1/4 ounce) packet sazon goya, any flavor (optional)
• 1⁄4 teaspoon ground cumin
• 1 pinch ground allspice
• 1 pinch ground cinnamon (1/4 tsp. Caribbean jerk seasoning may be used in place of allspice and cinnamon)
• 1 chipotle chile in adobo, diced (add more or less depending on heat tolerance)
• 1 teaspoon adobo sauce (reserved from chipotles)
• 2 cups fish stock (I use the Knorr fish bouillon cubes from the international aisle)
• 1 lb raw shrimp, peeled (thawed, if frozen)
• fresh cilantro (to taste, for garnish)
• 1 lime, cut into 4 wedges

directions

1. Heat the oil in a large saute pan or dutch oven over medium-low heat. Add onion and garlic and saute until softened, about 5 minutes. Add the tomatoes and cook for another 2 minutes.
2. Add the green beans,spices, chipotle, adobo sauce and fish stock. Bring to a boil, then reduce heat to simmer. Simmer for 5 to 10 minutes to allow flavors to meld.
3. Add shrimp. Stir and cook for 1 to 2 minutes (shrimp will just start to turn pink but still appear uncooked). Remove pan from heat, cover and allow shrimp to stand until they turn bright pink (this takes approximately 5 minutes).
4. Garnish each portion with the cilantro (chopped, if desired). Serve immediately with a lime wedge on the side.
5. This is good served with rice and warm corn tortillas to soak up the juice, refried beans and sliced avocado.
6. NOTE: if you prefer, jarred nopalitos may be substituted for the green beans.

Reviews

[threeovens]

I loved this sauce. The chipotle was not overpowering and very subtle. The same with the heat.

 

[KlynnPadilla]

Awesome! Use the nopalitos for best results, or if you can find fresh nopales in your area, even better - remove any 'needles' with a paring knife, cut in thin strips and simmer in salted water with a couple of garlic cloves for about 10-15 min. I agree with mama's kitchen about the sauce consistency; I thickened it with a little cornstarch and water, and it came together nicely. Thanks a million for the recipe!

 

[Mamas Kitchen Hope]

Amazing flavor in this sauce. I cooked the sauce ALOT longer than called for as it was very thin after the addition of the broth. There was ALOT of sauce- More than needed here, but that is ok- it would make a great pasta sauce! I didnt use green beans but DID use jarred Nopalitos. mmmmmm If you get the opportunity to try nopalitos, do! This is a great recipe to use for that! They have a green bean type flavor but are far better with a slight tang. Amazing flavor! This would be a 5 star recipe if the sauce were thicker, the flavors really intensified after it thickened. thanks for a great recipe!

 

[Linky]

We loved this - I went easy on the chipotle for my friend and me. Friend - "oooh, it cleaned out my sinuses!" Me - "just right" I added extra adobo to DH - "heat was just right". I used jarred nopalitos and we really liked them a lot. Served over rice. Yum! Made for CQ2015

 

[Dienia B.]

good flavor i will try cactus later cherry bombers