Bruce R Leech - 6-27-2005 at 05:09 PM
Cameron Diablo de Baja ca. Sur
Shrimp in a spicy tomato chili sauce and served over rice. with fresh handmaid tortillas
O k this one is really EZ and is good for those that cant even make a Taco We eat this allot Because our friends on the shrimp boats give us so much
nice shrimp. as a mater of fact I learned this one time when I spent a night working with them on their shrimp boat. those fisherman eat really good
and have fantastic cooks on Bord.
Bruces Most important note about this or any shrimp recipe is to not overcook the shrimp or they will become rubbery.
I N G R E D I E N T S
2 or to taste jalape?o peppers, seeds removed
2 or to taste dried New Mexico or guajillo chile's, soaked for 30 min in warm water, drained, torn into small pieces
3 large tomatoes
1 cup fresh cilantro
5 cloves garlic, peeled
4 tablespoons olive oil
1 onion, chopped
3 lbs. shrimp, peeled and divined
1/2 cup white wine
salt and pepper to taste
fresh lime, sliced for garnish
I N S T R U C T I O N S
In a food processor or Blinder combine jalape?o peppers, chili peppers, tomatoes, cilantro and garlic and blend until a thick but not completely
smooth.
Heat olive oil in a heavy skillet. Saut? onions until soft. Add the shrimp, saut?ing until just pink. Add the tomato and chili mixture, white wine
and salt and pepper. Simmer until hot and bubbly.
Serve over rice and garnish with fresh lime slices.
[Edited on 6-28-2005 by Bruce R Leech]